Devil's Food (Alternate)

Ingredients

• One cup sugar
• half cup butter
• three cups flour
• three eggs beaten separately
• half cup milk
• one cup grated chocolate
• half cup milk
• one cup sugar
• yolk of one egg

Method

1. 1

   Let come to a boil.

2. 2

   Add this to the cake batter, and bake in three layers.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 81. The excerpt below is the record exactly as published.

half cup butter, three eggs, one cup water, three cups flour, two teaspoonfuls cream tartar, one teaspoonful soda. Bake as for jelly cake. Filling. — One and one-half cups brown sugar, half cup milk, one cup molasses, one teaspoonful butter, one tablespoonful flour, two tablespoonfuls cold water. Boil this mixture till it ropes, add half a cake Baker's chocolate (grated), boil till it hardens moderately when cool. When it cools some add a large teaspoonfnl of vanilla and one-quarter of teaspoonful of soda, and beat till it begins to harden and spread between layers. This makes two small cakes. — Mrs. H. C. Irby. Brown Stone Front. — One cup sugar, half cup butter, half cup sour milk, one cup flour, two eggs, teaspoon soda dissolved in milk. Second Part — One cup chocolate (half cake Baker's chocolate), half cup water, yolk one egg, one cup sugar. Boil till thick, add vanilla and stir into first part. Bake in layers and use icing between. — Mrs. Lee Agnew. Marshmallow Cake. — Use whites of eighteen eggs, two and one-fourth cups sugar, one and one-half cups flour, two tea- spoons cream tartar, one tablespoon white wine. Sift flour three times, add cream tartar and sift again. Beat eggs to a stiff froth on a large platter ; add sifted sugar, then flour very gently, then wine. Bake in three layers. Filling. — Whites of five eggs, two cups sugar, one pound 142 HOW WE COOK IN TENNESSEE. fresh marshmallows, one cup boiling water. Boil sugar and water until it ropes well from spoon; have marshmallows broken in small pieces; add to boiling syrup, keep well under until they melt, then pour into well beaten whites of eggs and beat until smooth and cold. — Mrs. B. 0. Snider. Marshmallow Cake. — Whites of ten eggs, three cups of sugar, one and one-half cups of butter, one cup of sweet milk, half a cup of water, five cups of flour, two teaspoonfuls of baking powder. Filling. — Two cups of white sugar, half a cup of cold water ; cook till it begins to drop thick from the spoon; add fifteen cents worth of fresh marshmallows ; mash until dissolved ; pour this into the white of three eggs beaten stiff; then spread on cake. Devil's Food. — Brown sugar two cups, butter half cup, two eggs, half cup buttermilk, one teaspoon soda, half cake sweet chocolate dissolved in half cup hot water. Beat eggs together in a bowl, add butter not creamed, add milk with soda in it, then flour, chocolate and raisins last. Use caramel filling: — Two cups brown sugar, one tablespoon butter, half cup milk; stir while cooking and put on the cake just before it begins to harden. — Mrs. J. C. Lanham. Devil's Food. — One cup sugar, half cup butter, three cups flour, three eggs beaten separately, half cup milk. Then take one cup grated chocolate, half cup milk, one cup sugar, yolk of one egg

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