Rich Chocolate Cake

Ingredients

• ½ cup Cottolene
• ½ cup hot water
• 1½ cups sugar
• ¾ cup milk
• 4 eggs
• 2 cups flour
• 4 squares chocolate
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon salt
• 1 teaspoon vanilla

Method

1. 1

   Cream Cottolene, add sugar gradually, stirring constantly.

2. 2

   Melt chocolate over hot water, add hot water and beat into creamed mixture; add yolks of eggs beaten until thick.

3. 3

   Mix and sift flour, cinnamon, baking powder and salt; add to first mixture alternately with milk, add vanilla.

4. 4

   Fold in beaten egg whites.

5. 5

   Bake in a shallow pan for 40-45 minutes.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 48. The excerpt below is the record exactly as published.

RICH CHOCOLATE CAKE }/2 cup Cottolene. J/^ cup hot water. 13/2 cups sugar. 3^ cup milk. 4 eggs. 2 cups flour. 4 squares chocolate. 3 teaspoons baking powder. 1 teaspoon cinnamon. 34 teaspoon salt. 1 teaspoon vanilla. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Melt chocolate over hot water, add hot water specified in recipe and beat immediately into creamed butter and sugar; add yolks of eggs beaten until thick and light. Mix and sift flour, cin- namon, baking powder and salt; add to first mixture alternately with milk, add vanilla. Cut and fold in the stifily-beaten whites of eggs. Bake in a shallow pan forty to forty-five minutes. Cover with Boiled Frosting (for recipe see Page 5Q). SPICED ICED TEA 4 teaspoons tea. 2 cups boiling water. 9 cloves. Process: Follow recipe for making tea. Strain into pitcher over cloves, chill, then pour into glasses filled with cracked ice. Sweeten to taste. The flavor of tea is preserved and is much finer by chilling the infusion quickly, before pouring over ice. Allow three cloves for each glass. The large Penang cloves are the best. Hunger is the best seasoning for meat. And thirst for drink. — Cicero. 108 52 Sunday Dinners illTLnday (m Nova Scotia Canapes Pan Broiled Fillets of Beef — Sultana Sauce Carlsbad Potatoes Peas and Onions French Style Lettuce, Peppergrass and Onion Salad Peach Ice Cream — Cocoanut Cake Coffee H ■ ^ NOVA SCOTIA CANAPES Cut white bread in one-third inch sHces; stamp out with heart- shaped cutter; spread both sides thinly with butter, brown them deHcately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapes on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course. PAN BROILED FILLETS OF BEEF Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-buttered frying pan, turning every ten seconds for the two minutes, that the surface may be seared thoroughly, thus preventing the loss of juices. Turn occasionally afterward. When half done season with salt, pepper, reduce heat and finish cooking. Arrange on hot serving platter and spread generously with soft butter. Pour over Sultana Sauce. (For recipe see Page 61.) CARLSBAD POTATOES Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two tablespoons butter and August ^^ Sunday Dinners 109 First Sunday two teaspoons salt

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