Chocolate Icing (For a Two-Layer Cake)

Name: Chocolate Icing (For a Two-Layer Cake)
Ingredients: IV2 cup of sugar; % cup of milk; 3 tablespoons of cocoa; 1 tablespoon (rounded) butter; 1 teaspoon of vanilla; 1 tablespoon (rounded) of flour

From The Chapel Hill cook book, 1935

Makes 2-layer cake. Mrs. G. Wallace Smith.

Presented as published in 1935. 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

Nutrition per serving

1300Calories

8 gProtein

320 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1300 kcal

Protein7.8 g

Carbohydrates320 g

Fiber5.8 g

Sugars308 g

Total Fat18 g

Saturated Fat3.8 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol46 mg

Sodium55 mg

Potassium692 mg

Calcium177 mg

Iron3.3 mg

Magnesium110 mg

Phosphorus271 mg

Zinc1.8 mg

Copper0.7 mg

Manganese0.8 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate10 mcg

Choline24 mg

Caffeine15 mg

Water113 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 35. The excerpt below is the record exactly as published.

CHOCOLATE ICING (For a Two-Layer Cake) IV2 cup of sugar % cup of milk 3 tablespoons of cocoa 1 teaspoon (rounded) of 1 tablespoon (rounded) butter of flour 1 teaspoon of vanilla

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