Devil Cake

Ingredients

• one cup brown sugar
• two-thirds cup milk
• two-thirds cup chocolate
• half cup butter
• half a teaspoonful saleratus
• two well-beaten eggs
• one cup white sugar
• remaining whites for filling
• just enough water to moisten

Method

1. 1

   Melt brown sugar, milk, and chocolate over fire until cold.

2. 2

   Mix butter, brown sugar, milk, saleratus, and eggs.

3. 3

   Add chocolate mixture and bake.

4. 4

   For filling, dissolve sugar in water, cook until clear, then pour over beaten egg whites.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 78. The excerpt below is the record exactly as published.

DEVIL CAKE. L. V. Rupe, 1304 West Second street, Los Angeles— Take one cup brown sugar, two-thirds cup milk, two- thirds cup chocolate; put together over fire till melted; then put aside till cold. Then take half cup butter, one cup brown sugar, one-half cuip milk, and half a teaspoonful saleratus, two well-beaten eggs or the yolks of two and one whole egg (reserving the re- maining whites for filling.) Mix all thor- oughly, then add the chocolate mixture and stir briskly a few minutes, and bake in a loaf in a moderate oven three-quarters of an hour, or in layer tins and put together with the plain white filling, for which take one cup white sugar and dissolve in just enough water to moisten

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