Chocolate Loaf Cake

Ingredients

• One large cup of sugar
• one-half cup of butter
• two eggs
• half a cup of sour milk
• one teaspoonful of soda dissolved in a little hot water
• one-third of a cake of chocolate melted
• two cups of flour
• Add vanilla to taste

Method

1. 1

   Mix all ingredients together and bake.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 187. The excerpt below is the record exactly as published.

two eggs, juice of one lemon. Beat the eggs for two minutes until stiff and by degrees add the sif ted sugar, stirring ali the time with a wire o??-beater. When ali the sugar is used, beat well for five min- utes with a Dover egg beater, so the icing will be thoroughly smooth. Put a fancy tube in a pastry bag and fili the bag with the ioing. Make a paper funnel with a very small opening and fili also with icing. With the paper funnel trace any design you desire on the cake, commencing at the extreme edge. Lea ve space in the centre for the initials or date. FoUow up the paper funnel with the pastry bag and with this fili out the design. You must work rapidly, so the tracing of icing will not harden before the decoration is filled in. Color the remainder of the icing pink and put on the initials or date. Have some pink and white candied rose leaves, dip them in sugar syrup to make them stick, and put them round the lower edge of your cake. Before you begin to decorate the cake, place it on a round board, a little larger than the cake, and cov- ered with a fancy edged paper. How to write the Initials on Birthday Oake Reserve about one-quarter of your icing, stir in a drop of oochineal to color it pink. Make a three-comered paper funnel, r ^^^^^.... CAKE8, FILLINGS, AND ICING8 841 put in the ioing, fasten tightly. Take it in your band as you woold a pen, and press with your thumb as you make the letters. The size of the mark depends upon the size of the opening in the paper funnel. Blaok Oake for WeddixurB (An old colonial reoeipt) Take one pound of butter, one pound of flonr, one pound of sugar, one pound of citron, seven pounds of rai8ins,.ten eggs, four nutmegs, four teaspoonfuls of cinnamon, four teaspoonfuls of cloves, two wine-glasses of wine, and two wine-glasses of brandy. Stir the butter and sugar to a cream, add the eggs, the whites and yolks of which bave been beaten separately, then the brandy, wine, citron, and lastly the raisins. The f ruit should be rubbed in the flour before adding. Dissolve half a téaspoonful of soda in a part of the wine. Put the spices in the brandy over night. Bake four hours. Black Fruit Oake Cream three-fourths of a pound of butter with one pound of brown sugar and add ten eggs, the yolks and whites of which bave been beaten separately. Afterward put in one cup of molasses, a grated nutmeg, a teaspoonful of cinnamon, half a teaspoon of cloves, half a teaspoon of allspice, and a wine-glass of brandy, and mix thoroughly. Then add one pound of flour, and the last thing two pounds of currants, two pounds of raisins, half a pound of citron. The raisios must be chopped and flour rubbed through the currants. Bake in a moderate oven two and a half or three hours. Bride'8 Oake To one-half pound of butter, creamed, add one pound of sugar, one pound of flour, and the whites of sixteen eggs beaten stifF. In baking, take care not to jar the oven. 842 MR8. SSELT'S COOK BOOK Bread Oake Two Clips of dough that has risen, two cups of white sogar, one oup of butter creamed with the sugar, three eggs, one even teaspoonful of baking soda, two tablespoonfuls of milk or cream, half a pound of currants, one teaspoonful of nutmeg, and one teaspoonful of cloves. Beat the yolks very light, then add the creamed butter, sugar, spices, milk, soda, and dough, then the beaten whites of the eggs, and lastly the fruit. Beat hard for five minutes, then put in two buttered pans and let it rise for twenty minutes. Bake half an hour or more. Oinnamon Sticks with Icing Four ounces of almond paste, the white of one egg« four ounces of powdered sugar, one teaspoonful of ground oinna- mon. Mix ali together, place on a floured board, and roU very thin. Cut the paste into long strips, about three fingers Wide and two inches long. Make an icing as f oUows : — for Oinnamon Sticke Mix the whites of two eggs with half a poimd of powdered sugar, add half a teaspoonfiQ of ground cinnamon and a few drops of lemon juice. Stir five minutes, then cover the strips of paste. Lay them on buttered tins and bake in moderate oven. Ohooolate Loaf Oake One large cup of sugar, one-half cup of butter, two eggs, half a cup of sour milk, one teaspoonful of soda dissolved in a little hot water, one-third of a cake of chocolate melted, and two cups of fiour. Add yanilla to taste

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