Cocoanut Cream Cake

Ingredients

• one and one-half cupfuls of sugar
• one teacupful of rich, sour cream
• two eggs
• one teaspoonful of soda
• two cupfuls of flour

Method

1. 1

   Beat all ingredients well and bake in layers in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 171. The excerpt below is the record exactly as published.

COCOANUT CREAM CAKE. (Excellent with rich cream.) Take one and one-half cupfuls of sugar, one teacupful of rich, sour cream, two eggs (well beaten), any kind of flavoring and lastly add one teaspoonful of soda sifted in two cupfuls of floun Beat all well, bake in layers in moderately hot oven. Filling. — Take the heavy, sweet cream from one pan of milk and beat until stiff; add a little sugar and beat again; spread between the layers and on top. Over the sweetened cream sprinkle fresh grated cocoanut. To be eaten while fresh. Mrs. L. A. Hall. ICE CREAM CAKE. The yolk of one Qgg and the whites of three, one cupful of sugar, one and three-fourths cupfuls of flour, one-half cupful of sweet milk, one-half cupful of butter, one-half teaspoonful of soda and one teaspoonful of cream of tartar. Bake in loaf. Icing. — Beat the yolks of two eggs, to which add eight tablespoonfuls of powdered sugar, and flavor to taste. Mae Brown. MICHIGAN FRUIT CAKE (LAYER). One scant cupful of butter, two cupfuls of sugar, three cupfuls of flour (measured before sifting), two teaspoonfuls of Price's baking-powder, rounded up, but not heaping, one cupful of sweet milk or milk and water, the whites of six eggs, three teaspoonfuls of lemon extract; cream the butter carefully, adding sugar, a little at a time and mixing thoroughly. Add the milk gradually, then flour and well-beaten whites alternately, mixing thoroughly. For the filling make icing of the whites of two eggs and one cupful of sugar, using recipe for boiled icing. Put a portion of the icing in separate dish and stir into it one cup of raisins, cut fine, mixed with citron and a few currants and spread between the layers. Ice the outside with the rest of the icingo C= W. HAMiLTONt 338 CAKES. HUCKLEBERRY CAKE. Make a. sponge of one-half cupful of milk, one-half cupful of brown sugar, one tablespoonful of butter, two cupfuls of unsifted flour and a heaping teaspoonful of baking-powder; this quantity makes three cakes by dividing it into three parts. Lay each part upon a pie plate and flatten it well with the palm of the hand. You can't roll this, as it is too soft. Of course, the huckleberries have been picked nice and clean, so put on a deep layer of them first. Put sugar over the berries and pour a custard over them. This custard is made of one-half pint of milk, two eggs, one tablespoonful of sugar and a little vanilla to flavor it. Some use too much vanilla, which destroys the delicate taste which a flavoring extract should give. Annie R. White. BANANA CAKE. Cream one-third of a cupful of butter with one cupful of sugar, add two well-beaten eggs, one half cupful of milk and one and three-quarters cupfuls of flour. Bake in layers. When baked spread between the layers a little boiled icing and sliced bananas; to be eaten while fresh. Mrs. Eliza Locke. STRAWBERRY CAKE. Three eggs, one cupful of sugar, two cupfuls of flour

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