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Chocolate Layer Cake— No. 2
From The national course in home economics, 1917
Serves 10
For filling, mix one cupful of milk with one heaping teaspoonful of cornstarch, add yolks of three eggs, two teaspoonfuls of vanilla extract, and when warm, add butter the size of a hickory nut and one-half cupful of sugar. Stir in the beaten whites when cool.
Presented as published in 1917. 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
141Calories
4 gProtein
24 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories141 kcal
Protein3.8 g
Carbohydrates24 g
Fiber0.4 g
Sugars20 g
Total Fat3.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium130 mg
Potassium60 mg
Calcium69 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline75 mg
Caffeine2 mg
Water19 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 175. The excerpt below is the record exactly as published.
CHOCOLATE LAYER CAKE— No. 2. Grate one cake of unsweetened chocolate, add four tablespoonfuls of iiour, two teaspoonfuls of baking-powder, one cupful of sugar, five eggs beaten with the sugar
Cook this with the app: pantry check, scaling, and the assistant.