Chocolate Sandwich

Ingredients

• 2 Eggs
• Their weight (in shells) in Margarine
• Their weight (in shells) in Sugar
• Their weight (in shells) in McDougall’s Self-raising Flour
• Good pinch of Salt
• 3 ozs. Plain Chocolate
• 2 tablespoonfuls Milk

Method

1. 1

   Dissolve the chocolate in the milk over gentle heat and stir to a smooth cream.

2. 2

   Prepare by Method 2 (see page 4), adding the chocolate and essence after the last egg.

3. 3

   Bake in a lined 8-inch sandwich tin for 35 mins.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 9. The excerpt below is the record exactly as published.

5 ozs. Plain Chocolate. 3 Eggs. 1 tablespoonful Milk. #. Shred chocolate with a knife, melt in a basin standing in hot water. &, Prepare by Method 2 (see page 4). Add chocolate and milk after last egg has been added. Bake in a lined 7-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf 18 ; & 4 vw ee ee Pe ” SANDWICH CAKES 4 me, « c % CHOCOLATE SANDWICH a’ ember ele be yi ee! Depeche linge w eSigsani 5, a7 seer : 2 Eggs. Their weight (in shells) in Margarine, Sugar and McDougall’s Es Self-raising Flour. Good pinch of Salt. Vanilla Essence. 3 ozs. Plain | Chocolate. 2 tablespoonfuls Milk. _ Dissolve the chocolate in the milk over gentle heat and stir to a smooth cream. _ Prepare by Method 2 (see page 4), adding the chocolate and essence after f the last egg. Bake in a lined 8-inch sandwich tin for 35 mins. ~ Regulo Mark 5 380° Fahr. Middle shelf _ When cold, cut the sandwich in half and spread with Chocolate Mock _ Cream (see page 45). fale a ; - GOLDEN SANDWICH 5 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 ozs. Margarine. 3 ozs. Fine Sugar. 1 teaspoonful warmed Syrup. Vanilla Essence. 2 Eggs. 1 tablespoonful Milk. , pee by Method 2 (see page 4). Bake in a lined 7-inch sandwich tin for _ 35 mins. _ Regulo Mark 5 380° Fahr. Middle shelf pc x i ONE-EGG SANDWICH 6 ozs. McDougall’s Self-raising Flour. 1 oz. Semolina. Pinch of Salt. 21/2 ozs. Margarine. 4 ozs. Sugar. 1 Egg. 4 tablespoonfuls Milk. 2 table- spoonfuls Water. Prepare by Method 2 (see page 4), softening the margarine well before add- ing the sugar. Add the semolina with the flour. Bake in two lined 7-inch sandwich tins in a moderately hot oven for 30 mins. Regulo Mark 5 380° Fahr. Middle shelf When cold, sandwich together with Chocolate Mock Cream or Lemon _ Curd Cream (see pages 45 and 46). i or ORANGE SANDWICH 2 Eggs. Their weight (in shes) in Margarine, Sugar and McDougall’s Self-raising Flour. Good pinch of Salt. Grated rind of half an Orange. Small tablespoonful Orange Juice. Prepare by Method 2 (see page 4), adding the rind and juice after the last egg. Bake in a lined 8-inch sandwich tin for 30 mins. Regulo Mark 5 380° Fahr. Middle shelf Cut in half when cold and spread with Orange Curd or Orange and Honey _ Cream (see pages 44, 45) and ice with Orange Glacé Icing (see page 45). 19 \ q ‘SANDWICH CAKES” Ce re a ere. MER POAT CO SE eee eee FRESH FRUIT CREAM SANDWICH 4 ozs. McDougall’s Self-raising Flour. 1/s teaspoonful Salt. 3 ozs. Castor Sugar. 21/2 ozs. Margarine. 1 Egg. 2 tablespoonfuls Milk. Vanilla Essence. 14 pint Double Cream or Mock Cream (see page 44). Bananas, oranges, strawberries or raspberries. Prepare the cake mixture by Method 2 (see page 4). Bake in a lined 7- inch sandwich tin for 30 mins. Regulo Mark 5 380° Fahr. Middle shelf When the cake is cold, cut across horizontally, spread with half the cream. (If fresh cream is used, beat until thick and sweeten to taste.) Cover with some of the prepared fruit—sliced bananas, orange quarters, etc., and put the other portion of the sandwich over the fruit. Spread the remainder of the cream on the top and decorate with strawberries, orange quarters, etc. ~ “a RASPBERRY SANDWICH 7 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar- garine. 4 ozs. Sugar. 2 Eggs. 3 tablespoonfuls Milk. Flavouring if liked. Prepare by Method 2 (see page 4). Bake in two lined 7-inch sandwich tins for 25 mins. or bake in an 8-inch sandwich tin for 40 mins. Regulo Mark 5 380° Fahr. Middle shelf When cold, split each sandwich in half—-spread with jam, sandwich the layers together. Sprinkle the top with icing sugar. VICTORIA SANDWICH 2 Eggs. Their weight (in shells) in Margarine, Castor Sugar and McDou- gall’s Self-raising Flour respectively. 3 or 4 drops of Vanilla Essence or Grated Rind of 1/2 Lemon. Pinch of Salt. Prepare by Method 2 (see page 4). Bake in a lined 8-inch sandwich tin for 30 mins. or use two lined 7-inch tins and bake for 25 mins. Regulo Mark 5 380° Fahr. Middle shelf When cold, cut in half, spread with jam, sandwich together and dust the top with icing sugar. a | WALNUT SANDWICH 2 Eggs. Their weight (in shells) in Margar

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