Devil’s Food Cake

Ingredients

• 1/4 cake of Baker’s chocolate
• 1/4 cup milk
• yolks of 2 eggs
• 1%4 cup sweet milk
• 4 tablespoons melted butter
• 1 cup sugar
• 1 small teaspoon soda
• 1 teaspoon cream of tartar
• 11/2 cups flour

Method

1. 1

   Cook the first part until thick, then add to the second part.

2. 2

   Bake in layers and put together with icing.

As published

This recipe was extracted from The Carbon County cook book (1926), page 7. The excerpt below is the record exactly as published.

114 cups flour and 114 tea- spoons baking powder. Filling—1 cup sugar and a little water. Boil until it strings and pour slowly on beaten white of egg, beat- ing constantly. MRS. D. H. MORLEY. Boiled Fruit Cake. 1 pound raisins, 2 cups sugar, pinch salt, 2 cups currants, 1 teaspoon cinnamon, 14 teaspoon cloves, 1 tea- spoon ginger, 14 nutmeg, 2 cups water, 1 cup lard and butter. Boil 1 hour and cool. Add 3 eggs beaten light, 1 cup sour milk, 1 cup molasses, 2 tablespoons cocoa, 1 sieve flour. Add 2 level teaspoons soda and 1 teaspoon baking powder, then last add 2 cups nuts and citron and lemon peel. Bake 1 hour. | ; MRS. LILLY FRANDSEN, | MRS. BE. H. SANFORD. CARBON COUNTY COOK BOOK 13 Devil’s Feod Cake. Part 1—'4cake of Baker’s chocolate, 14 cup milk, yolks of 2 eggs; cook until thick. Part 2—1%4 cup sweet milk, 4 tablespoons melted butter, 1 cup sugar, 1 small teaspoon soda, 1 teaspoon cream of tartar, 11, cups flour. When first part cooks, add to second part. Bake in layers and put together with icing. Z MRS. W. N. WETZEL, Sunnyside. Devil Cake. 3 eggs, 2 cups sugar, 14 cup butter, 1 teaspoon soda, 114 cups sour milk, 4 cups of sifted flour, 2 squares of choco- late. Cream the yolks of the eggs and the butter and sugar, add sour milk and soda, and the flour that has been well sifted. Melt the chocolate, add it to the rest. Beat the whites of eggs stiff and add to the cake, stirring slowly. Icing——1!4 cups sugar, two-thirds cup milk, flavoring. Boil the sugar and milk until it strings. Beat until stiff and add flavoring. MRS. CHARLES LARSEN. Devils Food Cake. 14 cup butter, 114 cups sugar, 2 squares chocolate, 3 tablespoons cornstarch, 4 teaspoons baking powder, 214, cups flour, 4 eggs, 1 cup milk, 1 teaspoon vanilla. Cream but- ter, add gradually half the sugar. Beat yolks of eggs until thick and lemon colored, add rest of sugar and combine mixtures. Now add milk and flour sifted with all dry ingredients, alternately. MRS. VIDA B. THOMAS. Devil Food Cake. 2 cups flour, 2 level teaspoons baking pow- der, 2 level teaspoons cinnamon, 14 nutmeg grated, 134, cups gran- ulated sugar, scant 34, cup butter, 2 eggs, 1 cup warm mashed po- tatoes, 2 squares Baker’s chocolate grated, 14 cup sweet milk, cup nut meats. Cream butter and sugar. Add yolks well beaten then mashed potatoes, chocolate and nuts. Stir well. Add alternately milk and dry ingredients sifted. Fold in whites last. Bake in mod- erate oven. ; MRS. ORSON LARSEN. MRS. CLEVELAND. Devil Food Cake. 1 cup granulated sugar, 1 cup powdered sugar, 1 cup butter, 1 cup sour milk, 1 teaspoon soda dissolved in hot water, 5 eggs, 14, pound Baker’s chocolate melted, flour to make rather thin batter. MRS. CHARLES AVERILL. Caramel Icing. 2 heaping cups brown sugar, 1 tablespoon butter, 1 cup sour cream. Boil until thick and add 1 teaspoon van- illa and beat until creamy. This icing is especially good for — s Hood Cake. CRYSTAL B. GUYMON. Apple Sauce Cake. 1 cup warm apple sauce, stir into it 1 scant teaspoon soda, 1 cup sugar

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