Chocolate Cake

Ingredients

• Y^ cup chocolate
• ^ cup sweet milk
• J/^ cup brown sugar
• 1 cup brown sugar
• ^ cup butter
• 2 eggs
• y^ cup milk
• vanilla flavoring
• 2 cups of flour
• a heaping teaspoon of baking powder

Method

1. 1

   Boil chocolate, milk, and brown sugar until thick, let cool, then add remaining ingredients.

2. 2

   Bake in layers.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 370. The excerpt below is the record exactly as published.

^ cup butter, ^ cup sugar. 1 egg, white and yolk beaten separately, 1 cup sweet milk, 1 heaping cup huckleberries, or very thin sliced apples, added last. Bake in a thin pan ^ an hr. — Mrs. Wm. P. Williams, 4463 Wood- lawn Ave., Chicago, 111. APPLE SAUCE CAKE.— 1 cup brown sugar, creamed with ^ cup butter; add 1^ cups apple sauce, 1 cup raisins, 2 teaspoons of soda, dissolved in a little water, ]/^ teaspoon of cloves, J/2 tea- spoon cinnamon, % teaspoon nutmeg and 2 cups flour. The apple sauce serves instead of milk or water and keeps the cake moist for a long time. — Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, III. BELFAST CAKE.— Cream together y. cup butter, V/2 cups sugar; add 1 cup sour milk, 2 cups graham flour, ^ cup white flour, 1 cup raisins, 1 teaspoon soda, ^ teaspoon cinnamon, ^ tea- spoon salt, a saltspoon of nutmeg. Bake rather slowly. This may be used as either a loaf or layer cake. Sour cream my be used, and use less butter. — Mrs. G. A. Love, Hubbard Woods, 111. BERRY CAKE. — Cream together 3 eggs, }i cup of butter and 1 cup of sugar; add 1 cup of berries, 1 teaspoon of soda, 2 table- spoons of sour cream or milk, 1^ cups of flour; bake in layers. — Mrs. L. A. Robertson, Austin, 111. . BLACK CAKE (Famous) — 1 cup white sugar, }i cup butter, 1 egg, K cup sour milk, 1 heaping teaspoon soda, 1 teaspoon va- 542 CAKE nilla, 1 large cup flour. Dissolve two squares of chocolate in J/2 a cup boiling water, and add last. — Mrs. Wm. P. Williams, 4463 VVoodlawn Ave., Chicago, 111. BLUEBERRY TEA CAKE.— Cream ^ cup butter and 1 cup of sugar; add the beaten yolks of 3 eggs, y^ cup of milk, 1 tea- spoon baking powder, and Yi salt, sifted in 4 cups flour. Mix well together and fold in the whites of 3 eggs, beaten stif?, and 1 pt. blueberries, lightly dredged with flour. Bake Y^ hr. in a shallow pan. Serve hot. — ^Miss Frieda Zeeb, 318 N. 1st Ave., Maywood, 111. BRAN CAKE. — Cream together 2 eggs, 1 cup brown sugar, ^4 cup shortening; add 1 cup sweet milk, 1 teaspoon each baking pow- der and soda, ^ cup currants, salt, 1 cup flour, then mix stiff with bran. — Mrs. B. A. Bennett, Austin, 111. BREAD CAKE. — Cream ^ cup butter and 2 cups sugar to- gether; add yolks of 2 eggs, mix with 2 cups of light bread sponge; add 1 tablespoon sweet milk, 1 teaspoon soda, 1 cup seeded raisins, 1 teaspoon cloves and 2 of cinnamon. Flour enough to make a dough. Let rise a little and put in slow oven to bake about 1 hr, — Mrs. Wm. Ableman, 604 S..9th Ave., May^vood, 111. VARIATION I. — 1 cup sugar, 1 cup grated rye bread, 4 eggs, J4 lb. almonds, Yz teaspoon each of cloves and baking powder, and the rind of a lemon. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. BURNT SUGAR CAKE.— Beat Y^ cup butter to a cream; add gradually IJ/2 cups sugar, yolks of 2 eggs, 1 cup watpr and 2 cups of flour. Beat constantly for 5 minutes 3 tablespoons burnt sugar, 1 of vanilla, Yi cup flour. Stir carefully 2 teaspoons of baking powder and the w^ell-beaten whites of 2 eggs. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. BUTTER DOUGH.— J^ cup butter, 1 tablespoon sugar, mixed with \Y2 cups flour, 1 tablespoon water, yolk of 1 t%^. Cut the dough into strips, place apples between them. Fry in lard, and sprinkle with sugar. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. CHECKERBOARD LAYER CAKE.— Light part: cream to- gether 1 cup white sugar, Y^ cup butter and whites of 3 eggs; add Y2. cup milk. 1 teaspoon soda, 2 teaspoons cream of tartar, 2 cups flour, lemon or vanilla, Dark part: cream together J^ cup brown COOK COUNTY COOK BOOK 543 sugar, Yi cup molasses, and ^ cup butter; add Y^ cup milk, yolks of 3 eggs, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 teaspoon each of cloves and nutmeg, 2 cups flour. This will make 3 layers. Arrange the batter on tins in alternate rows of dark and light, so that when the cake is cut it will resemble a checkerboard.^ — Mrs. C. C. Cash, Hubbard Woods, 111. CHERRY CAKE.— Beat together 1 cup brown sugar, ^ cup butter, 1 cup cherry preserves, without pits, 2 eggs; add 1 table- spoon sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, J4 tea- spoon nutmeg, 2 heaping cups flour. — Mrs. Ruth McLelland, Qak Park, 111. CHOCOLATE CAKE.— To Y^ cup chocolate, grated, add ^ cup sweet milk and J/^ cup brown sugar. Boil all together until thick as cream, and let cool; add 1 cup brown sugar, J/2 cup butter, 2 eggs, y^ cup milk, vanilla flavoring. Mix well, beat in the boiled mixture, add 2 cups of flour, sifted with a heaping teaspoon of baking powder

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