Devil's Cake

Ingredients

• One cup brown sugar
• 1/2 cup butter
• 1/2 coffee cup sour milk
• 2 cups of flour
• 2 eggs
• 1 teaspoonful soda sifted in flour
• Cook 1/2 cup chocolate
• 1/2 cup sweet milk
• 1 cup brown sugar
• stir in the yolk of 1 egg

Method

1. 1

   Beat sugar, butter and eggs together.

2. 2

   Add this to batter; if not stiff enough use a little more flour.

3. 3

   Bake in mold or layers.

4. 4

   Ice with white icing or chocolate.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 151. The excerpt below is the record exactly as published.

2 cups of flour, 1 cup of granulated sugar, 2 teaspoons of baking powder. Bake in 2 layers in jelly tins. KENTUCKY RECEIPT BOOK. 249 Lady Fingers. One-half ponjid of granulated sugar, 6 eggs, ^ teaspoon o* lemon extract, % pound of flour. Beat whites stiff; add to sugar and yelks ; then flour. Stir with an egg-beater ; cut and sprinkle with powdered sugar and bake in moderate oven. Strawberry Shortcake. Three eggs, 1 cup of sugar, 2 cups of flour, 1 tablespoon of but- ter, 1 even teaspoon of baking powder, % cup sweet milk. Beat but- ter and sugar together, then add eggs, well beaten. Sift baking pow- der into flour, then add the eggs and sugar. Add more milk if neces« sary. Bake in round pans. When cool cover top of each cake with whole strawberries and spread on them well-beaten cream that has been sweetened. Fill up all spaces with cream. Place the cakes on top of one another. The cream used must be very thick. Soft Ginger Bread. Break 3 eggs, whites and yolks, into a pan, add 2 cups of brown sugar and beat light, add 1 cup of common molasses, 1 cup sour cream, 1 cup melted butter, 4 cups of sifted flour, 1 tablespoon of ginger, cloves and allspice to taste, 1 teaspoon of soda in the but- termilk and beat in the last thing. Bride's Cake. W,hites of 14 eggs, 1 pound of sugar, 1 pound of flour, % pounCl of butter. Eggs and sugar well beaten together and mix in the but- ter, well creamed, flour and whites alternately; flavor to taste. Strawberry Shortcake. Not quite % pint of flour, 1 dessertspoon lard, 1 teacup ice water, % teaspoon baking powder, a litle salt. Mix in a bowl and put through the kneader, bake in pie pans. When done split the pie in half and cover with melted butter and 1 quart of berries thai; have been chopped and sweetened. Rolled Wafers. One-fourth cup of butter, % cup of powdered sugar, ^ cup of sweet milk, % of a cup of flour, % teaspoon of vanilla. Cream but- ter, add sugar gradually and milk very slowly, then flour and flavor- ing. Spread thinly with a broad blade knife on a buttered invertefl pan. Mark in 3-inch squares and bake in slow oven a delicate brown. Place pan on back of range, cut squares apart with a sharp knife. Roll while warm in tubular or cornucopia shape. If cake gets too brittle to roll set in oven to soften. If rolled in tubular shape tie with narrow ribbon and sprinkle with sugar; serve with ices or chocolate. If cornucopia shape, fill with whipped cream, sweetened and flavored. Serve immediately. 250 KISNTUCKY RECEIFT BOOK. Almond Wafen. Use preceding recipe. Before cooking wafen| sprinkle top with finely chopped almonds and hake. Sponge Cake. Eight eggs, leave out the yolks of 2, 1 pint of powdered sugar, 1 pint of flour, the juice and yellow rind of 1 lemon. Beat all the whites till stiff, then add sugar, next the yolks, that have been well beaten, then flour,* sifted 3 times, with 2 teaspoons of baking pow- der. Stir very lightly. Bake in moderate oven in a mold. Nut Cake. One coffee cup of butter, 2 cups of sugar, 3 coffee cups of flour, 4 eggs, 1 cup of milk, 1 teaspoon of baking powder, 2 pints of pecans, 1^ pounds of raisins. Bake in a greased mold. Tea Cakes. One and one-half pints of flour, 1 large cup granulated sugar, % cup sour cream, i^ cup butter, % teaspoon soda, 1 egg and ^ nutmeg. Add all ingredients to flour and milk; handling dough as little as possible. Roll and cut with cutter. Put 1 teaspoon of beaten white of egg on top of each cake, with 1 raisin. Sprinkle with pow- dered sugar and bake. Marble Cake. One cup molasses, % cup butter, 2 cups flour, 4 tablespoons sweet milk, yolks of 3 eggs, 1 level teaspoon soda, 1 of cinnamion and 1 of cloves. White Part — One cup granulated sugar, 2 cups flour, ^^ cup butter, 6 tablespoons sweet milk, l^ teaspoon soda, 1 heaping tea- spoon cream of tartar. Bake in a mold or in layers. Lemon Crackers. Whites of 2 eggs, 2% cups granulated sugar, % pint of lard, 1 pint sweet milk, 1 scant teaspoon of salt, 1 tablespoon carbonated ammonia, 1 tablespoon oil of lemon, flour enough to handle. Roll thin and cut in round shape. White Cake. One cup granulated sugar, whites of 4 eggs, 2 cups flour, ^ cup butter, Yo cup sweet milk, 1 teaspoonful baking powder. Mix in usual way. Can be used for a mold cake or layer cake. Ice with white or chocolate icing. Doughnuts. Two coffee cups granulated sugar, 1 scant pint of cream, 4 pints of flour, 3 eggs, 3 teaspoons baking powder, 1 teaspoon salt, 2-3 cup butter, flavor with nutmeg and lemon. Mix well, pinch off piece of dough, give it a twist into shape, cook in hot fat and roll in a KENTUCKY RECEIPT BOOK. 251 bowl of granulated sugar, then place on a dish. They are better served hot. Devirs Cake. One cup brown sugar, % cup butter, i^ coffee cup sour milk, 2 cups of flour, 2 eggs, 1 teaspoonful soda sifted in flour. Beat sugar, butter and eggs together. Cook ^ cup chocolate, % cup sweet milk, 1 cup brown sugar. When almost done stir in the yolk of 1 egg. Add this to batter ; if not stiff enough use a little more flour. Bake in mold or layers. Ice with white icing or chocolate. Cookies. Cme heaping cup of butter and lard in equal parts, 2. cups light brown sugar, 1 cup of buttermilk, 1 scant teaspoonful of soda in the milk, flavor with nutmeg or cinnamon. Use flour enough to make a batter as soft as can be handled. Boll thin and sprinkle with granulated sugar. Bake in a quick oven. Raisin Cake. Half a pound of raisins, 4 cups of flour, 2 cups granulated sugar, 1 cup butter, 1 cup sweet milk, whites of 6 eggs, 2 teaspoons baking powder, a dash of nutmeg, flavor with lemon. Do. not cut the raisins, but flatten and flour them. Mix as usual, put a layer of batter in mold, then a layer of raisins, alternating until all has been used. Bake in mold, with greased paper at the bottom. Dutch Cake. For making Dutch cake use light roll recipe and add 1 small teacup brown sugar. Set to rise in the morning ; in afternoon make into loaf *and dent deeply all over top with the finger and put in pieces of butter. After it rises cook in moderate oven a chestnut brown. Coffee Cake. To 1 quart of light-risen dough add 1 teacup sugar, 1 cup seeded raisins, % cup butter, season with nutmeg or cinnamon. Set to rise, then roll out in large round cakes and bake a chestnut brown. Sprinkle sugar and cinnamon over top. Serve hot or cold for tea or luncheon. Ginger Cake. Two coffee cups sugar, i/^ cup butter,

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