Icing for Coccanut-Chocolate Cake
From The way to the heart, 1905
Icing hardens quickly.
Presented as published in 1905. 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 way to the heart (1905) by Carrie Pickett Moore, page 30. The excerpt below is the record exactly as published.
grated cocoanut. Coccanut-Chocolate Cake. Two cups of sugar, i cups of butter, i cup of milk, 5 eggs, 3 cups of flour, I teaspoon of powder, i teaspoon of Sauer's vanilla. Bake in 4 layers and spread the following between them: Icing. — Beat whites of 3 eggs until light, add i pound of pulverized sugar and i grated cocoanut. Melt ^ of a pound of Baker's chocolate,
Cook this with the app: pantry check, scaling, and the assistant.