Coccanut-Chocolate Cake

Ingredients

• Two cups of sugar
• 1 cups of butter
• 1 cup of milk
• 5 eggs
• 3 cups of flour
• 1 teaspoon of powder
• 1 teaspoon of Sauer's vanilla

Method

1. 1

   Bake in 4 layers and spread icing between them.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 30. The excerpt below is the record exactly as published.

i teaspoon of Sauer's vanilla. Bake in layers and ice with cocoanut icing. Cocoanut Icing. — Boil i cup of white sugar and ^ of a cup of water, with ^ teaspoon of vinegar in it, until it ropes. Beat it in the well-beaten white of i egg. Season with Sauer's vanilla and add % pound of grated cocoanut. Coccanut-Chocolate Cake. Two cups of sugar, i cups of butter, i cup of milk, 5 eggs, 3 cups of flour, I teaspoon of powder, i teaspoon of Sauer's vanilla. Bake in 4 layers and spread the following between them: Icing. — Beat whites of 3 eggs until light, add i pound of pulverized sugar and i grated cocoanut. Melt ^ of a pound of Baker's chocolate, and beat rapidly in the icing. Spread at once between the cakes, as it hardens very quickly. Chocolate Cake. One egg, beaten together; add ^ cup of milk, i cup of sugar, ^ cake of grated chocolate. Cook until it becomes hot through, and set aside to cool. Make a batter of 3 eggs ; beat yelks light, and add i cup of sugar, ^2 cup of milk, ^ cup of butter; to the beaten whites add 2 cups of flour, 2 teaspoons of powder

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