Chocolate Cake

Ingredients

• 1 cup butter
• 1 teaspoon vanilla
• Y2 cup cocoa
• 2 cups flour
• 4 teaspoon salt
• 3 eggs
• 2 cups sugar
• 1 cup buttermilk
• 1 teaspoon soda

Method

1. 1

   Cream butter and sugar, add eggs one at a time, sift flour, cocoa and salt three times, dissolve soda in buttermilk, add vanilla, add alternately with sugar, butter and eggs.

2. 2

   Bake in layers, 25 minutes at 350°.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.

CHOCOLATE CAKE 2 cups brown sugar Y2 cup hot water '% pound butter 2 cups pastry flour 2 eggs Y2 cup buttermilk 1 square bitter chocolate 1 teaspoon soda 1 teaspoon baking powder Sift sugar, cream with butter. Beat eggs well and add to creamed sugar and butter. Dissolve chocolate in hot water and add. Add soda to buttermilk, and baking powder to flour, sifting the flour three times. This will keep moist for days. MIss EFFIE Cox BLACKBERRY CAKE 1% cups sugar 3 cups flour Y2 cup butter 3 teaspoons baking powder 1 cup blackberry jam 1 teaspoon salt 14% cups milk Cream butter and sugar. Add jam. Sift dry ingredients and add alter- nately with milk. Bake in three layers at 350° for 20 minutes. Spread blackberry jam and whipped cream over each layer and on sides. LOUISE B. BAKER 16 CAKES CHEESE CAKE 1 pkg. Zweiback 1 cup sugar 2 tablespoons sugar 2 tablespoons flour 2 tablespoons melted butter 1 teaspoon vanilla 54% cakes cream cheese Y% teaspoon salt 1 cup whipping cream 1 tablespoon lemon juice 4 eggs Grind or roll Zweiback. Mix with melted butter and 2 tablespoons sugar. Use as a crust in 10-inch spring mold pan. Put cheese through ricer, add cream and sugar, then salt, flour and beaten yolks of eggs. Beat thoroughly. Add vanilla and lemon juice, then add stiffly beaten egg whites. Pour mixture into crumb crust and cook one hour at 350 degrees. Open oven door, turn off heat, and let cake stay in oven 1 hour before moving. Serves 10 or 12. ANNIE TOMLINSON HAUSER (Mrs. C. M.) VERY BEST DARK FRUIT CAKE 1% lb. each of citron, coconut, 2 cups flour lemon peel, orange peel 1 teaspoon allspice 1 lb. each of nutmeats, dates, Y2 teaspoon nutmeg candied cherries, raisins, Y teaspoon cloves candied pineapple 1 teaspoon salt 1 cup shortening 1 teaspoon baking powder 14 cup sugar 6 tablespoons fruit juice 2 cup honey (grapefruit, orange, grape, 5 eggs or any other juice) Shred the peel, chop coconut very fine, halve cherries, nutmeats, dates, chop candied fruit in pieces size of almonds. Dredge the fruit thoroughly in % cup flour. Sift remaining flour with dry ingredients, cream shortening with sugar, and add the honey. Stir in the eggs, well beaten, add dry ingredients and fruit juice alternately, blending thoroughly. Pour batter over the floured fruit and nuts and mix until all is well covered with batter. Line oiled baking tins with three layers of wax paper, allowing 1% inch paper to extend above all sides of pans. Pour all the batter into two pans, pouring lightly (do not flatten). Bake in slow oven, 250°, for 4 hours. Makes 5 pounds of fruit cake. Place flat pan containing 2 cups water in bottom of oven while baking cake. This is done to give cake greater volume, a better appearance, and a moist texture so that it is unnecessary to add extra glaze. IpA A. MENDENHALL (Mrs. E. E.) Se ae oa en dr Re ge ee 17 THE QUAKER Cook Book REFRIGERATOR CHEESE CAKE ¥2 cup of melted butter or © 1 cup cold water margarine 3 eggs separated ¥4 cup sugar 2 cups cream cheese 2 cups fine Zwieback crumbs 3 tablespoons lemon juice (graham crackers or va- 1 tablespoon grated lemon nilla wafers) rind 2 teaspoons cinnamon 4 teaspoon salt 2 tablespoons gelatin 14 cup whipping cream Blend butter, 44 cup sugar, crumbs and cinnamon. Press %4 of this on the bottom of a 9-inch spring form pan. Soak gelatin in % cup cold water for 5 minutes. Cook egg yolks, remaining sugar (14 cup) and water (12 cup) in top of double boiler, stirring constantly until mixture coats a metal spoon. Add gelatin and stir until dissolved. Add gradually to cream cheese, and add lemon juice, rind and salt and beat thoroughly. Cool, when beginning to congeal beat several minutes with egg beater. Whip cream and fold in with stiffly beaten egg whites. Blend thoroughly. Pour onto crumbs. Sprinkle remaining crumbs on top. Chill until firm. Serves 10 to 12. CHOCOLATE CAKE 1 cup butter 1 teaspoon vanilla Y2 cup cocoa 2 cups flour 4 teaspoon salt 3 eggs 2 cups sugar 1 cup buttermilk

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