Chocolate Cake
From Foods, their selection and preparation, 1935
Can use either cocoa or chocolate.
Presented as published in 1935. 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
Nutrition per serving
488Calories
16 gProtein
105 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein16 g
Carbohydrates105 g
Fiber3.9 g
Sugars0.2 g
Total Fat3.6 g
Saturated Fat1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5 mg
Potassium497 mg
Calcium38 mg
Iron9.1 mg
Magnesium95 mg
Phosphorus230 mg
Zinc1.7 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.8 mg
Folate205 mcg
Choline1.5 mg
Caffeine10 mg
Water13 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 273. The excerpt below is the record exactly as published.
Chocolate cake is made in various ways and with either cocoa or chocolate. The simplest proportions are to substitute 2 tablespoons cocoa for 2 tablespoons of each cup of flour called for.
Cook this with the app: pantry check, scaling, and the assistant.