Devil's Food Cake

Ingredients

• 4 ounces of chocolate
• ½ pint of milk
• ½ cup of butter
• 1½ cups of sugar
• 4 eggs
• 3 cups of flour
• 2 teaspoonfuls of baking-powder

Method

1. 1

   Put chocolate in milk and cook in double-boiler till smooth and thick (about 5 minutes), and stand aside to cool.

2. 2

   Beat the butter to a cream, and add gradually the sugar and yolks of eggs; then the cold chocolate mixture, and add the flour, which has been sifted with the baking-powder.

3. 3

   Add the well-beaten whites of eggs and flavor with vanilla.

4. 4

   Bake in layers and put together with soft icing, to which add chopped figs or nuts.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 63. The excerpt below is the record exactly as published.

^ cup of butter, 1 cup of sweet milk, 2 teaspoons of baking-powder, Nutmeg, cinnamon, or rose water to taste, 3 eggs. Flour enough to make a stiff dough. Beat the yolks very light; add sugar, butter; then milk, with flour for stiff dough. Add season- ing and the whites well beaten. At the last, add baking-powder. Roll, cut in shapes, and fry rich brown in hot lard. 250 CAKES DEVIL'S FOOD CAKE Miss Bashford 4 ounces of chocolate, ^ pint of milk, ^ cup of butter, 1^ cups of sugar, 4 eggs, 3 cups of flour, 2 teaspoonfuls of baking-powder. Put chocolate in milk and cook in double-boiler till smooth and thick (about 5 minutes), and stand aside to cool. Beat the butter to a cream, and add gradually the sugar and yolks of eggs; then the cold chocolate mixture, and add the flour, which has been sifted with the baking-powder. Add the well-beaten whites of eggs and flavor with vanilla. Bake in layers and put together with soft icing, to which add chopped figs or nuts. DOUGHNUTS Mrs. H. C. McDowell 1 egg, 1 cup of rich milk, 251 THE BLUE GRASS COOK BOOK 1 cup of sugar, 3 pints of flour, 3 teaspoons baking-powder, 1 teaspoon melted butter. Beat the egg well and then add the milk and sugar, stirring constantly ; then the butter and flour last, with the baking-powder. Roll out on bread-boards as quickly and as lightly as possible. Fry in hot lard and sprinkle with sugar. EXCELLENT DOUGHNUTS Mrs. W. W. Massie 2 eggs, beaten together, 2 tablespoons of fine lard (not melted), 1 coff'eecup of granulated sugar, ^ pint of milk

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