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Chocolate Layer Cake
From The Times cook book, no. 2, 1905
Serves 10
Thicken icing with powdered sugar and flavor with vanilla.
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
221Calories
5 gProtein
37 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein4.9 g
Carbohydrates37 g
Fiber0.9 g
Sugars21 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol56 mg
Sodium116 mg
Potassium111 mg
Calcium86 mg
Iron2.3 mg
Magnesium27 mg
Phosphorus98 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline34 mg
Caffeine4.5 mg
Water26 g
Estimated from matched ingredients across 10 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
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