Chocolate Cake
From Foods, their selection and preparation, 1935
Chocolate cakes vary in color from light brown to dark brown and deep mahogany-red. The quantity and kind of cocoa or chocolate affect the color.
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
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. An equivalent amount of chocolate may be used. It is melted over hot water or over low heat and added with the fat
Cook this with the app: pantry check, scaling, and the assistant.