Chocolate Cake with Marshmallow Filling and Icing

Ingredients

• three-fourths cup grated baker's unsweetened chocolate
• one cup brown sugar
• one-half cup milk
• yolk of one egg
• one teaspoon vanilla
• one cup brown sugar
• two cups flour
• one-half cup butter
• one small half cup milk
• two eggs
• one teacup soda
• one and one-half cups white sugar
• one cup hot water
• one-half pound marshmallows

Method

1. 1

   Cook chocolate, brown sugar, milk, and egg yolk until thick.

2. 2

   Cream butter, sugar, and yolks, add milk, flour, and beaten whites.

3. 3

   Stir in custard.

4. 4

   For filling, boil sugar and water, pour over beaten egg whites, add marshmallows, beat smooth.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 77. The excerpt below is the record exactly as published.

CHOCOLATE CAKE WITH MARSHMALLOW FILLING AND ICING. Miss Crowe, 1441 Iowa street, Los Angeles — Custard part: Three-fourths cup grated bak- er's unsweetened chocolate, one cup brown sugar, one-half cup milk, yolk of one egg, one teaspoon vanilla; cook slowly until thick and creamy, then set away to cool. Cake part: One cup brown sugar, two cups flour, one-half cup butter, one small half cup milk, two eggs. Cream butter, sugar and yolks of eggs together; add milk, flour and whites beaten stiff. Beat all together and stir in the custard. Add lastly one teacup soda dis- solved in warm water. Marshmallow filling: Boil together one and one-half cups white sugar and one cup hot water until it strings, then pour it over the whites of two eggs. Add one-half pound marshmallows

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