Chocolate Caramel Cake

Ingredients

• OUR eggs
• two cups of sugar
• one-half cup of butter
• three teaspoonfuls of baking powder
• in cup of flour
• one-half cup of milk
• two more cups of flour

Method

1. 1

   Mix all ingredients together.

2. 2

   For custard, boil two-thirds pint of sweet milk or cream, then mix with sugar, corn starch, and yolk of one egg.

3. 3

   Add beaten white when done.

4. 4

   Spread between layers.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 36. The excerpt below is the record exactly as published.

CHOCOLATE CARAMEL CAKE. BY MBS. J. W. FOSTEB. (Wife of ex-Minister to Mexico, Russia and Spain.) OUR eggs, two cups of sugar, one-half cup of " | butter, three teaspoonfuls of baking powder in cup of flour, one-half cup of milk and two more cups of flour. CUSTARD TO PUT BETWEEN LAYERS. Two-thirds pint of sweet milk or cream ; raise to a boil, after which mix together four tablespoonfuls of sugar, one tablespoonful of corn starch dissolved in milk, the yolk of one egg well-beaten, and when done add the well-beaten white. Flavor with vanilla, and when cold spread between layers. This makes four layers, in two of which should be put grated choco- late to make them brown. FROSTING. One coffeecup of brown sugar, one-half cup of sweet milk, butter size of an egg, one tablespoonful of vanilla, one cake of Baker's chocolate. Mix together and boil slowly until it thickens ; try like taffy, but do not make it too hard. Spread on the cake while hot. i^/tlayvY tJt^kz. <sa<XeZ, 192 STATESMEN'S DISHES; COCOANUT CAKE. BY MRS. B. H. NORTON. (Wife of Representative from Missouri.) jjjAKE two cups sugar, one-half cup butter,

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