Chocolate Cake
From The Carbon County cook book, 1926
Recipe by MRS. DUMAYNE.
Presented as published in 1926. 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 Carbon County cook book (1926), page 7. The excerpt below is the record exactly as published.
Chocolate Cake. 1 cup sugar, two-thirds cup butter, two- thirds cup seeded raisins, 14 cup grated chocolate, 1 cup hot water, 2 cups flour, 1 teaspoon baking powder, 1 teaspoon soda, 1 tea- spoon vanilla. Mix sugar and butter, add raisins, chocolate and water, boil three minutes and set aside to cool. Now beat in the flour sifted with the baking powder, the soda dissolved in a little warm water, and lastly the flavoring. | MRS. DUMAYNE. Checkerboard Cake. Cream 1 cup sugar with butter the size of an egg, add 2 eggs and beat in well with an egg beater. Stir into this 1 cup sour milk. To 2 cups of sifted flour add 1 teaspoon soda and a pinch of salt. Sift again and add to the above mixture. Turn 14 of the batter into another bowl, add 2 tablespoons cocoa, 2 of hot water and 1 teaspoon vanilla
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.