Demon's Food Cake
From The Cook County cook book, 1912
Serves 4
Submitted by Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 372. The excerpt below is the record exactly as published.
DEMON'S FOOD CAKE.— 2 cups brown sugar, y^ cup but- ter, y2 cup grated chocolate, J^ cup hot water. Pour over ^ cup sour milk, 2 eggs, 3 cups flour, 1 teaspoon of soda, 1 teaspoon of baking powder. Bake in layers. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. DEVIL'S FOOD CAKE.— Boil together i^ cup each of grated chocolate, milk and brown sugar; when as thick as cream take from lire and set aside to cool. Cream together ^ cup of butter and a cup of brown sugar; add 2 beaten eggs, 7^ cup milk; flavor to taste. Beat hard and whip in the boiled mixture and 2 cups of flour, sifted twice with 2 teaspoons of baking powder. Bake in a loaf or layers and put together with boiled icing. — Mrs. Light- hart, 811 N. 19th Ave., Maywood, 111. VARIATION I.— 2 cups of sugar, 1^ cups of butter, 2 eggs, Yz cake of Baker's chocolate. Dissolve in J/2*cup of boiling water a little salt; 1 teaspoon of soda in ^ cup of sour milk, and add 3 cups of flour. Bake in layers. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111. ECONOMY CAKE.— 1 table'spoon butter, 1 scant cup sugar, 1 egg, \y2 cups flour, scant M cup sweet milk, 1 teaspoon baking powder. Cream the butter and sugar; add the ^%z^ well beaten; then add balance. Flavor with lemon, vanilla or cinnamon. Ex- tra good with % cup currants or raisins, or 1 cup chopped nut meats added. Bake in a loaf. — Mrs. Wm. P. Williams, 4463 Wood- lawn Ave., Chicago, 111. FARINA CAKE. — Beat 5 eggs separate; add ly^ cups sugar, 1^ cups farina, 1 teaspoon of baking powder. Spread with cream and bake in 2 layers. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. COOK COUNTY COOK BOOK 545 EGGLESS CAKE. — Cream together 1 cup brown sugar, 1 tablespoon butter, 1 cup buttermilk, 1 teaspoon vanilla, 1 teaspoon soda, 2 teaspoons cocoa, flour to mix a little stiffer than layer cake. — Mrs. C. A. Kramer, Argo, 111. FIG CAKE. — Rub together Yz cup sugar and Yz cup shorten- ing; add Yi cup sour milk, ^ teaspoon soda, a little salt, ^ cup oatmeal, mixed in flour; make into dough. Take half the dough, roll out and put on bottom of pan, then spread with figs or other fruit. Roll remainder of dough and put on top, and cook until done. — Mrs. D. A. Dawson, Hollywood, 111. FIVE MINUTE CAKE.— Mix together whites of 2 eggs, Y^ cup butter
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