White Mountain Cake with Chocolate a la Hammond

Ingredients

• Three-quarters cup butter
• one cup brown sugar
• two cups flour
• two teaspoons Royal baking powder
• yolks of four eggs
• half cup milk
• two squares of chocolate

Method

1. 1

   Rub the butter and sugar to a cream; add the yolks, beat for ten minutes, then add the milk, flour, baking powder, and the chocolate.

2. 2

   Bake in two layers.

3. 3

   For the light layer, take small half cup butter, one cup sugar, whites of four eggs, half cup milk, one and a quarter cups flour, half cup cornstarch, two teaspoons Royal baking powder, three tablespoons almond paste.

4. 4

   Stir butter to a cream, add sugar and almond paste, milk, flour, baking powder, and cornstarch that have been sifted about three times, stir well, beat whites stiff, add carefully, bake in two layers.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 592. The excerpt below is the record exactly as published.

White Mountain Cake with Chocolate a la Hammond Monceau au Chocolat a la Hammond This is made in two batters, a dark and light one. Three-quarters cup butter, one cup brown sugar, two cups flour, two teaspoons Royal baking powder, yolks of four eggs, half cup milk, two squares of chocolate

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