Chocolate Cake No. 2

Ingredients

• One-half cup butter
• two cups sugar
• three-quarters of a cup sweet milk
• two and one-half cups flour
• whites of eight eggs
• one teaspoonful of cream of tartar
• one-half teaspoonful of soda

Method

1. 1

   Bake in shallow pans.

2. 2

   For frosting, use egg whites, sugar, and grated chocolate.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 188. The excerpt below is the record exactly as published.

one- half teaspoonful soda with the sweet milk; add the milk and soda to the sugar and butter, then add flour, then the whites of eggs; flavor to taste. Never fails to be good. SILVER, OR DELICATE CAKE. Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls of sifted flour, two-thirds of a cup of butter, flavoring and two tea- spoonfuls of baking powder. Stir the sugar and butter to a cream, then add the milk and flavoring, part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with buttered white paper. When using the whites of eggs for nice cake, the yolks need not be wasted; keep them in a cool place and scramble them. Serve on toast or with chipped beef. GOLD CAKE. After beating to a cream one cup and a half of butter and two cups of white sugar, stir in the well-whipped yolks of one dozen eggs, four cupfuls of sifted floor, one teaspoonful of baking powder. Flavor with lemon. Line the bake-pans with buttered paper and bake in a mod- erate oven for one hour. GOLD OR LEMON CAKE. 1 Two CUPS of sugar, half a cup of butter, the yolks of six eggs and one whole one, the grated rind and juice of a lemon or orange, half a teaspoon- ful of soda dissolved in half a cup of sweet milk, four cups of sifted flour, sifted twice ; cream the butter and sugar, then add the beaten yolks and the flour, beating hard for several minutes. Lastly, add the lemon or orange and bake, frosting if liked. This makes a more suitable lemon cake than if made with the white parts of eggs added. SNOW CAKE. (Delicious.) One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, or lemon ; beat the butter to a cream ; stir in the sugar and arrowroot gradually, at the same time beating the mixture ; 282 CAKES, whisk the whites of the eggs to a stiff froth ; add them to the other ingre- dients and beat well for twenty minutes ; put in whichever of the above flavorings may be preferred ; pour the cake into a buttered mold or tin and bake it in a moderate oven from one to one and a half hours. This is a genuine Scotch recipe. MARBLE CAKE. White Part. — Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoonfuls of baking powder, one teaspoonful of vanilla or lemon and two and a half cups of sifted flour. Dark PaH. — Yolks of four eggs, one cup of brown sugar, half a cup of cooking molasses, half a cup of butter, half a cup of sour milk, one tea- spoonful of ground cloves, one teaspoonful of cinnamon, one teaspoonful of mace, one nutmeg grated, one teaspoonful of soda, the soda to be dissolved in a little milk and added after part of the flour is stirred in, one and a half cups of sifted flour. Drop a spoonful of each kind in a well-buttered cake-dish, flrst the light part, then the dark, alternately. Try to drop it so that the cake shall be well-streaked through, so that it has the appearance of marble. SUPERIOR LOAF CAKE. Two CUPS of butter, three cups of sugar, two small cups of milk, seven cups of sifted flour; four eggs, the whites and yolks separately beaten; one teacupful of seeded raisins, one teacupful of well-washed and dried cur- rants, one teacupful of sliced citron, one tablespoonful of powdered cinna- mon, one teaspoonful of mace, one teaspoonful of soda and one teacupful of home-made yeast. Take part of the butter and warm it with the milk; stir in part of the flour and the yeast and let it rise; then add the other ingredients with a wine-glass of wine or brandy. Turn all into well-buttered cake-tins and let rise again. Bake slowly in a moderate oven for two hours. FRENCH CHOCOLATE CAKE. The whites of seven eggs, two cups of sugar, two-thirds of a cup of butter, one cup of milk and three of flour and three teaspoonfuls of baking powder. The chocolate part of the cake is made Just the same, only use the yolks of the eggs with a cup of grated chocolate stirred into it. Bake it in layers — the layers being light and dark; then spread a custard between them, which is made with two eggs, one pint of milk, CAKES. 283 one-half cup of sugar, one tablespoonful of flour or cornstarch; when cool flavor with vanilla, two teaspoonfuls. Fine. CHOCOLATE CAKE. Ho. 1. One cup of butter and two cups of sugar stirred to a cream, with the yolks of five eggs added after they have been well beaten. Then stir into that one cup of milk, beat the whites of two of the eggs to a stiff froth and add that also; now put in three cups and a half of sifted flour, two heaping teaspoonfuls of baking powder having been stirred into it. Bake in jelly-cake tins. Mixture for Filling. — Take the remaining three whites of the eggs beaten very stiff, two cupfuls of sugar boiled to almost candy or until iz becomes stringy or almost brittle; take it hot from the fire and pour it very slowly on the beaten whites of egg, beating quite fast; add one-half cake of grated chocolate, a teaspoonful of vanilla extract. Stir it all until cool, then spread between each cake and over the top and sides. This, when well made, is the premium cake of its kind. CHOCOLATE CAKE. No. 2. One-halp cup butter, two cups sugar, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoonful of cream of tartar

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