Ryzon Chocolate Layer Cake

Ingredients

• 4 squares (4 ounces) bitter chocolate
• yi cupful {y4 gill) boiling water
• yi cupful (4 ounces) butter
• lyi level cupfuls (10 ounces) sugar
• 1 teaspoonful vanilla extract
• 3 eggs, separated
• 2 level teaspoonfuls Ryzon
• 2 level cupfuls {yi pound) flour
• yi level teaspoonful salt
• yi cupful (i gill) milk

Method

1. 1

   Melt chocolate in small saucepan, add water, and cook over hot water until smooth.

2. 2

   Cream butter and sugar together, add chocolate, vanilla extract, yolks of eggs well beaten, flour sifted with salt and Ryzon, and add milk.

3. 3

   Beat well, cut and fold in whites of eggs beaten to a stiff froth.

4. 4

   Divide into three greased and floured layer tins, and bake in a moderate oven for twenty-five minutes.

5. 5

   Cool and put together with white or chocolate frosting.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 31. The excerpt below is the record exactly as published.

RYZON CHOCOLATE LAYER CAKE 4 squares (4 ounces) bitter chocolate. yi cupful {y4 gill) boiling water. yi cupful (4 ounces) butter. lyi level cupfuls (10 ounces) sugar. 1 teaspoonful vanilla extract. 3 eggs, separated. 2 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. yi level teaspoonful salt. yi cupful (i gill) milk

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