Chocolate Loaf Cake

Ingredients

• 1 Cupful Snowdrift
• 3 Eggs
• 2 Ounces Chocolate
• 1 Teaspoonful Vanilla
• 2 Cupfuls Sugar
• 1 Cupful Milk
• 2 ^ Cupfuls Flour
• 4 Teaspoonfuls Baking Powder

Method

1. 1

   Put the chocolate into a double boiler with the milk; stir over the fire until the chocolate is dissolved and then stand aside to cool.

2. 2

   Beat the Snowdrift until creamy, adding gradually the sugar and then the yolks of the eggs; beat thoroughly.

3. 3

   Sift the baking powder and the flour, add it alternately with the chocolate mixture; beat it until smooth, add the vanilla and fold in the well beaten whites.

4. 4

   Bake in a moderate oven three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 14. The excerpt below is the record exactly as published.

CHOCOLATE LOAF CAKE YL Cupful Snowdrift Put the chocolate into a double boiler 3 Eggs with the milk; stir over the fire until the 2 Ounces Chocolate chocolate is dissolved and then stand 1 Teaspoonful Vanilla aside to cool. Beat the Snowdrift until 2 Cupfuls Sugar creamy, adding gradually the sugar and 1 Cupful Milk then the yolks of the eggs; beat thor- 2 ^ Cupfuls Flour oughly. Sift the baking powder and the 4 Teaspoonfuls Baking flour, add it alternately with the chocolate Powder mixture; beat it until smooth, add the vanilla and fold in the well beaten whites. Bake in a moderate oven three-quarters of an hour. SNOWDRIFT CAKE ^ Cupful Snowdrift Beat the Snowdrift to a cream and add 1 Cupful Water the sugar. Add alternately the water Whites of 5 Eggs and the flour sifted with the baking powder. ^ Cupfuls Sugar When smooth, add the flavoring and fold Cupfuls Flour in the well beaten whites of the eggs. 4 Teaspoonfuls Baking Bake in a loaf cake pan in a moderate Powder oven three-quarters of an hour. When 1 Teaspoonful Bitter done and cool, ice with soft icing, and Almond Extract garnish the top with halves of English walnuts or pecan nuts. This may be baked in three layers and put together with soft or chocolate icing. Put SNOWDRIFT in the doughnuts, 34 SPICE CAKE £ Cupful Snowdrift 1 Cupful Brown Sugar y% Cupful Molasses 1 Teaspoonful Soda 2 Cupfuls Raisins 1 Cupful Sour Milk 3 Cupfuls Flour 1 Tablespoonful Cinnamon 1 Saltspoonful Cloves Nutmeg, Grated Dissolve the soda in a tablespoonful of warm water, add it to the sour milk and add this to the molasses. Beat the Snow- drift and sugar together, add the molasses mixture and then the flour; beat until smooth and stir in the flavorings. Bake in a square bread pan in a moderate oven one hour. MORAVIAN SUGAR CAKE ^£ Pound Brown Sugar 2 Eggs 4 Tablespoonf uls Snowdrift 2 Tablespoonfuls Pow- dered Cinnamon 1 Pint Milk 1 Compressed Yeast Cake 3 Pints Flour 1 Teaspoonful Salt Scald the milk, add the Snowdrift, and when lukewarm add the yeast cake moist- ened and the salt. Make a well in the center of the flour and pour into it the milk; stir in enough of the flour to make a thin batter; do not beat; cover and stand in a warm place two and a half hours. Stir in the flour, salt, beaten eggs, half of the cinnamon and hah* of the sugar. Stir in all the flour and beat and work with the spatula until thoroughly mixed; pour into a large shallow baking pan that has been greased with Snowdrift. Cover and stand in a warm place one hour until very, very light. Mix the remaining cinnamon and sugar; when the cake is light, sprinkle it over the top and bake in a moderate oven one hour. HICKORY NUT CAKE 4 Tablespoonfuls Snowdrift Beat the Snowdrift and sugar to a cream. Whites of 4 Eggs Cupful Water 2 Cupfuls Flour ^ Cupfuls Sugar 1 Cupful Hickory Nut Kernels 2 Teaspoonf uls Baking Powder Sift the flour and baking powder, and add them alternately with the water; when smooth, fold in the well beaten whites of the eggs. Stir in gradually the nuts, pour into a square or round loaf cake pan that has been lined with greased paper and bake in a moderate oven three quarters of an hour. When done and cool, ice the cake with soft icing and garnish the top with finely chopped hickory nuts. and the doughnuts in SNOWDRIFT 35 RIBBON CAKE Z Cupful Snowdrift 4 Eggs 1 Cupful Currants 3 Cupfuls Flour 4 Cupfuls Chopped Citron 2 Cupfuls Sugar 4 Teaspoonfuls Baking Powder 1 Cupful Milk 1 Tablespoonful Cinnamon 1 Teaspoonful Vanilla Beat the Snowdrift to a cream, add grad- ually tke sugar, then add the yolks of the eggs and beat until light. Add alternately the milk and flour and baking powder sifted together; add the vanilla and fold in the well beaten whites of the eggs. Take out one-third of the mixture and add to it the cinnamom, currants and chopped citron. Grease three shallow baking pans or sheets; put the fruit mix- ture into one and the remaining two- thirds into the other two. Bake in a moderate oven a hah* hour. When done, turn the cakes from the pans. Spread one light cake with a layer of soft icing, then on top place the dark cake, spread it with icing and on top of this the re- maining light cake. Cover the whole with a piece of manila paper, put a pan on top and on this a two-pound weight. Let them stand at least one hour, then remove the pan and weight and cut the cake into diamond shaped pieces. PLAIN FRUIT CAKE 1 Cupful Snowdrift

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