Chocolate Cake

Ingredients

• one-half cup of butter
• one-half cup of sour milk
• one-half teaspoon soda
• one cup sugar
• two cups flour
• two eggs
• one cup grated chocolate
• one-half cup sweet milk
• yolk of one egg
• two tablespoons sugar
• vanilla

Method

1. 1

   Cook until it comes to a boil, then cool and add the remaining ingredients.

2. 2

   Bake in three layers with frosting between.

As published

This recipe was extracted from The New century cook book (1899), page 76. The excerpt below is the record exactly as published.

Chocolate Cake. Three and one-half cups flour, one-half cup butter, two cups sugar, one teaspoon vanilla,, three teaspoons baking pow- der, five eggs — leaving two whites for frosting. Frosting. — Six tablespoons grated chocolate, two whites of eggs beaten lightly, one and. one-half cups powdered sugar. Put on the cake while hot and put in the oven three minutes. Make the cake in a one-inch pan. Mrs. Knapp. Chocolate Cream Cake. Two cups sugar, one-half cup butter, three eggs, beaten with one cup milk, two and one-half cups flour, two and one- half teaspoonfuls baking powder, vanilla. Frosting. — Two cups sugar, enough water to dissolve sugar, let boil until stringy, three tablespoonfuls chocolate, whites of two eggs beaten until stiff. Mrs. E. A. Stearns. Chocolate Cake. Two cups sugar, two cups flour, one-half cup butter, two eggs, two teaspoons baking powder, two teaspoons vanilla, one- half cake grated chocojate, dissolve in one-half cup boiling water. Bake in slow oven. Oakland Church. Chocolate Caramel Cake. Caramel Part. — One-half cake shaved bakers chocolate, one cup sugar, one and one-half cups milk, yolk of one egg. Boil until thickens, like honey, then let cool. Cake Part. — two-thirds cup butter, one cup sugar, two eggs, one cup milk, two teaspoonfuls baking powder, one tea- spoonful vanilla, two and one-half cups flour. Frosting. — One -and one-half cups sugar, one-half cup milk. Boil five minutes until it thickens like honey, one tea- spoonful vanilla. Mrs. Isaac G. Lombard, New Century Gook Book. 155 Chocolate Marble Cake. Two-thirds cup butter, two cups sugar, one cup milk, four cups flour, two teaspoonfuls baking powder, whites of five well beaten eggs, flavor with vanilla, take out half and add chocolate, one-half cake grated chocolate, add a little warm water and boil till thick, add to cake, bake in deep mound pan, put spoonful of white, then dark, until filled, bake and ice. Ice. — Whites of two eggs well beaten, two tablespoons corn- starch, add pulverized sugar till able to spread, flavor. Miss Lor a Eidson, Galveston, Tex. Caramel Cake. One and one-half cups sugar, three-fourths cup butter, one- half cup milk, two and one-fourth cups flour, one and one-half heaping teaspoons baking powder (or small teaspoon soda and two teaspoons cream tartar); bake in jelly tins. Make Caramel as follows: Butter size of an egg, one pint brown sugar, one-half cup milk, one-half cake chocolate, boil twenty minutes (or until thick enough) and pour on cakes same as jelly cake. Mrs. C. A. Wilson. Loaf Chocolate. Two and one-half cups of sugar, one cup of butter, one cup of sour milk, two cups of flour, five eggs beaten separately, one teaspoonful of soda, one of baking powder, one teaspoonful of vanilla, one-half cake of Baker's chocolate, grated. Mrs. C. F. Annett. Chocolate Cake. One-half cup of butter, one-half cup of sour milk, one- * half teaspoon soda, one cup sugar, two cups flour, two eggs; cook until it comes to a boil, and when cold add to the cake, one cup grated chocolate, one-half cup sweet milk, yolk of one egg, two tablespoons sugar

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