Cocoa Cake

Ingredients

• One-half cupful of butter
• one cupful of sugar
• three eggs
• one teaspoonful of vanilla
• three-fourths of a cupful of milk
• six tablespoonfuls of cocoa
• two teaspoonfuls of baking-powder
• one and one-half to two cupfuls of sifted pastry flour

Method

1. 1

   Cream butter until soft, stir in sugar gradually, then beaten yolks and vanilla.

2. 2

   Sift baking powder and cocoa with half the flour and stir into the mixture.

3. 3

   Alternate milk and remaining flour, beat vigorously, then fold in beaten egg whites.

4. 4

   Bake in a loaf for thirty-five or forty minutes.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 164. The excerpt below is the record exactly as published.

one teaspoonful of vanilla, one cupful of water, three cupfuls of flour, three teaspoonfuls of baking-powder. Melt two ounces of Baker's chocolate in one tablespoonful of Ko-nut and add to one-third of above mixture. When filling the pan alternate the dark and light dough. Myrtie E. Robinson. SUNSHINE CAKE. Use whites of ten eggs, yolks of six, one teaspoonful of cream of tar- tar, one and one-half cupfuls of sifted pulverized sugar, one cupful of flour, the grated peel of one orange. Beat whites till stiff, then cream in one-half of the sugar; beat the yolks very light, add flavoring and balance of sugar; put yolks and whites together and add flour and cream of tar- tar; mix quickly. Put in angel-cake pan. Bake about one hour in a slow oven. Hilda Vanquist. VELVET SPONQE CAKE. Sift five times one-third of a cupful of flour, also sift five times one half cupful of granulated sugar. Whip the whites of four eggs to stiff froth, add when partially beaten one-fourth of a teaspoonful of cream of tartar. Beat in the sugar, then the yolks of three eggs and lastly the flour, stirring very lightly after adding the flour. Fla\or with vanilla. Bake in an un buttered pan forty -five minutes. Gretta Tibbitts. 228 CAKES. IDEAL SPONGE CAKE. Two cupfuls of sugar, two cupfuls of flour, four eggs, one heaping tea- spoonful of baking-powder, three-quarters of a cupful of hot water, grated rind of lemon. Stir together until creamy the sugar and the yolks of the eggs; add the flour and baking-powder which have previously been sifted together four times; then add the hot water; stir well until smooth and velvet-like; next add the whites of the eggs beaten stiff; flavor with lemon. The batter may seem too thin, but will be all right; L. B. M. CORN-STARCH CAKE. One-half cupful of starch, one-half cupful of flour, one-half cupful of flne granulated sugar, one-third cupful of butter, one teaspoonful of bak- ing-powder and two small eggs. Beat the butter to a cream, add to it the sugar, then the eggs, and mix all well together. Stir in the flour, corn- starch and baking-powder previously sifted together. Beat for five min- utes and bake immediately in a moderate oven. When done remove from the pan and stand the cake on its side to prevent its getting heavy. B. I. T. OLD-FASHIONED SEED CAKE. Two cupfuls of flour, one-half cupful of sugar, one-half cupful of but- ter or clarified drippings, one teaspoonful of baking-powder, one Qgg, about two-thirds of a cupful of milk, one teaspoonful of caraway seeds and a pinch of salt. Stir together the flour, salt and baking-powder, rub in the butter lightly, and add the sugar and seeds. Beat the egg light and add it with the milk. Bake one hour in a steady oven. Mrs. T. J. G. LEMON CAKE. Two scant cupfuls of sugar, one-half of a cupful of butter, three eggs, two and one-half cupfuls of flour, one cupful of milk, two rounding tea- spoonfuls of baking-powder, grated rind of one lemon and one-half tea- spoonful of salt. Beat the butter with half the sugar, then add gradually the remainder of sugar, with the well-beaten eggs; next put in the grated lemon rind, being careful not to use any of the white pith. Lastly stir in the flour with which the baking-powder and salt have been sifted, alter- nately with the milk. Bake about forty minutes in a moderate oven and cover with lemon frosting. W. T. M. ORANGE CAKE. Two eggs, one cupful of sugar, one tablespoonful of melted butter, one-half cupful of milk, one and one-half cupfuls of flour, two level tea- CAKES. 220 spoonfuls of baking-powder and the grated rind and strained juice of one orange. Beat the eggs and sugar together, add the melted butter, then the milk and lastly the flour and baking-powder sifted together. Stir in the orange rind and juice just before putting into the pan. Bake about thirty-five minutes in a moderate oven. L. E. P. CHEAP SPONQE CAKE. Two eggs, one cupful of sugar, one-half cupful of hot water, one cup- ful of flour, one and one-half teaspoonfuls of baking-powder, one pinch of salt and the grated rind of one-half of a lemon. Beat the yolks of the eggs with half the sugar, then add the water, the remaining sugar, the lemon rind and the flour sifted with baking-powder and salt. Lastly fold in the whites of the eggs beaten to a stiff froth and bake twenty-five min- utes in a buttered and floured shallow pan. H. F. L. HOT WATER SPONQE CAKE. Four eggs beaten to a foam, two scant cupfuls of sugar, two cupfuls of sifted flour, two teaspoonfuls of baking-powder, two-thirds cupful of boil- ing water. Flavor to taste. Gracia Rulo. COCOA CAKE. (All measurements should be jevel.) One-half cupful of butter, one cupful of sugar, three eggs, one tea- spoonful of vanilla, three-fourths of a cupful of milk, six tablespoonfuls of cocoa, two teaspoonfuls of baking-powder and one and one-half to two cupfuls of sifted pastry flour

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