Devil’s Cake
From The housewife's aid, 1950
This should make seven or eight layers.
Presented as published in 1950. 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 The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 21. The excerpt below is the record exactly as published.
DEVIL’S CAKE Take 2 cups of grated chocolate (% of a large size cake) 1% cups of brown sugar, 1 cup of sweet milk, put this in vessel, set on a hot stove. Let boil about three minutes, stir to keep from burning, take off and let cool while you mix the other part of the cake. 6 eggs, 1 cup of butter, 1 cup of sweet milk, 2 teaspoons of soda, 2 cups of sugar. Beat eggs separately, put one cup of sugar to yolks and beat, and one cup of sugar to butter and cream; add beaten whites after mixing yolks, sugar and butter, then add the soda in sweet milk and dissolve. When the chocolate part has cooled, add the yolks of 2 eggs then pour into the white batter. Add 3% cups of well sifted flour
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