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Plain Chocolate Cake
From Lowney's cook book, 1907
Serves 3
This cake may be baked in small cakes by omitting one fourth cup flour.
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 98. The excerpt below is the record exactly as published.
Plain Chocolate Cake 1 cup butter 4 ounces Lowney's Premium Chocolate 1^ cups sugar 5 tablespoons boiling water 2 cups flour I teaspoon salt 3 teaspoons baking powder | cup milk 4 eggs 1 teaspoon vanilla Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking powder and salt have been sifted, milk, and chocolate mixed with water. Beat well; add beaten whites, pour into buttered pans, and bake forty to fifty minutes in a moderate oven. This cake may be baked in small cakes by omitting one fourth cup flour. Chocolate Cake No. 2 4 ounces Lowney's Premium Choc- 2 cups flour olate 3 eggs 1^ cups sugar 2 teaspoons baking powder I cup butter I teaspoon salt i cup milk 3 tablespoons boiling water Melt chocolate, add boiling water, and cook over hot water until smooth. Cream butter; add sugar gradually; when of a creamy consistency, add chocolate mixture, yolks of eggs well beaten, flour in which salt and baking powder have been sifted, and milk. Beat well; cut and fold in well-beaten whites; add flavoring. Pour into buttered pans and bake in a moderate oven thirty or forty minutes. Frost with white or chocolate frosting. This mixture may be used for layer cakes by omitting one fourth cup flour and baking in layer cake pans. CAKE AND COOKIES; FROSTINGS AND FILLINGS 249 Chocolate Raisin Cake 1 cup butter 2 squares Lowney's Premium 1^ cups sugar Chocolate, grated f cup milk I teaspoon cimiamou 5 egg yolks 2 cups seeded raisins 1 teaspoon salt
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