Devil's Food Cake

Ingredients

• 1 cup brown sugar
• 1/2 cup butter
• 1/2 cup sweet milk
• yolks of 3 eggs
• 2 cups flour
• 1 teaspoon soda
• 1/10 cup cocoa
• 1 cup brown sugar
• 1/2 cup sweet milk
• 1 teaspoon vanilla

Method

1. 1

   Boil and when cool mix with part 1.

2. 2

   Bake in slow oven.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 45. The excerpt below is the record exactly as published.

Devil's Food Cake. PART 1. 1 cup brown sugar ; y2 cup butter ; y2 cup sweet milk ; yolks of 3 eggs ; 2 cups flour ; 1 teaspoon soda. PART 2. 1/0 cup cocoa; 1 cup brown sugar; y2 cup sweet milk; 1 teaspoon vanilla, Boil and when cool mix with part 1. Bake in slow oven. MRS. WM. B1ERSCHWALE. Potato Fruit Cake. 2 cups of sugar; y2 cup of butter; 4 eggs; 1 cup of warm mashed potatoes; 4 ounces of bitter chocolate; % cup of water; 1 teaspoonful of cinnamon; y2 tea- spoon of mace ; 2 cups of flour ; 3 teaspoons baking powder; y2 cup of raisins; y2 cup of nuts; y2 eup of currants. Cream butter, sugar and yolks of eggs, add cho- colate and spices, then add potatoes and flour and water alternately, and lastly the whites of eggs and fruit. Bake one hour. MRS. A. H. WELGEHAUSEN. — 133 — White Fruit Cake. 1 cup butter; 2 cups sugar; 3 to 3% cups flour, sifted 4 times; 2 teaspoons baking powder; 1 cup sweet milk ; whites of seven eggs ; Flavor with lemon extract, and 1/3 cup of wine. (Wine may be omitted) ; 1 lb Sultana raisins ; y> lb pecan meats ; y2 lb almonds, blanched; % lb candied cherries and y2 lb candied pineapple ; 1 fresh grated cocoanut. Cut fruit fine and flour well. Bake two hours or more in slow oven. MRS. F. W. ARHELGER. MRS. P. W. LEMONS. Fruit Cake (without Eggs.) % cup of sugar; y2 cup of molasses; 1 cup sour milk; 1 cup seeded raisins; 4 tablespoonfuls butter; 1 teaspoonful each of cinnamon, cloves, nutmegs and soda; 2 cups of flour and nuts if desired. MRS. AD. SCHMIDT. President's Fruit Cake. (Very Good.) T lb butter; 1 lb sugar (brown) ; 1 lb flour (brown- ed and sifted 3 times) ; 12 eggs beaten separately ; 5 lb seeded raisins ; iy2 lb shredded citron peel ; 1 lb crystallized cherries ; 1 lb crystallized diced pineapple ; 1 lb pecans; 1 lb blanched almonds cut fine; 1 glass grape jelly; 2 teaspoonfuls melted chocolate; 1 scant tablespoonful nutmeg ; % tablespoonful allspice ; 1 scant teaspoonful cloves; 1 glass grape juice, and 2 teaspoon- ful rose water. Soak almonds over night in rose water and fruit in grape juice, cream butter and sugar, add well beaten yolks of eggs, then spices, grape jelly and s — 134 — chocolate, add whites of eggs, and part of flour, roll fruit in rest of flour, add nuts last bake 4 hours. MRS. MAX WESTKEL. Old English Fruit Cake. 1 egg; 1 cup molasses; 1 cup buttermilk: 1 cup sugar; 1 cup butter; 2 cups flour: 1 teaspoonful soda; 1 teaspoonful cinnamon; 1 teaspoonful cloves; 1 tea- spoonful ginger: 1 nutmeg: to lb citron; y2 lb lemon peel; 12 lb orange peel; y2 lb candied pineapple: 1' lb raisins; 1 lb currants; 1 lb dates; iy2 Hb pecans. Dredge spices and fruit with flour and let stand over night. MRS. Gr. E. WRIGHT. Premium Fruit Cake. 3 cups sugar: V/2 cups butter

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