Chocolate Nut Cake (Never Fail)

Ingredients

• 1/2 cup butter
• 4 tsp. baking powder
• 2 cups sugar
• 2 squares chocolate
• 1 cup milk
• 1 cup chopped nuts
• 2 cups flour
• 1/2 tsp. salt
• 4 egg yolks
• 1/2 tsp. vanilla

Method

1. 1

   Cream butter, add one cup of sugar gradually.

2. 2

   Beat yolks of eggs, add to them second cup of sugar then combine the two mixtures.

3. 3

   Melt chocolate in double boiler, add to first mixture.

4. 4

   Mix and sift flour, baking powder and salt, add alternately with milk, add nuts and extracts, cut and fold in beaten whites.

5. 5

   Bake thirty five minutes in moderate oven.

6. 6

   This makes two layers either round or square tins.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 41. The excerpt below is the record exactly as published.

Chocolate Nut Cake (Never Fail) l/2 cup butter 4 tsp. baking powder 2 cups sugar 2 squares chocolate 1 cup milk 1 cup chopped nuts 2 cups flour yi tsp. salt 4 egg yolks ]/2 tsp. vanilla Cream butter, add one cup of sugar gradually. Beat yolks of eggs, add to them second cup of sugar then combine the two mixtures. Melt chocolate in double boiler, add to first mixture. Mix and sift flour, baking powder and salt, add alternately with milk, add nuts and extracts, cut and fold in beaten whites. Bake thirty five minutes in moderate oven. This makes two layers either round or square tins. —Mrs. J. M. McCott. Easy Sponge Cake Three eggs One cup hot milk Two cups sugar Two cups flour Two teaspoonfuls baking Lump butter powder Mix in order given and bake slowly. — Mrs. Byron Gilchrist. Perfect Sponge Cake 5 eggs 1 level teaspoon ful cream 1 cup sifted sugar of tartar 34 teaspoon salt 1 teaspoon lemon extract 1 cup sifted flour Beat whites and yolks separately and put l/2 cup sugar over whites and whip. Sift flour twice, then measure, add flour and cream of tartar and bake 45 minutes in a very slow oven. — Mrs. Cornelius Butler. Delicious Icing Melt one-third of a quarter pound block of butter and al- low to become very brown, taking care not to allow it to burn. Add one tablespoon of sweet cream, one teaspoon of vanilla and powdered sugar to the required consistancy, about one and one-half cup. This makes a generous amount. — Mrs. Harvey H. Hile. —100— Thursday Club Delicacies Caki Mock Sponge Cake 2 eggs 1 cup boiling water 1 cup sugar % tsp. salt 1 cup pastry flour 1 tsp. vanilla 2 tsp. baking powder Beat eggs until very light with a dover beater. Beat in sugar and salt. Sift flour before measuring. Mix thoroughly. Be sure to scrape mixture from mixing spoon and mix with whole. Stir in boiling water and beat smooth. Add vanilla and pour into deep cake pan. Bake 40 minutes in a moder- ate oven. — Mrs. George Edivards. Spice Cake 2 eggs (white of 1) 1 tsp. allspice 2 cups brown sugar 2 tsp. cinnamon 1 cup milk Yz tsp. cloves Y-2. cup butter x/2 tsp. nutmeg 2Y-2. cups flour 1 cup nuts 2 tsp. baking powder 1 cup raisins Cream butter and sugar ; add milk, eggs, flour and bak- ing powder — then stir in spices and bake in moderate oven. — Mrs. Willard Hagc, Jr. Pineapple Butterscotch Cake Y* cup chopped walnuts 4 tbsp. butter 4 slices of canned pine- l1/^ cups brown sugar apple 1 tbsp. lemon juice Allow these ingredients to simmer 10 minutes in frying pan. Cake Batter Two-thirds cup of sugar 3 tsp. baking powder 3 tbsp. shortening ]/2 tsp. salt

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