Chocolate Layer Cake

Ingredients

• 8 oz. Albatross Self-Raising Flour
• 1 oz. cocoa
• 11-12 tablespoons hot water
• 3 oz. sugar
• 1 tablespoon black treacle
• 3 oz. fat
• 4 teaspoon salt
• 4 teaspoon bi-carbonate of soda
• Few drops coffee essence, Few drops vanilla essence

Method

1. 1

   Dissolve treacle in hot water and melt the fat.

2. 2

   Sift flour, salt, and cocoa into a bowl.

3. 3

   Add sugar.

4. 4

   Mix essences into cooled treacle water, dissolve soda in it, and stir into dry ingredients.

5. 5

   Stir in cooled melted fat.

6. 6

   Divide between two sandwich tins and bake for 25-30 minutes in a moderately hot oven.

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 12. The excerpt below is the record exactly as published.

CHOCOLATE LAYER CAKE 8 oz. Albatross Self-Raising Flour 1 oz. cocoa 11-12 tablespoons hot water 3 oz. sugar 1 tablespoon black treacle Few drops coffee essence 3 oz. fat Few drops vanilla essence 4 teaspoon salt 4 teaspoon bi-carbonate of soda

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