Chocolate Cake
From The Henderson cook book, 1914
Serves 3
— Mrs. W. S. Thompson.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 55. The excerpt below is the record exactly as published.
CHOCOLATE CAKE. Into saucepan melt % cake Baker's chocolate, add 1 1-3 cups of dark brown sugar, y2 cup of milk, yolks of 2 eggs. Cook, stirring constantly, until thick. After this mixture is cool stir into the batter made of 1 cup of butter, 2 cups of sugar, 1 cup of milk with 2 teaspoons of soda dissolved in it, 4 1-3 cups of flour, 5 eggs; flavor with vanilla. Put to- gether with icing made of 4 cups of sugar boiled till it ropes when dropped from the spoon. Pour over well-beaten whites of 4 eggs ; flavor with vanilla. — Mrs. C. M. Cooper. CHOCOLATE CAKE. Boil 1/2 cup grated chocolate, i/o cup milk and yolk of 1 egg until thick. When cool stir in 1 cup sugar, piece of but- ter size of a butternut, % cup sweet milk, 1 cup flour, 1 teaspoon soda dissolved in a little hot water
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