Chocolate Cake

Ingredients

• 2 oz. chocolate
• 1 1/2 cups flour
• 1 1/2 cups sugar
• 1/2 cup butter
• 4 eggs

Method

1. 1

   Beat butter to a cream, add gradually the sugar, then the beaten yolks, beat again, then add milk, then chocolate melted in 5 tablespoons of boiling water, then the flour.

2. 2

   Give the whole a vigorous beating.

3. 3

   Now beat whites to a stiff froth and stir in carefully; add vanilla and baking powder and bake in a moderate oven for 45 minutes.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 38. The excerpt below is the record exactly as published.

CHOCOLATE CAKE. 2 oz. chocolate. 1% cups flour. IV2 cups sugar. Y2 cup butter. 4 eggs. Beat butter to a cream, acid g-radtially the sugar, then the beaten yolks, beat again, then add milk, then chocolate, melted in 5 tablespoons of boiling water, then the flour. Give the whole a vigorous beating. Now beat whites to a stiff froth and stir in carefully ; add vanilla and baking powder and bake in a moderate oven 45 minutes. CHOCOLATE GLACE CAKE. Mrs. Clare Prickett Jones. 1 cup butter. 1 oz. Baker’s chocolate, melted. 1 cup granulated sugar. 1 cup sweet milk. 2 eggs. 1 generous teaspoon baking 1V2 cups flour. powder. Beat the butter to a cream, and gradually beat into it the sugar, add melted chocolate, also the eggs, unbeaten. Beat this vigorously 5 minutes, then add milk, and the flour sifted with baking powder. Flavor with vanilla and bake Jd hovir in moderate oven. Use boiled icing. Miss Josephine S])ringer. Y2 cup milk. 1 teaspoon vanilla. 2 rounded teaspoons baking powder. BLACK CAKE. Mrs. H. 1 lb. butter. 1 lb. sugar. 1 lb. eggs, in shell. 5 lb. raisins. 3 lb. currants. 1 lb. citron. 1 cup molasses. Bake four hours. L. Barnes. 1 small cup strong coffee. 1 wine glass brandy, or mo^’e. 1 wine glass wine or more. Cinnamon, cloves and niitme to taste. Flour to make quite stiff. 124 THE EDWARDS VI LLE COOK BOOK. CHOCOLATE CAKE. Mrs. D. A. 2 cups sugar. 1 cup butter. 5 yolks of eggs. 2 whites of eggs. Filling for Cake : — cups sugar. 5 tablespoons grated chocolate. Lynch. 1 cup milk. 2 teaspoons yeast powder in 3% cups flour, while dry. 4 whites of eggs. 1 teaspoon vanilla CHOCOLATE CAKE. Mrs. R. F. Tunnell. 2 oz. chocolate. 4 eggs. Y2 cup milk. 2 level cups flour. 1 teaspoon vanilla. V2 cup butter. IV2 cups sugar. 1 heaping teaspoon yeast pow- der. Dissolve chocolate in 5 tablespoons boiling water, cream but- ter and sugar, add eggs and beat until light ; then add milk, melted chocolate and flour, giving whole a good beating. Add vanilla and baking powder. BLACK CHOCOLATE CAKE. Mrs. Charles Pauly. Cake Part : — 1% cups sugar. V2 cup butter. V2 cup sour milk. 2 eggs well beaten together. 1Y2 cups flour. 1 level teaspoon soda dissolved in the milk. This batter will be thin. Filling: — 1-3 cake Baker’s Chocolate. 1 yolk of egg. y2 cup cold water. 1 teaspoon vanilla. % cup sugar. Boil until thick; add flavoring; let cool and stir into cake part. CAKES. 123 CHOCOLATE LAYER CAKE. Mrs. M. P. Linn, St. Louis. 1V2 cups sugar. V2 cup butter. 4 eggs. 1/^ cup milk. 2 cups flour. 1-3 cake chocolate. 2 teaspoon baking powder Icing : — 2 cups sugar. 1 tablespoon butter. Y2 cup milk. 1-3 cake chocolate. FIG CAKE. Mrs. Cullens. 8 whites of eggs. 1 cup sweet milk. 2 cups granulated sugar. 3i^ cups flour. 2 teaspoon baking powder. Cream butter and sugar, add milk, then flour and baking powder, then fold in the whites of eggs after beating to a stiff froth. P>ake in 4 small layers. Fig Filling: — i cup figs, chopped and stewed in just a little water, add i cup tart jelly, cook until thick and spread on cake when both are cool, but not too cool. MARSHMALLOW CAKE. Mrs. E. F. Knollenberg. 1V2 cups sugar. 2-3 cup butter. 4 eggs (whites). 1 cup sweet milk. 2V2 cups flour. 2 teaspoons baking powder. Beat the whites of eggs stitr, flavor with vanilla and lemon. (3 layers). Filling: — 2 cups sugar. V2 cup water. Boil until it begins to candy; thin, then add lb. marshmal- lows ; whip until entirely dissolved, then pour into the whites of 2 eggs, beaten stiff ; then beat all together until cool. 126 THE EDWARDSVILLE COOK BOOK. MARSHMALLOW CAKE. . ' a Mrs. J. D. Manley, St. Louis. 1Y2 cups sugar. 3 cups flour. Y2 cup butter. % cup water. 2 teaspoons baking powder. 4 whites of eggs. Cream sugar and l^utter; sift flour and baking powder thrCt times;. add the flour and water alternately. Fold in carefully the stiffly beaten whites. Bake in 2 or 3 layers. Filling : — Boil 2 cups sugar with i cup water until it ropes. Just be- fore removing from fire stir in lb. marshmallows. When melted, stir this syrup gradually hito the well beaten whites of 2 eggs, and beat continuously' Lrniil tliiclv and cool and spre^ad between layers. Excellent. SPONGE OR SUNSHINE CAKE. Mrs. E. W. Fiegenbaum. Mrs. Cullens. 6 eggs. 11/4 cups flour.

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