Spanish Chocolate Cake

Ingredients

• Two cups dark brown sugar
• one cup butter
• three-fourths cake Baker's Chocolate
• four eggs
• one-half cup sweet milk
• two cups flour
• one teaspoon level full soda

Method

1. 1

   Dissolve soda in tiny drops of hot water.

2. 2

   Mix all ingredients and add vanilla to taste.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 25. The excerpt below is the record exactly as published.

SPANISH CHOCOLATE CAKE. Two cups dark brown sugar, one cup but- ter, three-fourths cake Baker's Chocolate, four eggs, one-half cup sweet milk, two cups flour, one teaspoon level full soda. Dissolve soda in tiny drops of hot water. Add vanilla to taste. Icing: Whites of five eggs, five cups of sugar, one and tAvo-thirds cups of Avater. — Mrs. E. G. Ragland. Small Cakes ''Sweet cakes and short cakes, Ginger cakes and. honey cakes, And the whole family of cakes." TEA CAKES. Two cups sugar, flour to make dough stiff enough to roll, two eggs or yolks of four eggs, one cup lard, one cup sour milk, one teaspoon- ful soda, one pinch salt. — Mrs. M. F. Makkham. MOTHER'S TEA CAKES. One egg, one cup sugar, one-half cup butter, one-fourth cup buttermilk, one teaspoonful soda, flavor wath a little cinnamon. Flour enough to roll. Take butter and a portion of the flour and work together as for biscuits. Beat eggs and sugar and buttermilk, into which the soda has been dissolved, together ; add to the dough and add enough flour to make it stiff. Roll out very thin. Cut and bake in a moderate oven. — Mrs. A. G. Elliott. MOTHER'S TEA CAKES. Two quarts flour, one cup lard, one cup butter

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