Chocolate Layer Cake
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2256Calories
48 gProtein
473 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories2256 kcal
Protein48 g
Carbohydrates473 g
Fiber0 g
Sugars272 g
Total Fat21 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium3278 mg
Potassium858 mg
Calcium1061 mg
Iron17 mg
Magnesium112 mg
Phosphorus1595 mg
Zinc4.2 mg
Copper0.5 mg
Manganese2 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2 mg
Niacin (B3)17 mg
Folate448 mcg
Choline337 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 27. The excerpt below is the record exactly as published.
Chocolate Layer Cake. — 2 eggs, 2 cups powdered sugar, 1 cup milk, 2 cups flour, 2 scant teaspoons Royal Baking Powder, A tea¬ spoon salt, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Beat egg yolks till thick . Gradually add and beat in the sugar. Add vanilla and milk, whites whipped stiff, and flour. Bake in 3 layer-cake pans in hot oven. Put together with chocolate filling, No. 2 (see Cake Fillings). Chocolate Loaf Cake. — A cup butter, 1 A cups sugar, 2 cups flour, 2 teaspoons Royal Baking Powder, A teaspoon salt,
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