Chocolate Caramel Cake

Ingredients

• 8 tablespoons grated chocolate
• 1 cup milk
• 5 tablespoons granulated sugar
• 1 1/2 cups light brown sugar
• 3 eggs
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 cup milk
• 1 cup butter
• Vanilla flavoring

Method

1. 1

   Cream butter and sugar, add eggs, well beaten, then 1/2 cup flour and the chocolate custard; then add remaining 2 cups of flour, the milk, and baking powder.

2. 2

   Flavor and bake in two layers.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 35. The excerpt below is the record exactly as published.

1 cup butter. % cup milk. 2 cups sugar, (Eastern gran- 4 cups flour. ulated). 2 teaspoons yeast powder. 10 whites of eggs. 2 teaspoons almond flavoring. Cream butter and sugar 15 minutes, add flavoring, then milk, half and stir, then balance, mixing thoroughly, sift flour twice, then measure, add baking powder, sift again, then stir in 1-3 flour and 1-3 beaten whites and repeat until flour and eggs ai t stirred in. Fold these in lightly and bake in moderate oven. Protect top in oven by putting a pan on oven grate. WHITE “LADY CAKE.’’ Mrs. Edith M. Tuxhorn. 1 cup butter. 1% cups flour. 1 cup sugar. 1 heaping teaspoon baking pow- V2 cup milk. der. 4 whites of eggs. SNOW FLAKE CAKE. Mrs. H. C. Squire. 1 pound flour. V2 pound butter. 16 whites of eggs. 1 poun.l -agar. 3 teaspoons baking powder. Flavor to taste. CAKES. 117 Mix baking powder in flour, then work l^utter and flour to^ gether and beat the eggs. Mix all and stir until the lumps disappear. Flavor. WHITE CAKE. Miss Flattie Sloper. 1 cup butter. 3 cups flour. 1 cup milk. 2 teaspoons Price’s Baking 6 whites of eggs. Powder, sifted into flour. 2 cups sugar. First cream the butter, then add sugar, and the milk little by little until all is used ; then beat whites to a stiff froth and add the egg and flour a little at a time, alternately until all is used. Use any desired flavoring. WHITE LAYER CAKE. Mrs. F. J. Barnett. 1 cup milk. 5 egg, whites. 3 CUPS flour. 2 teaspoons Price’s Baking 1 cup butter, (nearly full). Powder. 1% cups sugar. 2 teaspoons vanilla. WHITE CAKE. Mrs. Henry C. Barnsback. 1V2 cups sugar. spoon. % cup sweet milk. cup butter. 2V2 cups flour, or enough more 4 whites of eggs, so cake dough will drop from I use a large cup or glass for measure. Either holds ^2 pint. WHITE CAKE. Mrs. J. G. Delicate. 1 cup butter, (large). 4 cups flour. 1 cup water. 5 whites of eggs, beaten stiff. 2 cups siT^r. 1 teaspoon flavoring. 1 teaspoon baking powder. Beat buttei ^ jar to a cream. 118 THE EDWARDSVILLE COOK BOOK. WHITE CAKE. Mrs. A. Keller. 1 cup butter. 2 cups sugar. % cup milk. 4 cups flour. iy2 teaspoons B. powder, flavor Whites 10 eggs, with almond. Bake slowly forty-five minutes. WHITE CAKE. Mrs. Sarah R. Springer. 1 cup butter. 3 cups flour. 2 cups sugar. 5 whites of eggs. 1 cup sweet milk. 2 teaspoons yeast powder. WHITE CAKE. Mrs. Sarah R. Springer. 1 lb. sugar. 3 cups flour. 1/2 lb. butter. 12 whites of egg>* 1 teaspoon baking powder. Flavor to taste. Fine. WHITE SPONGE CAKE. Mrs. L. M. Armstrong. Whites of 11 eggs. 1 teaspoon cream tartai-. 1 tumbler flour. 1V2 tumblers powdered sugar. WHITE CAKE. Mrs. W. H. Krome. 8 whites eggs. 2 coffee cups white sugar. 1 coffee cup butter. 1 coffee cup sweet milk. Whites of 8 eggs. ,4 cups sugar. 1 cup sour cream. 4 coffee cups flour. 1 teaspoon soda. 2 teaspoons cream tartar. Flavor to taste. DELICATE CAKE. 4 cups flour. 1 cup butter. 1 teaspoon soda. CAKES. 119 CREAM CAKE. Mrs. A. Stubbs. 2 cups gran, sugar, sifted. 1 cup butter. 2 heaping teaspoons baking 1 cup sweet milk. 4 cups flour, sifted 4 times. 4 whites of eggs. powder. Elavor with White Rose. CHOCOLATE CARAMEL CAKE. Miss Carrie Wolf. 8 tablespoons grated chocolate cup milk. 5 tablespoons granulated sugar. Mix chocolate and sugar well, then add milk aud boil uu1il quite thick, stirring constantly, set away to cool. Cake Part : — ll^ cups light brown sugar. og^s. 21^ cups flour. 2 teaspoons baking powder, cup milk. Vanilla flavoring, cup butter. Cream butter and sugar, add eggs, well beaten, then ^ cup flour and the chocolate custard ; then ada remaining 2 cups of flour, the milk, and baking powder. Elavor and bake in two layers. Brown Icing; — 2 cups brown sugar. cup milk. Y2 cup butter. Boil E2 hour or until thick. When almost cold, spread on MAPLE CARAMEL CAKE. Mrs. Geo. Kalbfleisch. 2 cups sugar. 1 cup sweet milk. ?>i/^ cups flour. 5 whites of eggs. 2-3 cup butter. 2 teaspoons baking powder. cake. 120 THE EDWARDSVILLE COOX BOOK. CHOCOLATE CARAMEL CAKE. Miss Hattie Slo])er. Y2 cake chocolate, (a little 1 cup sugar. over). 1 VO Ik of eg.g. V2 cup sweet milk. Break chocolate into small and when thick remove from to cake. Cake Part 3 cups flour. 2 heaping teaspoons baking powder in flour. 2 well beaten eggs. pieces, put all into double boiler fire ; must be cool before adding 1 large V2 cup butter. 1 large cup sugar. 1 large cup milk. When all is mixed, add the chocolate part to this batter. POTATO CARAMEL CAKE. Mrs. G. B. Crane. Chica^-o. % cup butter. 2 cups granulated sugar. 1 cup boiled potatoes, mashed very Tine. 2 oz. melted chocolate or cocoa. 1 teaspoonful cloves. 1 teaspoonful cinnamon. Bake in a loaf, covering the paper. Erosting : — P)Oil 2 cii]:)S sugar with 3^ enp blitter, cool a little and beat imt on the cake while both are wan 4 eggs. 1 gill milk. 2 cups flour. 0 teaspoons baking powder. 1 cup chopped English walnuts, V2 teaspoon grated nutmeg. irst ten minutes with brown milk 15 minutes, add i oimci^ :1 it thickens. Sjiread (piickly BURNT CARAMEL CAKE. Mrs. W. S. Potts, Pawnee, Neb. 2 cups flour. 1)4 cups sugar. 1/4 cup butter. 1 cup water. Yolks of 2 eggs. CAKES. 121 Mix and beat all together 5 minutes. Then add well beaten whites of 2 eggs, J/2 cup flour, 2 teaspoons baking powder, i teaspoon vanilla and 1-3 cup sugar browned for caramel. To make the caramel, put the sugar in a hot skillet over fire until it is melted to a dark brown liquid. Stir this into cake slowly. Stir batter very rapidly until thoroughly mixed with caramel, otherwise caramel will lump. Batter complete should be a rich brown. Bake in layers or loaf to cut in square. Any icing- preferred. CARAMEL CAKE. Mrs. John Keller. V2 cup sugar. 1 teaspoon cream of tartar. Y2 cup butter. V2 teaspoon soda. 1 cup sweet milk. 2 cups “Alma Flour.” 4 whites of eggs, well beaten. Caramel Filling: — - 2 cups white sugar. Butter size of a small egg. 1 cup sweet milk. Boil all together for 7 minutes. CREOLE CAKE. ' ' Mrs. A. Stubbs. 1 cup (rounded) granulated 3^ cup butter, sugar, sifted. 2 cups flour. Y2 cup sweet milk. 3 eggs, beaten separately. 2 teaspoons B. powder. Grate and dissolve 6 tablespoons Baker’s chocolate in 4 tablespoons of warm milk ; add this to the batter and bake at once. Filling: — 2 cups gran, sugar. 1 cup milk

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