Chocolate Layer Cake

Ingredients

• Two cups sugar
• half cup butter
• three eggs
• one cup milk
• three cups flour
• two teaspoonfuls baking powder
• half teaspoonful vanila esence
• half teaspoonful lemon essence
• Half cake chocklate
• a small cup of milk
• half cup of sugar
• small piece of butter
• a little salt

Method

1. 1

   Dissolve half cake chocolate in a small cup of milk, let it boil, then add half cup of sugar, a small piece of butter, a little salt, and flavoring.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 90. The excerpt below is the record exactly as published.

CHOCOLATE LAYER CAKE. Mrs. T. S. Home, 434 Towne Avenue.— Two cups sugar, half cup butter, three eggs, one cup milk, 3 cups flour, two teaspoonfuls baking powder, half teaspoonful vanila esence, half teaspoonful lemon essence. Filling: Half cake chocklate, grated and dissolved in a small cup of milk; let it boil; then add half cup of sugar, small piece of butter, a little salt and flavoring. NO. 11. DEVIL CAKE. Mrs. W. O. Chap- man, 1330 West Sixteenth street, Los Ange- les—For the custard part one cup of grated chocolate, one cup of brown sugar, one-half cup of sweet milk, yolk of one egg and a teaspoon vanilla; stir all together in a gran- ite saucepan; cook slowly and set away to cool. For the cake part, one cup brown sugar, two cups flour, one-half cup butter, half cup sweet milk and two eggs. Cream the but- ter, sugar and yolks of eggs, add milk, sifted 54 COOKING AND OTHER RECIPES. flour and whites of eggs beaten stiff, and two teaspoons baking powder; beat all together, then stir in the custard part; bake in jelly- tins. FILLING: Two cups white sugar, ten tablespoons hot water, one quarter teaspoon cream tartar; boil until thick like candy. Put thirty-two marshmallows in, boil up again, then stir in beaten whites of three eggs; when almost cool stir in one cup chopped walnuts; beat until cold, then spread between layers. NO. 12. DROP CAKES, OR FIVE O'CLOCK TEA. Mrs. T. F. McFarland, Hueneme, Cal. — One cup granulated sugar, two-thirds cup butter, two cups flour, two eggs, one pound chopped English walnuts, one pound raisins, one small teaspoon cinnamon, one small teaspoon cloves, one teaspoon soda dis- solved in about a tablespoon of hot water. Drop by small teaspoonfuls (an inch apart; on buttered tins, and bake. They are almost as rich as fruit cake, and improve with age. NO. 13.— GINGER CAKE. Mrs. T. S. Home, 434 Towne avenue— One cup butter, one and one-half cups brown sugar, three eggs, one and one-half cups New Orleans molasses, three tablespoons ginger, one ana one-half cups buttermilk (or sour milk;) three small teaspoonfuls soda sifted with four cups of flour. Bake in a moderate oven. This measure makes three good-sized loaves. (This recipe in use in our family for fifty years.) NO. 14. MINNEHAHA LAYER CAKE. Mrs. T. S. Home, 434 Towne avenue— One cup ot sugar, one-half cup butter, two eggs, one- half cup sweet milk, two cups flour, two teaspoons baking powder, one-half teaspoon vanilla, one-half teaspoon lemon essence. Filling: One cup sugar and one tablespoonfui corn starch mixed thoroughly. Pour over this one cup boiling water. JBoil to desired con- sistency, then add one-half cup raisins, seed- ed and chopped fine, and one-half cup chopped English walnut meats. NO. 146. SIMNEiL CAKE. Gertrude Wil- liams, 525 Cypress avenue, Pasadena, Cal.— Five pounds flour, two pounds currants, three pounds sultana raisins, one and one-half pounds butter, two pounds sugar (brown or white,) three-quarters pound mixed almonds, one-half ounce cinnamon, a little mace, one- half ounce soda, seven eggs, one-half pound candied lemon peel. Mix , flour and rub but- ter well first, then add spice and sugar, then fruit. Let it stand and next morning add the eggs, milk and soda, just a little milk, about a gill; when nearly baked paint them over with two eggs, a little sugar and milk, also a little molasses; then put them into oven again (a cool oven is required.) This makes two or more large cakes. This cake must be rolled about two inches thick, made round, higher in the middle and notched around edges. NO. 150. SPONGE CAKE. Mrs. E. R. Bishop, McKittrick, Cal.— Four eggs, whites and yolks beaten separately till very stiff; add one teaspoon lemon juice or vinegar to the yolks; one cup sugar to the whites; mix all and add one and one-fourth cups flour, flavor with vanilla. As no baking powder is used the success of the cake depends on the thor- oughness with which the eggs are beaten. NO. 15. STRIPED CAKE. Mrs. E. A. Stickney, 10'28 'South Hill street— Two cups white sugar, two-thirds cup butter, one cup sweet milk, three cups flour

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