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Chocolate Layer Cake
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
290Calories
6 gProtein
50 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein6.2 g
Carbohydrates50 g
Fiber1.2 g
Sugars29 g
Total Fat13 g
Saturated Fat4.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium145 mg
Potassium139 mg
Calcium107 mg
Iron2.9 mg
Magnesium34 mg
Phosphorus123 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate45 mcg
Choline43 mg
Caffeine5.7 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 78. The excerpt below is the record exactly as published.
CHOCOLATE LAYER CAKE. Mrs. Ernest Eoclestone, Riverside, Cal.— For cake take one cup sugar, two eggs, one-fourth cup butter, one-half cup milk, one and one-half cups flour, two teaspoons baking powder. For icing take two ounces unsweetened chocolate shaved and melted over steam; white of an egg, beaten stiff, and add three tablespoons cream; thicken with powdered sugar and flavor with vanilla
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