Chocolate Cake

Ingredients

• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• Pinch of salt
• one teaspoon of butter
• two squares Baker's chocolate
• two eggs
• fill cup with milk
• a teaspoon of vanilla

Method

1. 1

   Sift flour, sugar, baking powder, and salt into a bowl.

2. 2

   Melt butter and chocolate, add eggs and milk, then mix with dry ingredients.

3. 3

   Beat well and add vanilla.

4. 4

   Bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 45. The excerpt below is the record exactly as published.

chocolate cake. Take a cup of sugar, five j AND THEIR LOW COSTS 171 tablespoons of cream, one egg beaten, and two squares of chocolate. Cook in a double boiler for an hour. Then beat and when thick enough put on the cake. Chocolate Roll 1 cup sugar 4 eggs I cup 1 teaspoon cream tartar Yi teaspoon soda sifted flour For Filhng: 1 square Baker's chocolate V^ cup milk Boil until right consistency; add one teaspoon vanilla; spread and roll. Chocolate Sandwiches Slightly butter thin slices of white bread ; trim off the crusts. Melt a small piece of butter and grate into it the bitter chocolate, sweetened to taste with granulated sugar. Take from the fire and cool. Moisten with a little cream, if the filling is too thick to spread between the slices of bread. Chocolate Crullers Cream two tablespoons butter and a half cup of sugar. Gradually add the beaten yolks of three eggs and one and a half cups more of sugar, a cup of sour milk, one teaspoon vanilla, two ounces of chocolate grated and melted over hot 172 TRUE FOOD VALUES water, one-third of a teaspoon of soda dissolvi in a half teaspoon of boiling water, the whites o the eggs whipped to a stiff froth, and sufficienCil sifted flour to make a soft dough. Roll out, cutfl into oblongs and divide each into three strips,' leaving the dough united at one end. Braid loosely, pinch the ends together, and cook until brown in smoking-hot fat. Cocoa Sponge Cake 3 eggs \'/i cups sugar 'A cup cold water 1 teaspoon vanilla lii cups flour Beat yolks of eggs light, add water, vanilla, and sugar. Beat again thoroughly, then add the flour with which the baking-powder, cocoa, and cinna- mon have been sifted. Fold in the stiffly whites of eggs. Bake in rather a quick oven: twenty-five or thirty minutes. Chocolate Tarts Grate two ounces of the best French chocolate, and mix with it a pinch of powdered cinnamon, a pinch of salt, a teaspoon of finely chopped lemon rind, a dessertspoon of sifted sugar, and a heap- ing teaspoon of ground rice. Mix a pint of cream or new milk with four well-beaten eggs, and add I id ir 1- beatea^l oven^l :olate^^H J AND THEIR LOW COSTS 173 the custard gradually and smoothly to the choco- late powder. Stir the mixture over the fire for a few minutes, but be careful that the cream does not curdle. Line the inside of a tart dish with a good light paste or puff paste. Pour the cream when cool into it. Bake the tart in a moderate oven about half an hour. Sufficient for five or six: persons. Chocolate Cake 1 cup flour 1 teaspoon baking- 1 cup sugar powder Pinch of salt Sift into a bowl. Put into a measuring-cup one teaspoon of butter, two squares Baker's chocolate, melted ; then add two eggs, and fill cup with milk and add to dry ingredients. Beat well. Add a teaspoon of vanilla

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