Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Devil's Food Cake
From The Times cook book, no. 2, 1905
Serves 12
This is a three-layer cake.
Presented as published in 1905. 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
Nutrition per serving
345Calories
6 gProtein
80 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein5.8 g
Carbohydrates80 g
Fiber2.6 g
Sugars59 g
Total Fat3.1 g
Saturated Fat1.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol48 mg
Sodium24 mg
Potassium280 mg
Calcium34 mg
Iron2.8 mg
Magnesium50 mg
Phosphorus121 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate42 mcg
Choline40 mg
Caffeine6.8 mg
Water21 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 84. The excerpt below is the record exactly as published.
a cup and a half of sugar and the yolks of three eggs; add the beaten whites; at this point, place a half cup of milk and a half cup of cocoa on stove to cook— it takes a very few moments for it to thicken— then set aside to cool; add to the creamed mixture a teaspoon of soda dissolved in a half cup of sweet milk; two cups of flour
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