Othello Cake

Ingredients

• one cupful of sugar
• half a cupful of butter
• one cupful and three-fourths of flour
• half a cupful of milk
• the whites of two eggs
• the yolks of four
• one teaspoonful of baking powder
• half a teaspoonful of vanilla extract
• one ounce of chocolate
• three table-spoonfuls of the sugar
• one table-spoonful of water
• two cupfuls of powdered sugar
• two ounces of chocolate
• two table-spoonfuls of water
• one pint of walnut meats

Method

1. 1

   Melt chocolate with sugar and water.

2. 2

   Cream butter and sugar, add melted chocolate and vanilla.

3. 3

   Mix in milk, egg yolks, flour, and baking powder.

4. 4

   Bake in plates for 18 minutes.

5. 5

   For icing, beat egg whites, add sugar, melted chocolate, and vanilla.

6. 6

   Layer cakes with icing and walnuts.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 402. The excerpt below is the record exactly as published.

Othello Cake. For the cake there will be required one cupful of sugar, half a cupful of butter, one cupful and three- fourths of flour, half a cupful of milk, the whites of two eggs, and the yolks of four, one teaspoonful of baking- 762 MISS PARLOA'S KITCHEN COMPANION. powder, half a teaspoonful of vanilla extract, and one ounce of chocolate. Scrape the chocolate, and put it in a small frying-pan with three table-spoonfuls of the sugar and one table- spoonful of water. Beat the butter to a cream, and gradually beat into it the sugar. Place the frying-pan with the chocolate over a hot fire, and stir until the chocolate mixture is smooth and glossy. Add this and the vanilla to the creamed sugar and butter. Beat well ; then gradually beat in the milk. Next add the yolks of the eggs, well beaten ; then the flour, in which the baking- powder has been mixed; and finally the whites of the eggs, well beaten. Spread this mixture in four well- buttered Washington-pie plates. Bake about eighteen minuses in a moderate oven. Icing. — For the icing use the whites of two eggs, two cupfuls of powdered sugar, two ounces of chocolate, two table-spoonfuls of water, one teaspoonful of vanilla ex- tract, and one pint of walnut meats. Put aside half a pint of whole walnut meats ; chop the remainder moderately coarse. Scrape the chocolate, and put it in a small frying-pan with six table-spoonfuls of sugar and two table-spoonfuls of the water. Put the whites of the eggs in a bowl, and add a table-spoonful of sugar to them. Beat for five minutes ; then add another table-spoonful of sugar. Continue this until all the sugar has been beaten into the eggs. Now put the frying-pan over a hot fire, and stir until the chocolate is smooth and glossy. Pour this preparation into the icing ; add the vanilla, and stir well. Put two of the cakes on plates ; spread a layer of the icing on each cake. Sprinkle the chopped walnut meat over the icing, and put the other two cakes on top of the first two. Cover them with icing, and decorate with the whole walnut meats. Set in a cool place to harden the icing. CAKE. Neapolitan Cake. This cake is made of four colors, — white and pink, yellow arid brown. For the white and pink cake use half a cupful of butter, one of sugar, two cupfuls of flour, half a cupful of inilk, the whites of four eggs, one teaspoonful of baking-powder

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