Ryzon Layer Cocoa Cake

Ingredients

• 2 tablespoonfuls (i ounce) butter
• 1 level cupful (yi pound) sugar
• yi cupful (i gill) cold water
• 2 level tablespoonfuls cocoa
• 1 teaspoonful vanilla extract
• 2 eggs
• 2 level teaspoonfuls Ryzon
• I level cupful (}/i pound) flour
• yi cupful (2 ounces) sweet butter
• yi cupful (2 ounces) powdered sugar
• I teaspoonful vanilla extract
• 4 level teaspoonfuls cocoa
• X cake chocolate
• I level teaspoonful flour
• yi cupful (6 ounces) sugar
• 1 teaspoonful butter
• 2 teaspoonfuls vanilla extract

Method

1. 1

   Cream butter thoroughly with sugar, add water, cocoa, vanilla extract, eggs, well beaten, and flour sifted with Ryzon.

2. 2

   Divide into two greased and floured layer cake tins, and bake in a moderately hot oven for fifteen minutes.

3. 3

   Turn out and cool.

4. 4

   For Filling: Cream butter and sugar together, add vanilla extract and cocoa, mix well, and spread between the layers.

5. 5

   For Icing: Dissolve chocolate in boiling water, add sugar mixed with flour, butter and vanilla extract.

6. 6

   Cook until thick, stirring constantly, then cool and spread on top of cake.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 30. The excerpt below is the record exactly as published.

RYZON LAYER COCOA CAKE ' BY MISS JENNIE WALLACH, NEW YORK CITY 2 tablespoonfuls (i ounce) butter 1 level cupful (yi pound) sugar yi cupful (i gill) cold water. 2 level tablespoonfuls cocoa. 1 teaspoonful vanilla extract. 2 eggs. 2 level teaspoonfuls Ryzon. I level cupful (}/i pound) flour. Filling: yi cupful (2 ounces) sweet butter. yi cupful (2 ounces) powdered sugar. I teaspoonful vanilla extract. 4 level teaspoonfuls cocoa. Icing for Top: X cake chocolate. yi cupful {\yi gills) boiling water. I level teaspoonful flour. yi cupful (6 ounces) sugar. 1 teaspoonful butter. 2 teaspoonfuls vanilla extract

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