Chocolate Cream Pies (Cake)

Ingredients

• one-half cupful of butter
• one and one-quarter cupfuls of powdered sugar
• two well-beaten eggs
• a generous half cupful of milk
• one and one-half cupfuls of sifted flour
• one and one-half teaspoonfuls of baking-powder
• one-half pint of milk
• the yolks of two eggs
• three tablespoonfuls of powdered sugar
• a level tablespoonful of flour
• one-sixth of a teaspoonful of salt
• flavor with one-half teaspoonful of vanilla extract
• one ounce of chocolate
• two tablespoonfuls of sugar
• one tablespoonful of boiling water
• three tablespoonfuls of cream or milk

Method

1. 1

   Beat butter and powdered sugar to a cream.

2. 2

   Add eggs, milk, and sifted flour mixed with baking powder.

3. 3

   Bake in deep tin plates for about 15 minutes.

4. 4

   For the cream, heat milk in a double boiler, mix yolks, sugar, and flour, then stir into boiling milk.

5. 5

   Flavor with salt and vanilla.

6. 6

   Spread cream between two cakes, beat egg whites with powdered sugar and vanilla, and spread on top.

7. 7

   Prepare chocolate mixture and spread on pies.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 169. The excerpt below is the record exactly as published.

CHOCOLATE CREAM PIES (CAKE). Beat to a cream one-half cupful of butter and one and one-quarter cupfuls of powdered sugar. Add two well-beaten eggs, a generous half cupful of milk and one and one-half cupfuls of sifted flour, with which has been mixed one and one-half teaspoonfuls of baking-powder. Bake this in four well-buttered, deep tin plates for about fifteen minutes in a moderate oven. Put one-half pint of milk in the double boiler and on the fire. Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour; stir this mixture into the boiling milk, beating well; add one-sixth of a teaspoonful of salt and cook for fifteen minutes, stirring often. When cooked, flavor with one-half teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth and then beat into them one cupful of pow- dered sugar and one teaspoonful of vanilla. Shave one ounce of choco- late and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk

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