Chocolate Pound Cake

Ingredients

• 1 cup butter
• 1 cup Lowney's Premium Chocolate
• 1 cup sugar
• 5 egg yolks
• 5 egg whites
• 2 cups flour
• 1 cup brandy
• 1 cup citron cut in small pieces
• 1 teaspoon salt

Method

1. 1

   Cream butter; add sugar gradually, yolks of eggs beaten until thick and lemon-colored, flour, citron, salt.

2. 2

   Beat well; cut and fold in whites of eggs beaten until stiff.

3. 3

   Pour into buttered pans and bake one hour in a moderate oven.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 98. The excerpt below is the record exactly as published.

nces Lowney's Premium Chocolate 1^ cups sugar 5 tablespoons boiling water 2 cups flour I teaspoon salt 3 teaspoons baking powder | cup milk 4 eggs 1 teaspoon vanilla Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking powder and salt have been sifted, milk, and chocolate mixed with water. Beat well; add beaten whites, pour into buttered pans, and bake forty to fifty minutes in a moderate oven. This cake may be baked in small cakes by omitting one fourth cup flour. Chocolate Cake No. 2 4 ounces Lowney's Premium Choc- 2 cups flour olate 3 eggs 1^ cups sugar 2 teaspoons baking powder I cup butter I teaspoon salt i cup milk 3 tablespoons boiling water Melt chocolate, add boiling water, and cook over hot water until smooth. Cream butter; add sugar gradually; when of a creamy consistency, add chocolate mixture, yolks of eggs well beaten, flour in which salt and baking powder have been sifted, and milk. Beat well; cut and fold in well-beaten whites; add flavoring. Pour into buttered pans and bake in a moderate oven thirty or forty minutes. Frost with white or chocolate frosting. This mixture may be used for layer cakes by omitting one fourth cup flour and baking in layer cake pans. CAKE AND COOKIES; FROSTINGS AND FILLINGS 249 Chocolate Raisin Cake 1 cup butter 2 squares Lowney's Premium 1^ cups sugar Chocolate, grated f cup milk I teaspoon cimiamou 5 egg yolks 2 cups seeded raisins 1 teaspoon salt 3| cups flour 2 tablespoons sherry or brandy 3 teaspoons baking powder 5 egg whites Cream butter; add sugar gradually, grated chocolate, raisins, cinnamon, baking powder and salt sifted with flour, milk. Beat well; add flavoring and AA^ell-beaten whites of eggs. Bake in deep buttered pans, forty minutes. This amount will make two loaves. The wine or brandy may be omitted, in which case, use one cup of milk instead of three fourths cup. Chocolate Pound Cake 1 cup butter i cup Lowney's Premium Choco- 1 cup sugar late, grated 5 egg yolks 2 cups flour 5 egg whites i cup brandy 1 cup citron cut in small pieces

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