Chocolate Layer Cake

Ingredients

• % cup butter
• 1% cups sugar
• 2 cups flour
• % cup milk
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 3 tablespoons melted cho- colate

Method

1. 1

   Mix all ingredients and bake in layers.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 72. The excerpt below is the record exactly as published.

CHOCOLATE LAYER CAKE— Louise Meissner. % cup butter, 1% cups sugar, 2 cups flour, % cup milk, 3 eggs. CAKES, COOKIES, DOUGHNUTS, ETC. 159 teaspoon vanilla, 1 teaspoon baking powder, 3 tablespoons melted cho- colate and bake in layers. Filling. ^ cup milk, 2 cups sugar, 3 ^tablespoons chocolate, 1 tea- spoon vanilla, 1 tablespoon butter. Boil these until a thread forms forms from the spoon. Beat in % cup chopped walnuts and 1 table- spoon more butter and cook to a cream. CHOCOLATE FILLING— Mrs. Wm. L. Jones, Cloverdale. Boil 1% cups brown sugar with % cup rich cream until it strings from a spoon. Add 3 tablespoons grated chocolate, a small piece of butter. Remove from stove, cool a few minutes, add Iteaspoon vanilla and pour over cake. COLONIAL CAKE— Mrs. C. C. Olmsted. 1 cup sugar, % cup butter, 1 cup milk, 2 eggs, 2 cups flour and % cup of chocolate mixed dry, 1 teaspoon of baking powder, pinch of soda. Bake in two layers. Frosting for same. % cup of milk, 1 cup sugar, a small piece of but- ter, stir well, then cook without stirring until it strings, remove from fire and add vanilla. Stir until it creams before spreading on cake. CAKE FILLING- Mrs. Chas. Shaw, Cloverdale. ' One cup cream, 1% cups sugar. Boil together until it drops from spoon. Take off stove and beat until creamy. Spread on cake very thick and when cold pour on a thin layer of melted Baker's chocolate. FUDGE CAKE — Mrs. M. Soosar, Mexico. 1 cup sugar, % cup butter, 3 eggs, 1 cup milk, 2% cups flour, 1 heap- ing teaspoon baking powder, % cup chocolate, % cup English walnuts (broken coarse). Cream butter and sugar, add milk and baking pow- der, then stir flour in lightly. Place chocolate in a cup and set in dish of hot water until it melts, then add to cake, also nuts and lastly the eggs beaten separately. Frosting — 1% tablespoons butter, % cup unsweetened cocoa, l'/4 cups confectioner's sugar, pinch of salt, % cup milk, % teaspoon va- nilla. Melt butter, add cocoa, sugar, salt and milk. Boil about 8 min., remove from fire and beat until creamy, add vanilla and pour over cake to the depth of % inch. DEVIL'S FLOOD CAKE, WITH MARSHMALLOW FILLING— Mrs. A. A. Smith. 1st part — 1 cup brown sugar, 1/2 cup butter, yolks of 3 eggs, % cup of milk. 2nd part — 1 cup brown sugar, 1 cup chocolate, % cup milk. Place on stove to melt (do not boil), when cooi add to first part. Mix with 2% cups flour and 1 teaspoon of soda. Bake in four layers. By the addi- tion of 2 cups currants, 2 cups chopped raisins, 1 cup cut citron, 2 160 CAKES, COOKIES. DOUGHNUTS, ETC. heaping teaspoons cinnamon, 1 of cloves, y^ nutmeg, you have a go( plain fruit cake. Bake in a loaf in moderate oven. Marshmallow Filling — Malta a boiled frosting of 2 cups white sug£ % cup water and hoil till it hairs from the fork, pour into the beat* whites of 2 eggs. Beat till nearly cool then add % teaspoon of tartar acid and 1 teaspoon of baking powder, continue beating till thorough cold. Add any flavor preferred. Spread thickly between layers. Marguerites — Use above recipe for boiled frosting adding a cup chopped walnuts. Spread between dainty chips making a sandwich be served with tea. MARSHMALLOW CAKE — Mrs. Anna McMahon, S. F. 1 cup butter, 2 cups sugar, 1 cup milk, yolks of 4 eggs, whites of eggs, 1 teaspoon vanilla

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