Devil's Cream Cake
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 64. The excerpt below is the record exactly as published.
Devil's Cream Cake Cake Part — One cup brown sugar, half cup butter, two cups flour, two teaspoons baking powder, half cup sweet milk and two eggs. Custard Part — One cup grated chocolate unsweetened, half cup sweet-milk, one cup brown sugar, one egg, one teaspoon vanilla
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