Chocolate Cream Cake

Ingredients

• two cups of sugar
• one cup of butter
• the beaten whites of six eggs
• one cup of cornstarch
• one cup of milk
• two cups of sifted flour
• three teaspoons baking powder

Method

1. 1

   Cream the butter and sugar together.

2. 2

   Spread over the cake when it is cold.

As published

This recipe was extracted from The New century cook book (1899), page 76. The excerpt below is the record exactly as published.

Chocolate Cream Cake. Dark Part. — One cup grated chocolate (unsweetened), one cup brown sugar, one-half cup sweet milk. Set on stove in pan of water but do not let boil. When dissolved set to cool. Second Part. — One cup brown sugar, one-half cup butter, one-half cup sweet milk, yolks of three eggs, two cups flour sifted five times, one teaspoonful soda sifted with flour, one teaspoonful vanilla; now add dark part. It can be baked in loaf or layers. Put together with boiled icing. Mrs. W. T. Tate. Cream Chocolate Cake. Whites of four eggs, butter the size of an egg, small cup of sugar, three-quarters cup of milk, cup and a half of flour mixed with two small teaspoonfuls of baking powder, flavor to taste. Chocolate Filling. — Yolks of three eggs, one-half cup of milk, five tablespoonfuls of grated chocolate, one tablespoonful of corn starch. Cream Frosting for Outside. — Two cups of sugar, one cup of milk. Boil three minutes. Cover the cake with melted chocolate. This is a very excellent recipe. Mrs. John F. Pershing. Solid Chocolate Cake. One and one-half cups sugar, one-half cup butter, two eggs, three-quarters cup of milk, two cups flour, three teaspoons baking powder, two squares Baker's chocolate melted, vanilla flavoring. Chocolate Cream Cake. Cream two cups of sugar and one cup of butter. Add the beaten whites of six eggs. One cup of cornstarch, dissolved in one cup of milk. Two cups of sifted flour

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