Chocolate Layer Cake
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
As published
This recipe was extracted from The Edwardsville cook book (1906), page 38. The excerpt below is the record exactly as published.
CHOCOLATE LAYER CAKE. Mrs. M. P. Linn, St. Louis. 1V2 cups sugar. V2 cup butter. 4 eggs. 1/^ cup milk. 2 cups flour. 1-3 cake chocolate. 2 teaspoon baking powder Icing : — 2 cups sugar. 1 tablespoon butter. Y2 cup milk. 1-3 cake chocolate. FIG CAKE. Mrs. Cullens. 8 whites of eggs. 1 cup sweet milk. 2 cups granulated sugar. 3i^ cups flour. 2 teaspoon baking powder. Cream butter and sugar, add milk, then flour and baking powder, then fold in the whites of eggs after beating to a stiff froth. P>ake in 4 small layers. Fig Filling: — i cup figs, chopped and stewed in just a little water, add i cup tart jelly, cook until thick and spread on cake when both are cool, but not too cool. MARSHMALLOW CAKE. Mrs. E. F. Knollenberg. 1V2 cups sugar. 2-3 cup butter. 4 eggs (whites). 1 cup sweet milk. 2V2 cups flour. 2 teaspoons baking powder. Beat the whites of eggs stitr, flavor with vanilla and lemon. (3 layers). Filling: — 2 cups sugar. V2 cup water. Boil until it begins to candy; thin, then add lb. marshmal- lows ; whip until entirely dissolved, then pour into the whites of 2 eggs, beaten stiff ; then beat all together until cool. 126 THE EDWARDSVILLE COOK BOOK. MARSHMALLOW CAKE. . ' a Mrs. J. D. Manley, St. Louis. 1Y2 cups sugar. 3 cups flour. Y2 cup butter.
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