Spanish Chocolate Cake

Ingredients

• two cakes Spanish chocolate
• one-half cup butter
• one cup brown sugar
• four eggs
• one cup milk
• three cups flour
• two tablespoons baking powder
• one teaspoon vanilla

Method

1. 1

   Melt chocolate, mix with butter and brown sugar.

2. 2

   Beat eggs separately, mix yolks into chocolate mixture.

3. 3

   Add milk, beaten egg whites, flour, and baking powder.

4. 4

   Bake in loaf or layers.

5. 5

   Make icing with melted chocolate, butter, and brown sugar.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 14. The excerpt below is the record exactly as published.

Spanish Chocolate Cake Get the Spanish chocolate, a little round cake about three inches across, flavor different from other chocolate. Melt two cakes, add one-half cup butter, one cup brown sugar, beat four eggs separatel}^, mix yolk into chocolate, butter and sugar, beat well, pour one cup milk on top, the beaten egg white on top of milk, three cups flour with two tablespoons baking powder, stir all to- gether, add teaspoon vanilla, bake in loaf or lay- ers, make icing of melted chocolate cake, table- spoon butter, one-half cup brown sugar, cook; when cool spread on cake or vise as filling. MEXICAN-SPANISH RECIPES HI Mexican Candy Two cups dark brown sugar, one-half cup wa- ter, teaspoon butter, cook until it forms a soft ball in water, put pecan nuts in bottom of but- tered saucers and pour sugar on while hot; let cool and there is the little thin round cakes one sees on the street sold bv Mexicans. A TYPE OF SPANISH WOMEN ANOTHER TYPE OF SPANISH WOMEN List of Mexican Supplies in Mexican Stores As safron (Safron), used for Havoring meat and chile dishes. Oregano (Mexican sage), used for flavoring all meat and chile dishes. Cominos (common seed), used for flavoring all meat and chile dishes. Cilantio (Cariandos seed), used for flavoring all meat and chile dishes. Frijoles Colorado (pink beans). Appelito Marado (a blue JNlexican bean). Belotas (Mexican acorns). Pinones (pine nuts). Maize Blanco (white corn), used for Mexican dishes. Ojas (corn husk for Tamales). Queso de tina (cheese made of cactus sweetened). Gueso Mexicano (a IMexican cheese). Panocha (dark cane sugar in cone shape cakes). Piloncillo (light brown cane sugar in cone shape cakes). Chile Colorado (red chile), chile sauce. Dule tipinos (small round red chile used for pepper sauces. Pinole corn or wheat parched ground for ^Mexican drink, flavored with cinnamon and sweetened with sugar, mixed with milk or water. Nixtamal Mexican Corn prepared old time way, ground in mortars. Choriso (Mexican sausage). -Tammiello (Hamirello). candy made of pumpkin. Cojeta de membrio, preserves made of quinces and Pa- nocha. (^ojeta de camote. sweet potatoes and panocha, preserves. Tamarindo. a dried fruit to soak in water and sweetened for a drink. Tomatillas, a small wild green tomato. Classification of Recipes Page Spanish Dinner 17 Spanish Menn 21 Ensaladas Espanol (Spanish Salads) 25 Sopa Espanol (Spanish Soups) 37 Tortillas ,. 43 Enchiladas ./. 55 ( 'hili Pulps and Sauces 59 Pickles and Relishes 63 Cliili Con Carne 65 Tamales 68 Eggs, Omelets, Etc 75 Carne Espanol (Spanish Meats) 81 Frijoles (Spanish Beans) 91 Arroz a la Espanol (Spanish Rice) 97 Spanish Stutf ed Peppers and Onions 103 Spaghetti, Macaroni 106 Stuffed Potatoes 106 Summer Squash 107 Spanish Cheese Fingers 109 ^lexican Sandwiches 109 Spanish Brown Cake 110 Spanish Chocolate

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