Chocolate Cake

Ingredients

• Three eggs
• 14 cups sugar
• 4 cup butter
• $ cup milk
• 1# cups flour
• 4 pound chocolate
• 2 teaspoons baking powder

Method

1. 1

   Scrape chocolate with sugar and boiling water, cook until dissolved; when cool mix with batter; bake in 3 layers; ice with white icing.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 53. The excerpt below is the record exactly as published.

2 teaspoons baking powder, 1 large cup chopped walnuts, 1 large cup chopped raisins. Mrs. WiLL R. KING. JELLY CAKE.—Three eg.s, beaten separately, 1 cup sugar, 2 tablespoons butter, 4 tablespoons milk, 1 cup flour, 2 teaspoons baking powder. Put beaten whites in last thing. ETHEL FLETCHER. COCOANUT CREAM CAKE.—Two beaten eggs, 1 cup sugar rolled fine, 4 cup butter, } cup milk, 2 cups flour sifted with 2 teaspoons baking powder. Bake in layers and put together with the following cream: Cream for Filling: Put 1 cup of milk into a dish and set in a kettle of hot water. Mix together 1 egg, $ cup sugar, 1 tablespoon corn starch ; stir into the milk when it boils. When thick, add 4 cup dessicated cocoanut. Frost the top and sprinkle with dry cocoanut. KTHEL FLETCHER. CAKE.—One cup sugar, 1 cup chopped raisins, $ cup butter, 4 cup sour milk, $ teaspoon baking soda, 3 eggs, 14 spoons of mixed spices, flour to mix thin. ; Mrs. A. J. SARJEANT. CAKE.—One pound flour, $ pound butter, $ pound sugar, 14 teaspoons baking powder, 2 eggs, $ teacup cur- rants, 2 tablespoons of milk or water; flavor with essence of lemon. Bake ina slow oven for about 1 hour. If liked, the currants can be left out and caraway seed used in the place of it. L. T. WHISH. SPONGE CAKE—BeERwIcK.—Six eggs, 3 cups sugar, 4 cups flour, 2 teaspoons baking powder, | cup water, pinch of salt, 1 teaspoon essence of lemon. Beat eggs and sugar together 5 minutes, add flour, salt and powder, water and 140 CAKES. extract. Bake ina shallow pan ina quick oven 35 min- utes. Currants and caraway seed may be used in this cake if liked. L. T. WHISsH. ALMOND ICING FOR CAKES.—To every 1 pound of icing sugar allow 1 pound of sweet almonds pounded fine, a litt.e rose water and the whites of 4 eggs well whisked. L. T. WHIsH. CHRISTMAS CAKE One and one-half pounds flour, 1 pound butter, 1 pound white sugar, 1 pound candied peel, 4 pounds currants, 2 pounds raisins, 2 dessertspoons baking powder, 2 nutmegs, mace, cinnamon, lemon, vanilla, rose— water, bitter almond, to taste, pinch of salt, 1 tumbler of whisky or brandy, 10 eggs, 1 pound chopped almonds. Mix dry ingredients together ; cream butter and sugar, add yolks of eggs, flavorings and liquors ; mix these with dry ineredi- ents. Beat whites of eggs light, adding them last, and sufficient milk to make it right consistenzy. Mrs. JNo. Woops. GINGER BREAD.—One cup brown sugar, 1 cup but- ter, 2 eggs, 1 dessertspoon ginger, allspice, cinnamon, | cup sweet milk, 1 cup syrup, 3 cups flour. Stir 1 teaspoon soda well into the syrup and add the last thing. Mrs. RANKIN. | NUT CAKE—Two eggs, 1 cup sugar, $ cup of butter, + cup sweet milk, 15 cups sifted flour, 2 teaspoons baking powder, 1 large cup chopped walnuts. Frost when baked, mark in squares and put half a nut on each square. Miss CAMPBELL. CHOCOLATE CAKE.—Three eggs, 14 cups sugar, 4 cup butter, $ cup milk, 1# cups flour, 4 pound chocolate

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