French Chocolate Cake

Ingredients

• two cups sugar
• half cup butter
• yolks of three eggs
• one-half cup milk
• one teaspoonful soda
• one cup chocolate
• one teaspoon vanilla extract
• two cups of flour

Method

1. 1

   Mix sugar and butter, add egg yolks, milk, soda, and dissolved chocolate.

2. 2

   Beat well and bake in layers.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 79. The excerpt below is the record exactly as published.

yolks of three eggs, two cups flour, one cup milk, one teaspoon soda. Stir Part 1 into Part II, mix thoroughly, bake thirty minutes in loaf form. Frosting: Two cups brown sugar, one-half cup butter, one-half cup milk. Boil eight minutes and stir until cool; frost all over. NO. 37. ECONOMICAL CHOCOLATE CAKE. Mrs. M. Cameron, 1237 Arapahoe street, Los Angeles— One cup sugar, one-half cup but- ter, one-half cup sweet milk, two eggs, beat separate; sift two cups flour and add two level teaspoons of baking powder; mix well and bake in two layers. For Icing, take one cup sugar, one-half cup milk and boil very slowly for twenty minutes. Melt two squares Baker's chocolate and one teaspoon vanilla and add after icing has boiled; beat until cool enough to ice. NO. 38. FIG CAKE. Miss C. Hernstein, 2302 Budlong avenue. Los Angeles— Two cups sugar, one cup butter, one cup cold water, three cups seeded raisins, one pound figs chopped fine, three cups flour, two teaspoons baking powder, one egg. Bake slowly. NO. 39. FIG CAKE. M. F. B., 764 Towne avenue, Los Angeles— Take one cup sugar, one-half cup butter, one-half cup milk, two eggs, one and one-half cups flour, one tea- spoonful baking powder. Bake in layer-cake tin. Frosting and filling: Boil one cup sugar and four ta'blespoonfuls water until it hairs; pour over beaten whites of two eggs, stir- ring slowly. Add twelve figs chopped fine. Put between and on top of cake. Cut figs in small pieces and stick into the frosting. NO. 40. FRENCH CHOCOLATE CAKE. Mrs. J. M. Shiner, 317 Douglas street, Los Angeles.— Mix two cups sugar and half cup butter to- gether'; add yolks of thr^e eggs well beaten, one-half cup milk, one teaspoonful soda dis- solved in warm water, one cup chocolate, dis- solved in boiling water, one teaspoon vanilla extract; beat well together and stir in two cups of flour

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