Devils' Food Cake

Ingredients

• 2 ounces unsweetened chocolate
• 1 1/2 cups sugar
• Yolks of 4 eggs
• 1/2 cup butter
• 3/4 cup milk
• 1 1/4 cups flour
• Whites of 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla

Method

1. 1

   Melt the chocolate with half the milk and the yolks of two eggs over hot water and cook until a thick custard is formed.

2. 2

   Cream the butter and sugar; add the remaining eggs, the flour and baking powder, sifted, the milk, vanilla and chocolate custard after it has cooled.

3. 3

   Bake in layers and cover with boiled white frosting.

4. 4

   Or cut out the centers of the two upper layers and fill with whipped cream to which sugar, cherries and nuts have been added.

5. 5

   Put the cream between the layers, also, and ice the top.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 115. The excerpt below is the record exactly as published.

1/2 cup butter IV2 cups flour 1 cup sugar Grated nutmeg 2 eggs 1 teaspoon vanilla V2 cup milk 1 level teaspoon baking powdei Beat the butter and sugar to a cream; add the eggs, one at a time, then the milk, flour and flavoring, and last the baking 297 CA XT 17 O Wanned for a AUkJliO Family of Four powder. Beat thoroughly after adding each ingredient. Bake in layers and fill with marshmallow filling. COFFEE LOAF CAKE 1/3 cup butter 1 egg V2 cup sugar 1 cup seeded raising 1/2 cup molasses 2 cups floiu' V^ cup strong coffee V2 teaspoon soda Beat the butter and sugar to a cream; add the molasses, then the beaten egg and coffee. Wash and drain the raisins; dredge with flour and add to the mixture; then add the sifted flour and soda. Beat well and pour into a deep, greased pan. Bake about one hour. MARBLE CAKE 1 cup butter 3 cups flour 2 cups powdered sugar 1 cup sweet milk 4 eggs 1 teaspoon baking powder 1 square unsweetened chocolate Beat the I^utter and sugar to a cream; add the yolks of the eggs, then the sifted flour and baking powder alternately with the milk. Fold in the whites; take one third of the batter out and add to it the chocolate melted and thiimed with a little hot water. Into the baking pan pour the yellow mixture to the depth of one inch; drop into this in two or three places a spoonful of the dark mixture, giving it a slight stir with the tip of a spoon and spreading it in broken circles around the dark mixture. Pour in more yellow batter, then more brown, proceeding in the same way until all the batter is used. Bake in a moderate oven. SURPRISE CAKE 2 tablespoons butter 1 cup raisins 1 cup sugar 2 cups flour V2 teaspoon allspice 1 teaspoon baking soda 2 teaspoons cinnamon 1 cup apple sauce 5^ teaspoon cloves Vz cup boiling water Rub the butter into the sugar and add the raisins and spices. Thin the apple sauce with the boiling water and add it to the other ingredients. Bake in a moderate oven for one hour. 298 Planned for a t^ W"UC Family of Four \^AJVJC/0 SNIPPY-DOODLE 1 cup sugar 1 cup flour 1 tablespoon butter I/2 cup milk 1 egg 1 teaspoon baking powder Beat the butter and sugar to a cream and add the egg. Then stir in the flour and the milk alternately; add the baking powder last. Pour into a shallow, greased baking tin; and sprinkle with sugar and cinnamon. Bake in a moderate oven. SPONGE GINGER CAKE Yz cup sour milk 1 egg 1/2 cup molasses V^ tablespoon ginger Vi cup butter 2 cups flour 3/4 teaspoon soda Beat together the molasses, butter, egg, milk and ginger; then stir in the flour and last the soda dissolved in a very little hot water. Bake in shallow square tins. GINGERBREAD 1 cup sugar 1 cup molasses Vz cup butter and lard 3 cups flour 2 eggs 2 teaspoons cinnamon 1 cup sour milk IV2 teaspoons ginger 2 even teaspoons soda 1 teaspoon cloves Vi teaspoon grated nutmeg Beat the butter and sugar to a cream; add the eggs, then the milk with the soda dissolved in it, last the molasses, spices and flour. Bake in square tins about twenty minutes. MOLASSES CAKE Yz cup granulated sugar 2'/^ cups sifted flour 1/2 cup butter 1 teaspoon grated nutmeg 1 cup molasses 11/2 teaspoons cinnamon 2 even teaspoons soda Salt to taste 1 cup boiling water 2 beaten eggs Cream the butter with the sugar and add the molasses; then add the boiling water in which the soda has been dissolved. Measure the flour after it is sifted; stir it into the molasses mix- ture when that has cooled; add spices and salt and last of all the eggs. Bake in a shallow greased pan in a very slow oven. 299 /^ A TrT* O Planned for a V^iU!kJ2/0 Family of Foui MOCHA TORTE 6 eggs % cup sifted flour Yi cup sugar (half pulverized) 1 teaspoon baking powder 1 tablespoon essence Turkish coffee 1 cup whipped cream Beat the sugar thoroughly with the yolks of the eggs; then add the coffee, and the sifted flour and baking powder alternately mth the well-beaten whites. Bake in two layers and put the whipped cream between the layers. For the icing use one cup of pulverized sugar, one tablespoon of boiling water and one tablespoon of coffee essence. PATRIOTIC CAKE (1776 RECIPE) 1 pound risen bread dough I level teaspoon soda 2 cups brown sugar 1 tablespoon water 1 cup butter V2 pound currants 3 eggs Vi pound seeded raisins 2 tablespoons cream 1 level teaspoon cloves 1 level teaspoon nutmeg To the risen bread dough add the other ingredients, dissolving the soda in the water and having the currants and raisins thor- oughly washed and drained. Pour the mixture into a greased pan and set it in a warm place to rise for twenty minutes. Bake in a moderate oven and when cool, ice and ornament with candied cherries. DEVILS' FOOD ;! f^hx^ c 2 oimces unsweetened chocolate iVz cups sugar 'TX/rf'^'^fi Yolks of 4 eggs 1/2 cup butter -^ ^-^^^'^^-^ 34 cup milk 1^4 cups flour -^CiUx- ie«-t-i. Whites of 2 eggs

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