Devil Cake

Ingredients

• 1 cup sugar
• 14 cup chocolate
• 14 cup milk
• well beaten yolks of two eggs
• 1 cup sugar
• 14 cup butter
• 14 cup sweet milk
• 1 egg
• 14 teaspoon soda dissolved in a little milk
• 2 cups flour
• 1 cup brown sugar
• 1 cup white sugar
• two thirds cup water
• 1 tablespoon vinegar

Method

1. 1

   Let boil, then add the well beaten yolks of two eggs.

2. 2

   When dark part is cool mix together.

3. 3

   Icing: Boil until it strings from spoon, then add the beaten whites of 2 eggs, and 1 package of marshmallow.

4. 4

   Beat until cool.

As published

This recipe was extracted from The Carbon County cook book (1926), page 7. The excerpt below is the record exactly as published.

Devil Cake. 3 eggs, 2 cups sugar, 14 cup butter, 1 teaspoon soda, 114 cups sour milk, 4 cups of sifted flour, 2 squares of choco- late. Cream the yolks of the eggs and the butter and sugar, add sour milk and soda, and the flour that has been well sifted. Melt the chocolate, add it to the rest. Beat the whites of eggs stiff and add to the cake, stirring slowly. Icing——1!4 cups sugar, two-thirds cup milk, flavoring. Boil the sugar and milk until it strings. Beat until stiff and add flavoring. MRS. CHARLES LARSEN. Devils Food Cake. 14 cup butter, 114 cups sugar, 2 squares chocolate, 3 tablespoons cornstarch, 4 teaspoons baking powder, 214, cups flour, 4 eggs, 1 cup milk, 1 teaspoon vanilla. Cream but- ter, add gradually half the sugar. Beat yolks of eggs until thick and lemon colored, add rest of sugar and combine mixtures. Now add milk and flour sifted with all dry ingredients, alternately. MRS. VIDA B. THOMAS. Devil Food Cake. 2 cups flour, 2 level teaspoons baking pow- der, 2 level teaspoons cinnamon, 14 nutmeg grated, 134, cups gran- ulated sugar, scant 34, cup butter, 2 eggs, 1 cup warm mashed po- tatoes, 2 squares Baker’s chocolate grated, 14 cup sweet milk, cup nut meats. Cream butter and sugar. Add yolks well beaten then mashed potatoes, chocolate and nuts. Stir well. Add alternately milk and dry ingredients sifted. Fold in whites last. Bake in mod- erate oven. ; MRS. ORSON LARSEN. MRS. CLEVELAND. Devil Food Cake. 1 cup granulated sugar, 1 cup powdered sugar, 1 cup butter, 1 cup sour milk, 1 teaspoon soda dissolved in hot water, 5 eggs, 14, pound Baker’s chocolate melted, flour to make rather thin batter. MRS. CHARLES AVERILL. Caramel Icing. 2 heaping cups brown sugar, 1 tablespoon butter, 1 cup sour cream. Boil until thick and add 1 teaspoon van- illa and beat until creamy. This icing is especially good for — s Hood Cake. CRYSTAL B. GUYMON. Apple Sauce Cake. 1 cup warm apple sauce, stir into it 1 scant teaspoon soda, 1 cup sugar, 14 cup butter, 14 cup seeded raisins or nuts, 114 cups flour (or perhaps a little more), 1 heaping teaspoon baking powder, 1 level teaspoon each of cinnamon, nut- meg and allspice. Bes all pOROUBHy and bake slowly. | 14 | BP 7 MRS. FRED THOMAS. 14 CARBON COUNTY COOK BOOK ~—«|’ Dark Fruit Cake. Seven-eighths cup butter, 134, cups dark brown sugar, 6 eggs, 1 pound raisins seeded and chopped, 1 pound currants, 14, cup citron sliced, 14 cup sour milk, 14 nutmeg grated, 1 teaspoon each cinnamon, cloves and mace, 414 cups flour, 1 cup chopped walnuts, 1 teaspoon soda, 14 cup molasses. Cream butter and add sugar gradually and cream well. Add yolks of eggs, mo- lasses and milk. Sift soda ard spices with flour, add flour and beaten whites alternately, then add fruit mixed with two table- spoons of flour. Line two loaf tins with well buttered paper. Bake in moderate oven two hours. MRS. CLOWARD. Dough Cake. 3 cups dough, 3 eggs, 34, cup lard, 1 cup wainuts, 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 14 teaspoon cloves. Mix fifteen minutes. Put teaspoon soda in hot water, mix and bake. . MRS. A. W. BRCH. MRS. J. H. REDD. Economy Angel Food. 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 1 cup boiling water, beaten whites of two eggs, flavoring. Sift sugar, flour and baking powder together four times, add boiling water, flavoring, and lastly the well beaten whites of eggs. Bake in angel food pan. MRS. L. E. WHITMORE. Devil Cake. Dark Part—!, cup sugar, 14 cup chocolate, 14 cup milk. Let boil, then add the well beaten yolks of two eggs. Light part—!,4 cup sugar, 14 cup butter, 14 cup sweet milk, 1 egg, 14 teaspoon soda dissolved in a little milk, 2 cups flour. When dark part is cool mix together. Icing—1 cup brown sugar, 1 cup white sugar, two thirds cup water, 1 tablespoon vinegar

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