Americandessert
Devil Food Cake
From The Carbon County cook book, 1926
Recipe by MRS. CHARLES AVERILL.
Presented as published in 1926. 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 Carbon County cook book (1926), page 8. The excerpt below is the record exactly as published.
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
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