Devil Food Cake No. 3
From The Gertrude Bobbitt Circle cook book, 1948
Icing: 3 cups sugar, 1 cup boiling water, 4 egg whites, pinch of cream of tartar. Dissolve sugar thoroughly in boiling water. Add cream of tartar and cook until it spins a thread 3 inches long. Pour very slowly onto stiffly beaten eggs and beat until thick. When cold, spread on cake.
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 19. The excerpt below is the record exactly as published.
DEVIL FOOD CAKE NO. 2 2 cups sugar Pinch of salt 1 cup butter 3 egg yolks and 1 whole eug 1 teaspoon baking powder 3 cups flour y2 teaspoon soda 1 cup buttermilk Measure all in mixing bowl and mix with electric mixer a tew minutes. Melt 4 squares baking chocolate in V2 cup water and add to mixture. Pour in three 9-inch cake pans and bake. — Caramel Icing — 2 cups brown sugar 1 cup white sugar 1 cup water Boil until mixture threads when dropping from spoon. Beat egg whites stiff, add ^/z fsP- baking powder and pour over egg whites. Beat until creamy. Mrs. Sara Edminston DEVILS FOOD CAKE NO. 3 1 cup butter 1 teaspoon soda 2 cups sugar Y-? cake melted chocolate 2 2/3 cups flour 1 teaspoon baking powder 5 eggs 1 teaspoon vanilla
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