Chocolate Cake

Ingredients

• One cup butter
• two cups sugar
• two and a half cups flour
• one cup sour-creain
• five eggs
• the additional yolks of three eggs
• one teaspoonful soda
• grate one cake Baker’s chocolate
• about a half teacup fresh water

Method

1. 1

   Put the sugar and beaten whites and water into a pan and stir over the fire until it thickens.

2. 2

   Bake cake in jelly pans and put layers of the filling and walnut kernels between.

3. 3

   Flavor cake batter with vanilla.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 22. The excerpt below is the record exactly as published.

two cups sugar, two cups sherry (or any good: imported wine), one- fourth box Cox’s gelatine. Thoroughly dissolve the gela- tine ina half cup of cold milk, then mix with the two quarts of boiling milk. Addthe pint of cream and the wine after the above mixture is cold. Then freeze in moulds. - Miss MArIA NASH, Hillsboro, N. C. [ 83 | CAKES. MRS. ROBATEAU’S IMPERIAL CAKE. Nine eggs, three-fourths pound butter, one pound nice brown sugar, one pound flour, one-fourth pint French brandy, one-fourth ounce nutmeg, one-eighth ounce cinnamon bark, one-eighth ounce cloves, one pound raisins, one pound currants, one pound citron, two lemons, one-half pint grated pineapple, one-half teaspoon- ful soda. Beat eggs separately with half the sugar and spices in the yolks. Cream butter with other half of sugar and add to the yolks and sugar; then the juice of the lemons and the brandy. Rub the fruit in a cup of flour which has been carried through the sifter twice, add this to the batter. The pineapple goes in last with all the juice, after this beat in the balance of flour and whites of eggs. Beat until allis taken in. Soda last, dissolved in hot water. Mrs. SARAH ROBATEAU. MARSHMALLOW CAKE. Cream until very light one-half pound butter and one pound sugar. T’o this add the well beaten whites of sixteen eggs and one pound flour, sifted twice. Bake in layers. ) FILLING. To the well beaten whites of three eggs pour, while boiling hot, one pound sugar cooked until it ropes. Beat all the time very hard; into this stir one pound fresh marshmallows chopped very fine. Put between layers of cake and sprinkle with nuts. Mrs. Rost. W. WINSTON. [ 84 J CIN CININASP IG ker: Pour over one pound fat salt pork, chopped fine and free from lean and rind, one pint boiling water; let stand until nearly cold, add two cups brown sugar, one of mo- lasses, one tablespoonful each cloves and nutmeg, and two of cinnamon, two pounds raisins, fourth pound citron, half glass brandy, three teaspoons baking powder and seven cups sifted flour. Bake slowly two and a half hours. This is excellent and requires neither butter nor eggs. Mrs. JAMES Davy. SPICER GAISE: Two cups brown sugar, one cup sour cream, one cup butter, two cups flour, four eggs (leaving out the whites of two for icing), two tablespoonfuls cinnamon, one tea- spoonful cloves, one of nutmeg, one of soda. Bake in layers and put together with white icing. Mrs. GEO. WATTS. WHITE CAKE (For Cocoanut). Cream three-fourths cup butter; to it add one and onc- half cups sugar, one-half cup sweet milk, two and one- half cups flour, whites of six eggs beaten to a stiff froth. Flavor to taste. Cocoanut filling. ~ Mrs. KUGENE MOREHEAD. SPONGE CAKE. Six eggs to one-half pound sugar, six ounces flour, juice and rind one lemon; sift the flour; beat whites of eggs to a very stiff froth, then beat the yolks and add them to the whites; add sugar and flour. Put into a [ 85 ] greased pan and bake from twenty to thirty minutes in a quick oven. MRs. J:-H.,McDOWELL. PSLN Grr ORS CAH: Whites of three eggs, one and a half pints pulverized sugar, juice of one lemon or two teaspoonfuls vanilla, all beaten together until white and shiny. PUIG ORWaNU LGA KE, A cup of butter, two of sugar, three of flour, one of sweet milk, whites of seven and yolks of two eggs, a teaspoon soda, two of cream tartar, one pint hickory meats, rolled and sprinkled with flour; beat the whites to a stiff froth. Rich and excellent. Mrs. JAMES Day. WHITE CAKE. Whites of eight eggs, one cup butter, two and a half cups sugar, four cups flour, one cup sweet milk, and two teaspoons Royal baking powder; bake in pans for layer cake and use any kind of filling you wish. Mrs. J. H. HALLIBURTON. MOLASSES CAKE. - One cup molasses, one cup sugar, one cup half lard and half butter, one-half cup of cold water, small tea- spoontul soda, ginger, flour to make dough. Maks. Bo FULLER. WHITE FRUIT CAKE. Make a white pound cake or bride cake batter, add two pounds chopped blanched almonds, two freshly [ 86 ] grated cocoanuts, one pound lightest green citron, one pound crystalized cherries cut in half. Flavor with French brandy and bitter almond. MATTIE SOUTHGATE JONES. PRINCE OF WALES CAKE. One cup flour, one-half cup corn starch, one and one- half cups sweet milk, one-half cup butter, one cup sugar, one large spoonful baking powder, whites of three eggs. DARK SEA in One cup brown sugar, one-half cup butter, one-half cup sour milk, two anda half cups flour, one cup raisins, one teaspoonful soda dissolved in a little warm water, three tablespoonfuls molasses, three each of nutmeg and cinnamon. Bake in layers. Mrs. W. T. CARRINGTON. CHOCOLA RE ar. One cup butter, two cups sugar, two and a half cups flour, one cup sour-creain, five eggs with the additional yolks of shree eggs (the whites of which use for the fill- ing for the cake); one teaspoonful soda put into the sour creain and stir it in till it foams; grate one cake Baker’s chocolate and put half of it into your cake batter just before stirring in the flour; use the other halt for jthe filling with one pound white sugar and the whites of the three eggs beaten light and about a half teacup fresh water

Cook this with the app: pantry check, scaling, and the assistant.