Devil's-Food Cake II

Ingredients

• I c. grated chocolate
• . milk
• 1 c. brown (or white) sugar
• i egg yolk
• I tsp. vanilla
• . butter
• 2 c. flour
• 1 c. brown (or white) sugar
• J c. sweet milk
• 2 eggs
• I tsp. cooking-soda

Method

1. 1

   Cook first four ingredients in a double boiler till smooth, flavor, and set away to cool.

2. 2

   Mix as for any butter cake, adding whites and yolks of eggs separately.

3. 3

   Stir into this the first mixture, then add the soda dissolved in 1 tb. warm water.

4. 4

   Bake in layers or in a loaf.

5. 5

   This makes a large loaf, which keeps indefinitely.

6. 6

   Frost the loaf with Boiled frosting.

7. 7

   If baked in layers use the following filling: 1 c. brown sugar, 1 c. water, 1 c. white sugar, 1 tb. vinegar, and whites of 2 eggs.

8. 8

   Boil first four ingredients till syrup thickens in cold water, then stir in the whites of eggs.

9. 9

   Let boil up again, heat till thick, and place between layers of cake, letting filling cool before putting second layer of cake on it.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 57. The excerpt below is the record exactly as published.

2 c. flour 2 eggs 1 tsp. salt I c. sugar Flour to make a soft dough Dissolve the yeast and make a sponge of the first three ingredients when milk has cooled sufficiently. Let this rise i hr. Beat the eggs well and add sugar, butter, milk, salt, and measured fiour. Mix well and add the sponge, using enough more flour to form a very soft dough. Put to rise in half-filled pans, and when risen to top, bake in the same pans. Before baking moisten the top of the dough with the following ingredients mixed well together: i tb. melted butter, 1 tb. flour, I c. sugar, and 2 tsp. cinnamon. fbyCoOglc 120 THE PRACTICAL COOKBOOK Cinnamon Buns I c. scalded milk | tsp. cinnamon 1 c sugar 3 c. flour X tb, butter i egg J tsp, salt J c. raisins i yeast cake in ^ c. lukewarm water Mix cinnamon and sugar and add with the butter and salt to the scalded milk. When lukewarm add the yeast and the egg (well beaten). Cut the raisins in halves, stir into the flour, then mix with the first mixture. Let rise till double its bulk and then shape by drop- ping a spoonful at a time into flour and rolling quickly into shape. Place in a buttered baking-pan, let rise again, and bake 25 to 30 min. Corn Bread ^ c. com meal 2 tb. molasses ij c. rye meal J tsp. salt 2 c. scalded milk J yeast cake Bread flour Scald com meal in milk until thicL Cool and add other ingredients, dissolving the yeast as usual. Add enough bread flour to make a soft dough, knead, let rise, and bake as for white bread. Hard Sugar Gingerbread I c. butter 4 to 6 c. flour li c. sugar 3 eggs 3 tsp. baking-powder ij tb, ginger Cream the butter, add the sugar gradually, then the eggs (well beaten). Sift the ginger and baking-powder with 3 c. of the flour and stir into the flrst mixture. Then add enough more flour to make a rather stiff dough, and chilL Roll out thin on the baking-sheets; bake 10 to 12 min. in a moderate oven, and while hot cut in strips about 2 X s in. Almond Biscuit 3 egg yolks Whites of 3 eggs ^ c. granulated sugar ^ c. sifted pastry flour Rind of ^ lemon J tsp. cream of tartar d,:_..l,CjOO^Ic UNCLASSIFIED RECIPES 121 Beat cream of tartar with white of e^s till dry. Mix like Angel cake (p. 50), put into small buttered tins, place \ a blanched almond on top or sprinkle with chopped almonds. Bake in a rather warm oven. Devil's-Food Cake I \ c. butter i c milk 1 c sugar 2 oz. chocolate 2 egg yolks i c. and 2 tb. flour I tsp. cooking-soda Add beaten yolks of eggs to creamed butter and sugar, then the milk, melted chocolate, and the flour and soda sifted together. Bake in two layer-cake tins and put together and frost with Boiled frost- ing (p. 57) or Confectioner's frosting (p. 57) made with the white of the eggs. Devil's-Food Cake II I c. grated chocolate \ c. milk 1 c. brown (or white) sugar i egg yolk I tsp. vanilla Cook first four ingredients in a double boiler till smooth, flavor, and set away to cool. \ c butter 2 c, flour 1 c brown (or white) sugar J c. sweet milk 2 eggs I tsp. cooking-soda Mix as for any butter cake, adding whites and yolks of eggs sepa- rately. Stir into this the first mixture, then add the soda dissolved in I tb. warm water. Bake in layers or in a loaf. This makes a large loaf, which keeps indefinitely. Frost the loaf with Boiled frost- ing {$. 57). If baked in layers use the following filling: I c, brown sugar i c. water I c. white sugar i tb. vinegar Whites of 2 eggs Boil first four ingredients till sirup thickens in cold water, then stir in the whites of eggs. Let boil up again, heat till thick, and place between layers of cake, letting fliling cool before putting second layer of cake on it j lb. marshmallows may be added to filling. 122 THE PRACTICAL COOKBOOK Mahogany Cake 2 egg yolks J c. milk ^ c milk 1 J c. flour 2 tb. cocoa or i^ oz. choc- i tsp. soda olate 2 tb. melted butter I c. sugar I tsp. vanilla Cook first three ingredients in a double boiler till thick, stirring constandy. Then add the other ingredients in order given. Bake in two layer-cake tins or in a loaf. Frost with Boiled frosting (p. 57), and use Boiled frosting for the iilling also, in layer cake. Economy Cake I c water \ tsp. nutmeg 1 c. brown sugar \ tsp. salt \ c. lard I tsp. cooking-soda 2 c. seeded raisins 2 tb. warm water I tsp. cinnamon 1 c. flour \ tsp. cloves \ tsp. baking-powder Put first seven ingredients, in order, into a saucepan and boil 3 min. Cool and add remaining ingredients, dissolving soda in hot water. Mix well, turn into a buttered and floured cake-tin, and bake i hr. or more in a slow oven. Lady Baltimore Cake \ c. butter

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