vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Cake
From The Toronto Cook Book, 1915
Serves 10
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
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