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Devil's Food Cake

From Twenty lessons in domestic science, 1916

If baked in layers and put together with meringue icing mixed with chopped nuts, raisins, and figs, it is an exceedingly rich cake.

Presented as published in 1916. 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

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 24. The excerpt below is the record exactly as published.

j cup butter % cup milk Va teaspoon extract 3 teaspoons CALUMET Baking Powder Preparation : First prepare the pan by greasing the bottom and flour- ing. Measure the flour which has been sifted once, then add the baking powder and sift four times.-. Cream the butter and sugar, beat the Whites of the eggs until very stiff. Add the beaten eggs to the creamed butter and sugar and mix lightly, then add milk, flour and extract and beat vigorously. Bake in moderate oven, not less than forty-five minutes. Devil's Food for custard— For cake— 2 teaspoons cinnamon 2% cups sifted flour 2 teaspoons cloves % cup milk 1 teaspoon mace 2% teaspoons CALUMET Baking 6 tablespoons sugar Powder 2 teaspoons allspice 4 eggs 1 teaspoon nutmeg VA cups sugar, granulated 2 squares chocolate 2/3 cup butter 6 tablespoons milk
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