Devil's Food Cake

Ingredients

• two cupfuls of sugar
• one-half cupful of butter
• two eggs
• one-half cake of Baker's chocolate
• one-half cupful of boiling water
• one teaspoonful of soda
• one-half cupful of sour milk
• three cupfuls of flour

Method

1. 1

   Mix sugar, butter, eggs, melted chocolate, and boiling water.

2. 2

   Add soda to sour milk and mix with flour.

3. 3

   Bake in layers.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 172. The excerpt below is the record exactly as published.

one-half cupful of butter, one cupful of sweet milk, three teaspoonfuls of baking-powder and flour enough to make a moderately stiff batter. Bake in layers. Filling. — Take one-half cupful of sugar and one tablespoonful of water; let dissolve and then boil till it shreds. Add the yolks of four eggs well beaten and the juice of one-fourth of a lemon. Spread between the layers, sprinkling cocoanut on top. Mrs. M. E. St Clair. A CAKEb, 239 ORANGE CAKE. One cupful of sugar, one-half cupful of butter, the yolks of three eggs and one whole &gg. Reserve two whites for frosting. Take one-half cupful of cold water, two cupfuls of flour, two teaspoonfuls of baking- powder, the juice of one orange. Bake in two layers. Ice with boiled icing, grating in the rind. Mrs. G. L. Galbraith. PERFECTION CAKE. Sift one pint of flour with two heaping teaspoonfuls of baking-powder, wash six even tablespoonfuls of butter in cold water, then stir with it one- half pint of pulverized sugar to a light cream; flavor with one teaspoonful of vanilla; add alternatively the flour with two-thirds of a cupful of milk and the beaten whites of six eggs, taking care not to stir much after these ingredients have been added; pour the cake batter into two good- sized buttered tins, smooth, and bake in a slow oven. Filling. — Boil one-half pint of sugar with one-half cupful of water till it threads, then pour it slowly into the beaten whites of two eggs, add one-half teaspoonful of vanilla and four ounces of finely-chopped nuts; spread this over one cake, put on the other layer, pour over a pink sugar glaze, then a thin white glaze, and decorate the top with candied fruit and nuts. Make the glaze by putting one-half pint of sifted powdered sugar in a saucepan, add two tablespoonfuls of water and a few drops of straw- berry juice to color it a desired pink. Stir over the fire till lukewarm, then pour it over the cake; leave the second glaze white. A. F. T. TUTTI-FRUTTI CAKE. Cream one small cupful of butter, add gradually one and one-half cupfuls of sugar, then the beaten yolks of three eggs, one at a time, and a small teaspoonful of vanilla extract. Take three level teacupfuls, of flour, add one and one-half teaspoonfuls of baking-powder; sift twice. Stir flour into the mixture, alternating with one-half cupful of milk; lastly^ the whites of the eggs, beaten stiflF. Bake forty minutes in a moderate oven. Bake in shallow pans. Spread one layer thinly with quince jelly and over that one-half cupful of chopped raisins, one-quarter of a cupful of chopped nuts, one-quarter of a cupful of cocoanut and the beaten white of one egg. Put top layer in place and cover with boiled icing. C. H. L DEVIL'S FOOD. (Fit for Angels.) Two cupfuls of sugar, one-half cupful of butter, two eggs, one-half cake of Baker's chocolate dissolved in one-half cupful of boiling water, a 240 CAKES. little salt, one teaspoonful of soda in one-half cupful of sour milk and three cupfuls of flour

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