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Chocolate Caramel Cake
From The national course in home economics, 1917
Serves 10
For filling, add one pint of sweet milk, two cupfuls of sugar, one-fourth of a cake of Baker's chocolate, and butter the size of an egg. Cook until thick and spread between the layers.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 175. The excerpt below is the record exactly as published.
CHOCOLATE CARAMEL CAKE. One scant cupful of butter, two cupfuls of sugar, one cupful of sweet milk, three cupfuls of flour, two teaspoonfuls of baking-powder, four eggs and one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.