Devils Food Layer Cake

Ingredients

• 4 eggs
• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup molasses
• 1 cup sweet milk
• 1/2 cup boiling water
• 2 cups chopped nuts
• 1/2 cup citron
• 2 cups raisins
• 1 teaspoon cream of tartar
• 1/2 teaspoon soda
• 1 teaspoon each of allspice
• 1 teaspoon each of cloves
• 1 teaspoon each of cinnamon
• 1 teaspoon each of nutmeg
• Flour enough to make a stiff batter

Method

1. 1

   Bake in layers and put together with filling.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 43. The excerpt below is the record exactly as published.

14 cup boiling water; y2 teaspoon cream of tartar; white of 1 egg. Put sugar and water in pan on stove and stir till sugar dissolves. Add cream of tartar and do not stir again. Beat egg white stiff. Cook syrup until it spins. Beat into whipped egg. A pinch of salt and any de- sired flavoring may be used. MRS. G. L. STEBBINS. Orange Icing. Boil 2 cupfuls sugar; 1 cupful water, until it strings. Pour over well beaten yolks of 4 eggs; beat until smooth and thick; add iy2 teaspoonfuls orange extract, and spread rapidly on cake. M ISS OLGA VON HAGEN. — 126 — Chocolate Cake Frosting. 2 cups powdered sugar; 1 teaspoon butter; 1 tea- spoon vanilla ; 1 1/3 oz. chocolate, some grated orange peel. To the sugar add enough boiling water to make a smooth paste, then add the other' ingredients and spread on cake.| MRS. MAX SCHOENEWOLF. Devils Food Layer Cake. 4 eggs; 1 cup butter; 1 cup white sugar; 1 cup brown sugar; 1 cup molasses; 1 cup sweet milk; % cup boiling water ; 2 cups chopped nuts; y2 cup citron; 2 cups raisins; 1 teaspoon cream of tartar; % teaspoon soda; 1 teaspoon each of allspice, cloves, cinnamon, and nutmeg. Flour enough to make a stiff batter. Bake in layers and put together with filling. CHOCOLATE CARAMEL FILLING: 2 cups sugar; y2 cup grated chocolate; y2 cup sweet milk; butter the size of an egg. Mix and cook to a syrup thick enough to spread. MRS. MAT TIE B. HARRIS. Crumb Layer Cake. 2 cups flour; 2 eggs; % cup butter; 1 cup milk; 1% cups sugar; 2 teaspoonfuls baking powder. Crumb flour, baking powder, sugar and butter, then add milk and eggs. Makes three large layers. MRS. WALTER KLAERXER, — 127 — Angel's Food Cake. Whites of 11' eggs; iy2 cups sugar; 1 cup of flour; 1 teaspoon cream of tartar; flavoring. To the stiffly beaten whites of eggs add the sugar, then gradually the flour and cream of tartar sifted together. Flour should be sifted five times. Bake in an ungreased pan in a moderate oven 45 minutes. MRS. AUG. JORDAN. Angel's Food Cake. 1 cup sugar, sifted 3 times; 1*4 cups flour; 3 teaspoonfuls baking powder ; a pinch of salt ; whites of 2 eggs, beaten stiffly; 1 cupful milk; vanilla flavoring. Heat milk and pour over dry ingredients, well sifted, add vanilla and carefully fold in whites of eggs. Bake in moderate oven 35 minutes. MRS. H. W. KUSENBERGER. Arch Angel Cake. I cup butter; 1 cup sugar; 2 cups sifted flour; 1 teaspoon baking powder; whites of 8 eggs: 1 teaspoon vanilla. Cream butter and sugar, add flour sifted with baking powder, stir in beaten whites and vanilla and bake. This can be baked in layers with marshmallow filling. MRS. A. L. PATTON. — 128 — Apple Cake. One cup sugar ; 1 of milk ; 1 egg ; 1 tablespoon butter; 2 even teaspoons baking- powder sifted in 2 cups of flour. If dough is too thin, add more flour. Peel and slice enough apples to cover the cake. Put the dough in pan and put apples on as for pie. Sprinkle with sugar and cinnamon and bake in a hot oven. Simple, but very delicious. MRS. WM. DIETEL. Apple Sauce Cake, (without Eggs.) y2 cup lard, butter may be substituted ; 1 cup sugar ; 2 cups flour; 1 cup apple sauce. Cook fresh apples or dried apples until tender without sugar ; press through fruit press. Stir 1 teaspoonful soda, (dissolved in 3 tablespoons of hot water,) into the apple sauce; add this to the well stirred shortening and sugar; then add 1 cup raisins; 1 cup pecans; 1 teaspoonful each of cinnamon, cloves, nutmeg and vanilla flavor. Add flour last. Bake slowly. MRS. EMIL TOEPPERWEIN. Menard, Texas. Almond Cake. 15 eggs; % lb sugar; % lb almonds; grated rind of 1 lemon and 1 orange. Beat yolks and sugar at least 15 minutes; add almonds ground unblanched, lastly the well beaten whites of the 15 eggs. Bake % of an hour in moderate oven. MRS. EUGENE VANDER STUCKEN. — 129 — Cup Cake. 4 eggs; 1 cup butter; 2 cups sugar; 3 cups flour; 1 cup sweet milk; 2 teaspoons baking powder. Flavor to taste. MRS. A. L. PATTON. Brides Cake. 3 cups of sugar; 1 cup of butter; 1 cup of sweet milk; 5 cups of flour; y2 cup of cornstarch; whites of 14 eggs; 2 teaspoonfuls of baking powder; 1 teaspoon each of lemon and vanilla extract. Stir sugar and butter to a cream, mix milk and cornstarch, then mix together and put in the whites well beaten and flour sifted several times. MRS. H. CORDES. Coffee Cake. 1 cup coffee ; 1 cup molasses ; 1 cup butter ; 1 cup sugar ; 1 cup raisins ; 1 cup currants ; 4 cups flour ; 1 nutmeg; y2 teaspoon cinnamon; y2 teaspoon cloves; 4 eggs ; y2 teaspoon soda,

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