Chocolate Cake

Ingredients

• 2 tablespoons butter
• I cup sugar
• I egg, well beaten
• 1% teaspoons baking powder
• 2 cups flour
• j/i teaspoon salt
• I cup milk

Method

1. 1

   Cream butter and sugar, add beaten egg.

2. 2

   Mix and sift flour, baking powder, and salt, and add alternately with milk to first mixture, beating well after each addition.

3. 3

   Bake 25 minutes in 3 oiled layer-cake pans in moderate oven.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 113. The excerpt below is the record exactly as published.

chocolate cake. The grated yellow of an orange and a little of the juice will lend it another flavor, i scant cup of floured raisins or currants or a little chopped citron may be added for a fruit cake, but 2 more table- spoons of shortening will be needed to keep the cake from becoming dry and crumbly. INEXPENSIVE COCOA CAKE 2 TABLESPOONS COCOA I CUP SOUR MILK 1)4 CUPS FLOUR I EGG, WELL BEATEN I TEASPOON BAKING POWDER I CUP SUGAR }4 TEASPOON SODA 2 TABLESPOONS SOFTENED BUTTER }4 TEASPOON SALT I TEASPOON VANILLA Sift together first 5 ingredients. Whip sour milk, add to beaten egg and beat thoroughly; beat in sugar and softened butter; add vanilla, give a final beating and fold in the sifted flour mixture. Spices may be used for seasoning, if desired, and 2 or 3 tablespoons SWEETS 199' of shortening added for a slightly richer cake. Bake in a moderate oven as cup cakes, in a sheet, or in layers. Inexpensive, but surpris- ingly good. Baked in 3 layers and put together with plain boiled frosting, this cake is at its best. BOILED FROSTING l}4 CUPS SUGAR 2 EGG WHITES, BEATEN TILL STIFF ^2 CUP HOT WATER FLAVOR AS DESIRED Put sugar and water in saucepan, stir until sugar is dissolved and bring to boiling point. Boil without stirring (if crystals form on sides of pan wipe down with dampened cloth) until syrup will spin a long thread when dropped from spoon. Add flavor and pour syrup gradually into beaten egg whites while beating constantly. Continue beating until of right consistency to spread. For i egg white use i cup of sugar, }i cup of water and add }i teaspoon of cream of tartar. This frosting may take a little more skill to make than a butter frosting or one made with confectioner's sugar, but it is well worth the trouble, since it has no peer when it comes to real creaminess in taste. Besides it may be varied ad infinitum by additions to the frosting. Nutmeats, chopped figs, marshmallows, raisins, dates or a melted square of chocolate are a few suggestions. ECONOMY QUICK CAKE I CUP FLOUR 4 TABLESPOONS SHORTENING I CUP SUGAR 2 EGGS % TEASPOON SALT SKIMMED MILK 1 TEASPOONS BAKING POWDER FLAVOR TO TASTE Mix flour, sugar, salt and baking powder in a bowl without sift- ing. Put shortening, which must be soft, into a cup; break in eggs, beat slightly and fill up cup with milk. Add this slowly to dry in- gredients, stirring constantly. Beat until bubbles appear, then flavor with vanilla, lemon or almond extract. It is an accommodat- ing cake, since it may be baked as a loaf, in 2 layers, or in muffin pans. Also i egg white may be reserved for frosting. If you're out for economy try this one: beat the egg white with a thinly sliced 200 MOST-FOR-YOUR-MONEY COOK BOOK ripe banana, added gradually. With an egg beater continue beating until mixture is a light creamy froth. Sweeten with powdered sugar and flavor to taste. If baked in layers, this cake takes kindly to any fruit jelly filling. Lemon jelly, made with i cup sugar, juice and grated rind of i lemon, i tablespoon water and 2 teaspoons flour, mixed and cooked in double boiler until thick, is a delicious spread. And try this one: pare and grate i large sour apple, mix with it i cup sugar, the juice and grated yellow rind of i lemon and boil 3 minutes. Cool and spread between cakes. Fresh fruit whips are superfine when chilled and served with cake. Crush i cup of any ripe flavorsome fruit with i cup of sugar, whip it well together with 2 egg whites for 2 or 3 minutes, then with egg beater continue beating as long as the elbow holds out. Fruit marmalades are also good, in winter when fresh fruit is scarce. LAYER CAKE (WITHOUT BUTTER) 1 CUP POWDERED SUGAR 2 EGG YOLKS I CUP FLOUR ^ TEASPOON SALT 1^2 TEASPOONS BAKING POWDER 2 TABLESPOONS MILK ^ TEASPOON VANILLA OR LEMON 2 EGG WHITES, BEATEN TILL STIFF Beat egg yolks with sugar. Sift flour with salt and baking powder, add y2 to first mixture and beat well; beat in milk and flavor, add remaining flour and beat again. Fold in beaten egg. Bake in 2 layers in moderate oven. This cake is quite like a sponge cake and is especially good with a cream or chocolate filling. CHOCOLATE CAKE 2 TABLESPOONS BUTTER I CUP SUGAR I EGG, WELL BEATEN 1% TEASPOONS BAKING POWDER 2 CUPS FLOUR j/i TEASPOON SALT I CUP MILK

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