Chocolate Nougat Cake

Ingredients

• 4 tablespoons butter
• 3 teaspoons baking powder
• 1 1/4 cups powdered sugar
• 1 egg, unbeaten
• 1 cup milk
• 2 cups flour
• 2 squares chocolate, melted
• 1/4 teaspoon vanilla
• 1/4 cup almonds, blanched and shredded

Method

1. 1

   Cream the butter and gradually add the powdered sugar until it is light and fluffy.

2. 2

   Add the egg and beat well then 2 cup of the milk alternately with the flour sifted with the baking powder.

3. 3

   Melt the chocolate over hot water and mix with the 5 tablespoons of sugar.

4. 4

   Add the rest of the milk and cook until smooth.

5. 5

   Cool a little and add it to the cake mixture.

6. 6

   Bake in two greased floured 8-inch layer cake pans about 20 minutes at 325 to 30 degrees.

7. 7

   Cake is done when it leaves the sides of the pan or springs back at the light touch of the finger.

8. 8

   Cover with cream frosting and sprinkle with almonds.

Nutrition per serving

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 27. The excerpt below is the record exactly as published.

Chocolate Nougat Cake (WITH CREAM FROSTING) 4 tablespoons butter 3, teaspoons baking powder 114 cups powdered sugar 5 tablespoons powdered sugar 1 egg, unbeaten 2 squares chocolate, melted 1 cup milk 14 teaspoon vanilla 2 cups flour 84 cup almonds, blanched and shredded Cream the butter and gradually add the powdered sugar until it is light and fluffy. Add the egg and beat well then 2 cup of the milk alternately with the flour sifted with the baking powder. Melt the chocolate over hot water and mix with the 5 tablespoons of sugar. Add the rest of the milk and cook until smooth. Cool a little and add it to the cake mixture. Bake in two greased floured 8-inch layer cake pans about 20 minutes at 325 to 30 degrees. Cake is done when it leaves the sides of the pan or springs back at the light touch of the finger. Cover with cream frosting and sprinkle with almonds. (M. CG.) Moravian Sugar Cake 1 cup mashed potatoes y cup milk 2 eggs, beaten lf teaspoon cinnamon 1 yeast cake 4 cup butter Y% cup lukewarm water 34 Cup sugar Add the eggs to the potato and the yeast which has been dissolved in the lukewarm water and the milk. Roll out 14 inch thick and let rise. Cream the butter and sugar, add the cinnamon and spread on the risen dough. Bake until light brown. Remove from oven and moisten the top with cream. (M. C.) [ 81 ] White Fruit Cake 114 cups butter 2 pounds blanched almonds 214 cups sugar 1 coconut, grated 1 cup milk 1 pound citron, slivered 4 cups flour 10 egg whites, beaten stiff 2 teaspoons baking powder Cream the butter and mix with the sugar until creamy and smooth. Add the milk alternately with the sifted dry ingredients which have had the fruit and nuts tossed with them. Sliver the nuts. Bake in a tube pan 314 hours at 250 to 275 degrees. (M. C.) Strawberry Ring Cake 124 cups flour 14 cup shortening 1 Cup sugar 1 teaspoon vanilla 3 teaspoons baking powder

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