Chocolate Cream Cake
From The New century cook book, 1899
Serves 10
Mrs. W. T. Tate
Presented as published in 1899. 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 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
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