Dark and White Layer Cake
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 3. The excerpt below is the record exactly as published.
DARK AND WHITE LAYER CAKE. One cup butter, two cups sugar, four cups flour, three eggs, three tea.sp(K)us baking powder, one cup water. Take half the batter grate in chocolate, when baked, place alternate dark and white layers, cover with frosting, Mary Ream. DARK LAYER CAKE NO. 1. One cup mola.sses, one-half cup sugar, one half cup lard or butter, one-half cup buttermilk, yolks of three eggs, one tea¬ spoon soda, one cup seeded raisins, spices to taste, add flour but do not make too stiff. Mrs. Heimbacch, Mishler, O. WHIPPED CREAM CAKE. Four eggs, one cup sugar, one cup flour, one teaspoon baking powder, bake in three layers. Whip one pint of sweet cream, sweeten and flavor to taste, spread between layers and on top. ICE CREAM CAKE. WHITE PART. Two cups sugar and one half cup milk, one-half cup butter, whites of eight eggs, three cups flour, three teaspoons baking powder
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