Chocolate Cake (E.M. Allison, Jr.)

Ingredients

• Dissolve two ounces chocolate
• in five tablespoons of boiling water
• cream, one half cup butter
• add gradually one and a half cups sugar
• yolks of four eggs
• one half cup cream or rich milk
• one and three-fourths cups flour
• two teaspoons baking powder
• one teaspoon vanilla
• Beat the whites of four eggs to stiff froth

Method

1. 1

   Dissolve chocolate in boiling water, cream butter, add sugar, yolks, and chocolate.

2. 2

   Then add cream, flour, baking powder, and vanilla.

3. 3

   Fold in beaten egg whites carefully.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 27. The excerpt below is the record exactly as published.

Dissolve two ounces chocolate in five tablespoons of boiling water (two ounces is equal to five table- spoons), cream, one half cup butter, add gradually one and a half cups sugar, yolks of four eggs, beaten thoroughly. Then add chocolate, one half cup cream or rich milk, one and three-fourths cups flour, two tea- spoons baking powder, one teaspoon vanilla. Beat the whites of four eggs to stiff froth

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