vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate White Cake
From The national course in home economics, 1917
Serves 3
Layer with white icing and chocolate icing. Recipe attributed to Maria Parloa.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 173. The excerpt below is the record exactly as published.
CHOCOLATE WHITE CAKE. Beat one-half cupful of butter to a cream and gradually beat into it one cupful of sugar. When this is light beat in one-half cupful of milk, a little at a time, and one teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth. Mix one-half teaspoonful of baking-powder with two scant cupfuls of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.