Chocolate Cake (1)
From Recipes for cakes and puddings, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 3. The excerpt below is the record exactly as published.
CHOCOLATE CAKES. (1) 16-o0zs. CAKEOMA Cake Mixture. 1—2-0zs. cocoa. 4—6-ozs. butter. 2 eggs. 4-4 glass milk. Mix the CAKEOMA and cocoa well together and proceed as given in General Directions. For variation a few sultanas, currants, half teaspoonful vanilla essence, cherries or candied peel may be added, milk to mix. This recipe is also suitable for making small cakes in patty tins. (2) 7-0ozs. CAKEOMA Cake Mixture. 2-ozs. butter. 2 tablespoonfuls syrup. 1-oz. Sugar. 2 egss. 1-oz. cocoa or chocolate powder. Cream the fat, sugar, and syrup. Add the beaten eggs. Sieve and add dry ingredients. Add flavour and milk to give a soft dropping consistency. Bake in two lined greased tins 6 or 8 inches square in a hot oven for 20 minutes. Spread one cake with chocolate mock cream and ice top with glacé icing. Decorate with walnuts. (For icing, see page 16.) CHRISTMAS, WEDDING, and BIRTHDAY CAKES. With suitable icing and decorations the following recipes can be used for any of the above occasions. Almond icing covered with Royal icing are normally used on a rich fruit cake of this type. Full instructions for icing can be found on page 17. CHRISTMAS CAKE No. 1. 16-ozs. CAKEOMA Cake Mixture. 6-ozs. fat. 2 eggs. 1—14-Ibs. fruit (mixed). 2-ozs. mixed peel. 2-ozs. nuts. 2 teaspoonfuls spice. Browning. CHRISTMAS CAKE No. 3. (About 23-Ibs.) 16-0zs. CAKEOMA Cake Mixture
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