Chocolate Syrup Cake

Ingredients

• 1 stick margarine
• 1 pinch salt
• l cup sugar
• 1 tsp. vanilla
• 1 can chocolate syrup
• 4 eggs
• eup tlour
• l tsp. baking powder

Method

1. 1

   Cream margarine and sugar, add eggs, one at a time.

2. 2

   Sift flour, baking powder and salt together.

3. 3

   Add alternately with chocolate syrup and vanilla.

4. 4

   Bake at 325 degrees about 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 11. The excerpt below is the record exactly as published.

1 stick margarine 1 pinch salt l cup sugar l tsp. vanilla 1 can chocolate syrup 4 eggs eup tlour l tsp. baking powder Cream margarine and sugar, add eggs, one at a time. Sift flour, baking powder and salt together. Add alternately with chocolate syrup and vanilla. Bake at 325 degrees about 30 minutes. Icing: cup sugar 1/3 cup evaporated milk ] + cup chocolate morsels Bring butter, sugar and milk to a boil. Boil for 3 minutes. Turn off heat and add chocolate morsels. Pour over hot cake. Mrs. W. W. Ernst on CAKES RED VELVET CAKE 2 cups sugar 2 eggs l cup butter or margarine 2 + cups cake flour l tbsp. vinegar 1 tbsp. cocoa 15 tsp. soda + tsp. salt l tsp. vanilla 2oz. red cake color 1 cup buttermilk Cream sugar and butter, add eggs, beat well until fluffy. Make a paste of vinegar and cocoa; add to mixture. Sift flour, soda, salt alternately with milk. Add vanilla and coloring. Bake in three 9 inch pans greased and lined with wax paper. Bake at 350 degrees for 30 minutes. Mrs. Everett Duggins FROSTING FOR RED VELVET CAKE l cup coconut Il tsp. vanilla l cup sweet milk 2 tbsp. flour l cup butter or margarine l cup sugar 1 cup chopped nuts Cook milk and flour together until thick. Cool completely. Cream sugar and butter, beat with flour mixture. Add vanilla, nuts and coconut. Mix well. Mrs. Pat Chniel 58 CAKES BLACK 'N GOLD SWIRL CAKE 2sqs. unsweetened chocolate melted (2 oz. ) 3 tbsp. hot water 2 tbsp. sugar ¢ tsp. soda 3/4 cup vegetable shortening 2 cups sifted cake flour’ l 4 tsp. baking powder ltsp. salt 5 tsp. soda 1 2/3 cups sugar 1 cup buttermilk or sour milk l tsp. vanilla 3 eggs, unbeaten Mix first four ingredients until smooth. Cool. Stir shortening to soften. Add sifted dry ingred- ients, milk and vanilla. Beat 2 minutes at med- ium speed. Add eggs; beat 1 minute more. Add chocolate mixture to half of batter. Alternate large spoonfuls of batters in two greased and floured 9 inch layer pans. Marble witha spatula. Bake in moderate oven 350 degrees for 30 to 35 minutes. Frost with favorite chocolate frosting. Mrs. Margaret Harrison SILVER LAYER CAKE 2 cups sifted cake flour 1S tsp.,salt 2 cups granulated sugar 1 cup milk 3/4 cup emulsifier type 15 tsp. vanilla shortening 59 CAKES l tsp. almond flavoring (optional) 1/3 tsp. orange flavoring (optional ) 5 “ tsp. double acting baking powder 6 egg whites unbeaten + cup milk (have eggs, milk and shortening at room temp- erature. ) Heat oven to 350 degrees to 360 degrees. Line three 9 in. layer pans, 14. in. deep, on bottom with waxed paper; grease paper. Sift cake flour, sugar and salt into mixing bowl. Drop in short- ening. Pour in 1 cup milk and flavorings. Mix at medium speed approximately 2 minutes. Quickly stir in baking powder. Add unbeaten egg whites and + cup milk. Again beat at med- ium speed approximately 2 minutes. Scrape bowl and spoon often during beating. Pour into pans. Bake 30 minutes or until done. Cool on wire cake rack 10-15 minutes before removing from pan and removing paper. Filland frost with fresh coconut or other frostings. Double Boiler Frosting ( 7 Minute ) 3 egg whites, unbeaten + cup water 2 cups granulated sugar dash salt 3/16 tsp. cream of tartar 1 tsp. vanilla

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