Devil's Food Cake

Ingredients

• Six eggs, beaten separately
• Two cups sugar
• One cup butter (very scant)
• One cup buttermilk (or sour)
• One level teaspoon of soda
• Three cups flour
• One-half cake melted chocolate

Method

1. 1

   Mix all ingredients together and bake.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 26. The excerpt below is the record exactly as published.

three cups flour and one and a half teaspoons of soda. Flavor with vanilla. Frosting : One half cake chocolate, melt over water, then add one-half cup of warm water. Let cool. Add two cups powdered sugar. Make the cake in layers if de- sired. BRED ote i Ee MRS. HANAUER. Eight eggs. Three-fourths pound se sugar. One heaping teaspoon cinnamon. Half teaspoon cloves. CAKES 123 Juice and rind of half a lemon. One-fourth pound finely chopped almonds. ° One teacup chopped citron. One large teacup of grated rye bread. Two tablespoons wine. Beat the yolks and sugar together for half an hour, add the cinnamon, cloves, juice and rind of lemon, al- monds and citron. Moisten the bread crumbs with the wine. Beat the whites to stiff froth and mix the brod al- ternately with the bread crumbs. Bake about three- fourths of an hour in second heat of oven. Do not dis- turb it till perfectly cold. Then remove from the pan. GHOCOMAT EGA Kr. MRS. E.:M. ALLISON, JR. Dissolve two ounces chocolate in five tablespoons of boiling water (two ounces is equal to five table- spoons), cream, one half cup butter, add gradually one and a half cups sugar, yolks of four eggs, beaten thoroughly. Then add chocolate, one half cup cream or rich milk, one and three-fourths cups flour, two tea- spoons baking powder, one teaspoon vanilla. Beat the whites of four eggs to stiff froth and stir in carefully UES adneeules Por we TER SPONGE CAKE. MRS. RITCHIE. Four eggs with whites and yolks beaten separ- ately. One cup sugar. Two-thirds of a cup of boiling water. Two cups of flour. One teaspoonful of baking powder. Mix eggs with sugar, then pour in boiling water, add flour lightly. | 124 CHOICE RECIPES CINNAMON CAKE. MRS. C. DIEHL. One and one-fourth pounds of flour, one pound sugar, four eggs, half pound butter, half pound of grated almonds, one teaspoon cinnamon, grated rind of one lemon. Stir sugar and eggs for half an hour, then add the butter, almonds, cinnamon, lemon rind and flour. Roll out to the .thickness of one-fourth inch, cut out with cake cutter and stand over ee and bake the next day in a moderate oven. SIVER CAKE WIT ACR ATS ENS tela. MISS HAYDEN. Whites of four eggs. Two cups sugar. Three cups flour. One cup milk. One half cup butter. One teaspoon of cream tartar. One half teaspoon soda. This makes one loaf. ' Do not have the cups even full of flour. Have as | little flour as will hold the cake up. Raisin Icing: One cup stoned raisins chopped fine. Boiled Icing: One cup sugar. Pour over it two or three table- spoonfuls of water. Boil nearly as hard as for canay— until it hairs, then beat the white of one egg’ to stiff froth, put in sugar while boiling hot, and beat until nearly cold. Then stir in the cup of chopped raisins ; =" - CAKES 125 have the cake cold. If the sugar does not boil suffi- ciently, the icing will not harden. Have the whites beaten ready before you put the sugar on to boil, as it candies so quickly. As soon as the whites and raisins are thoroughly beaten in, spread it on the cake. If the icing gets cold it cannot be used, as it will be like candy. Have the cake cold before the icing is made. ~pEVIT’S FOODsCAKE: MRS CUE RICHARDS: Six eggs, beaten separately. Two cups sugar. One cup butter (very scant). One cup buttermilk (or sour). One level teaspoon of soda, Three cups flour. One-half cake melted chocolate

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