Marble Chocolate Cake
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 2. The excerpt below is the record exactly as published.
one and one- half cups flour, two eggs, one tea.spoon baking powder. (Filling.) One cup sugar, one cup sweet cream, one cup of nuts chopped fine, put on the stove, boil five minutes, take off and stir until nearlv * • cool, put between layers and on top. Mrs. Mary Ream. SPICE CAKE NO. 1. Four eggs, leaving out the whites of two for frosting, two cups sugar, one-half cup butter, one-half cup sour milk, one teasp<N>n stMla stirred in the milk, two teasiioons cinnamon, one teaspoon cloves, one-half nutmeg, two cups flour. Mrs. Clara Norton, Sulphur Springs. THR PKNySYIiVANIA (JERMANCOOK POOR. SPICE CAKE NO. 2. One cup molasses, one cup sugar and one-half cup butter, one-half cup sour milk, two eggs, one-half teaspoon soda, one-half teaspoon each cinnamon, cloves and nutmeg, two and one-half cups flour. Mrs. G. E. IIolhien. OLD FASHIONED STIR CAKE. One cup sugar, one egg, one cup soui cream, one teaspoon soda, flour to make a soft batter, stir all together and bake. Mrs. S K. Culp. CHOCOLATE CAKE. One cup butter, three cups brown sugar, one cup sweet milk, four cups flour, yolks of seven eggs, nine tablespoons Kaker’s chocolate grated, three teaspoons baking powder. S K. MARBLE CHOCOLATE CAKE. One-half cup butter, one and one-half cups sugar beaten to a cream, one tea¬ spoon baking powder, one-half cup of milk, whites of four eggs, one and one- half cups flour. Take one cup of this mixture and add ttve tablespoons grated chocolate wet with milk and flavor with vanilla, put a layer of white batter in pan, drop chocolate part with a spoon in spots, pour over the remaining white bat¬ ter and bake, cover with a chocolate frost¬ ing. Mrs Mary Ream, Hartville. MIDNIGHT CAKE. One cup sugar, one half cup butter, one half cup sweet milk, two egg’., two cups flour, one teaspoon soda diss(dved in hot water. Boil the following and stir into the dough after it is cold: one half cup sugar, one-half cup milk and one-half cui> grated choccdate, add one teaspoon vanilla after it is removed from stove. (’LARA XORTON. DARK LAYER OR (Devil’s Food.) Four eggs, two cups brown sugar, one- half cup butter, one half cup sour milk,one teaspoon soda, one-half cup boiling water, one-third bar Baker’s chocolate, two heap¬ ing cups flour, cream, butter and sugar, add the eggs well beaten, then milk, dis- s(dve chocolate in half the boiling water and .soda in the other half, add to the bat¬ ter, la.stly add the flour. Bake in three layers. Frost with caramel filling. Two cups brown sugar, one-third cup cream, butter size of an egg, boil until it threads from the spoon, beat until nearly C(M)1, flavor with vanilla and spread between layers and on top. (Very fine.) Mrs. L. K. Hem. DARK AND WHITE LAYER CAKE. One cup butter, two cups sugar, four cups flour, three eggs, three tea.sp(K)us baking powder, one cup water. Take half the batter grate in chocolate, when baked, place alternate dark and white layers, cover with frosting, Mary Ream. DARK LAYER CAKE NO. 1. One cup mola.sses, one-half cup sugar, one half cup lard or butter, one-half cup buttermilk, yolks of three eggs, one tea¬ spoon soda, one cup seeded raisins, spices to taste, add flour but do not make too stiff. Mrs. Heimbacch, Mishler, O. WHIPPED CREAM CAKE. Four eggs, one cup sugar, one cup flour, one teaspoon baking powder
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