Chocolate Cake
From The Toronto Cook Book, 1915
Serves 10
— M. B. H.
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 58. The excerpt below is the record exactly as published.
Chocolate Cake Dissolve two ounces of chocolate in five tablespoonfuls of boiling water, cream half cup butter adding gradually one and a half cups of sugar (granulated) add the yolks of four eggs, beat thoroughly, then add the chocolate. One-half cup of cream or milk, one and three-quarter cup Rainbow Flour, two rounding teaspoonsfuls Baking powder, one teaspoonful vanilla. Beat whites of eggs to a stiff froth then stir them carefully into butter. Bake in loaf or layers. Cakes, Frostings and Icings 127 Ice Cream Cake Half cup of butter, one cup powdered sugar, whites of four eggs well beaten, half cup of sweet milk, half cup of corn starch, one cup of flour, two teaspoons baking powder. Angel Cake One cup or one-half pint granulated sugar, one cup Rainbow Flour, one teaspoonful cream tartar, whites of eleven good sized eggs, salt spoon of salt, flavoring to suit. Beat whites of eggs stiff, gradually sift in sugar, beat until you cannot feel a grain, add flavoring, sifted flour and cream tartar folded in (do not beat). Bake in an ungreased tube pan 40 minutes. Mock Angel Food Cake One cup sugar, one cup flour, three teaspoons baking pow- der, half a teaspoon salt; sift together five times; one cup boiling milk stirred in after sifting; fold in whites of two eggs, beaten stiff; bake in an ungreased tin for twenty minutes in moderate oven. Sponge Cake Four eggs, beaten separately, the weight of four eggs of sugar, the weight of two eggs of flour, flavor with vanilla; mix the yolks and sugar together and add the whites, well beaten; break the cake; do not cut it. Four eggs equal to one and a quarter cup sugar; two eggs equal to three-quarters cup of flour. Date Loaf One egg, three-quarters cup brown sugar, butter size of an egg,, one cup sour milk, half a teaspoon baking soda, 'one and a half cups Graham flour, one cup white flour, one teaspoon salt, three-quarters pound chopped dates. Bake one hour in a slow oven. White Cake Two cups sifted sugar, one cup butter, cream butter and sugar, one cup sweet milk, four eggs beaten stiff, three cups flour, two teaspoons of baking powder; add eggs last. Frosting. — Two cups granulated sugar, half a cup cold water; mix, let boil till it drops hard, whites of two eggs beaten stiff; pour on syrup and beat well. 128 The Toronto Cook Book Sponge Cake Four eggs, one cup sugar, one cup flour; beat eggs well, separately; add half the sugar to each; beat well again separ- ately; then beat together well; stir in flour and add flavoring. Walnut Loaf Four cups flour, four teaspoons baking powder, one and a half cups sugar, one teaspoon salt, two eggs, one and three-quarters cups milk, one and a half cups walnuts; leave to rise and bake in a slow oven. Sponge Cake Four eggs, one cup sugar, one cup flour; put one teaspoon baking powder in flour; beat eggs separately; add half the sugar to each; beat well again separately, then beat together well; stir in flour, add flavoring. Bake forty minutes' Spiced Layer Cake Eight eggs, one cup brown sugar, quarter cup melted butter, quarter cup sour milk, half a teaspoon baking soda, one teaspoon ground cinnamon, one of ground cloves, quarter teaspoon nutmeg, one cup flcur, quarter cup syrup, three-quarters cup raisins. Walnut Cake Two cups sugar, half a cup butter, four eggs, beaten to a froth one cup sweet milk, two teaspoons baking powder, three cups flour, two cups chopped walnuts (fine) ; mix butter and sugar together, then milk, flour and nuts, lastly the beaten whites. Date Loaf Four cups flour, half cup white sugar, one teaspoon salt, one tablespoon butter; rub butter and sugar together; four teaspoons baking powder, one pound dates, one large cup broken walnuts, one egg, beat light, fill cup with milk, then add half cup of milk. Roll Jelly Cake One cup sugar, three eggs, one cup flour, one teaspoon baking powder; bake in a shallow pan; spread with currant jelly and roll while hot. Cakes, Frostings and Icings 129 Christmas Cake One pound butter, one pound brown sugar, two pounds raisins, two pounds currants, quarter pound almonds, quarter pound mixed peel, one pound flour, ten eggs, one teaspoon cinnamon, one of cloves, half teaspoon mace, two teaspoons baking powder sifted into the flour, flavor with vanilla or lemon ; cream the butter and sugar, add eggs, and beat well, then add flour and spices and beat again; flour the raisins and currants and add fruit and nuts last; line tin with flour the thickness of well-greased paper. Bake three and one-half hours. Fruit Cake One and a half pounds butter, one and three-quarters pound sugar, twelve eggs, four pounds raisins, five pounds currants, half a pound lemon peel, half a pound citron peel, one pound blanched almonds, two pounds flour, two nutmegs, same quantity mace, half pint brandy, half pint cherry, one teaspoon each cloves and cinnamon. Cut butter and work to a cream, add sugar and yolks of the eggs, well beaten, (one at a time) ; put flour in with eggs, butter and sugar and beat well; one tablespoon molasses, one teaspoon baking soda; add a little boiling water; beat three- quarters of an hour. — -Mrs. John Morrish. Chocolate Cake Melt in one tablespoon of hot water two squares of chocolate ; when smooth mix the yolks of two eggs, half cup of sweet milk, two teaspoons vanilla; when all is melted mix with the following: one cup white sugar, half cup butter; cream butter and sugar; whites of three eggs, left from above, two tablespoons molasses half cup sweet milk, one level teaspoon saleratus, two scant cups flour
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