Leroy's Birthday Cake
Serves 8
For filling, mix one teaspoonful of orange extract, two tablespoonfuls of sugar, one teaspoonful of butter, the yolk of one egg (white for icing), two-thirds of a cupful of boiling milk, and one teaspoonful of cornstarch. Dissolve cornstarch in some milk, add butter and sugar, then pour the rest of the boiling milk, stirring briskly until partially cold. Add orange extract and yolk of egg well beaten. Fill between the layers and ice the top. Serve while warm.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
Full nutrition (34 nutrients)
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 175. The excerpt below is the record exactly as published.
one cupful of sweet milk, one cupful of butter, two and three-quarter cupfuls of flour, two eggs, two teaspoonfuls of baking-powder. Flavor this with vanilla. Stir the chocolate mixture into this and bake on layer tins. When baked spread strawberry preserves between the layers. W. F. White. CHOCOLATE CARAMEL CAKE. One scant cupful of butter, two cupfuls of sugar, one cupful of sweet milk, three cupfuls of flour, two teaspoonfuls of baking-powder, four eggs and one teaspoonful of vanilla. Cream butter and sugar, stir in the beaten yolks; add the milk, then the flour and baking-powder sifted well together, then the beaten whites and last the vanilla. Bake in four deep tins. Filling. — To one pint of sweet milk add two cupfuls of sugar, one- fourth of a cake of Baker's chocolate and butter the size of an &gg. Cook until thick and spread between the layers. Mrs. J. C. Spradling. CHOCOLATE LAYER CAKE— No. 2. Grate one cake of unsweetened chocolate, add four tablespoonfuls of iiour, two teaspoonfuls of baking-powder, one cupful of sugar, five eggs beaten with the sugar. Beat the whole fifteen minutes and bake in layers. Filling. — One cupful of milk, one heaping teaspoonful of corn- starch, mixed smooth in milk. Beat three eggs separately, add the yolks to the cupful of milk, add two teaspoonfuls of vanilla extract. When warm, add butter the size of a hickory nut and one-half cupful of sugar. Stir in the beaten whites when cool. Mrs. Do Murray. ^ CAKES. 243 ORANGE CAKE. Two eggs, one cupful of sugar, one-quarter cupful of butter, one and one-half cupfuls of flour, one-half cupful of sweet milk, two rounding tea- spoonfuls of baking-powder, one tablespoonful of orange juice. Beat the butter and sugar together, add the beaten yolks, then the milk, lastly the beaten whites and the flour, stirring hard. Bake in two or three laj/ers about twenty minutes Filling. — For Orange Filling see page 249. Mrs. G. Pope. LEROY'S BIRTHDAY CAKE. Two eggs, one cupful of sugar, one tablespoonful of butter, one cup- ful of sweet milk, one teaspoonful (heaping) of baking-powder, a little nutmeg and flour to make a dough just stiff enough to run
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