Cream Chocolate Cake recipe (1911)
Cream Chocolate Cake
For the first part, take one cup of sugar, half a cup of butter, two-thirds cup of sweet milk, two cups of flour, three eggs beaten separately and whites folded in last of all, and one teaspoonful of baking powder.
Second part: One cup of grated Baker’s chocolate, two-thirds cup of sugar, half a cup of sweet milk, and the yolk of one egg, well beaten. Put the second part over the heat in a double boiler and let come to a boil, stirring all the time. Let stand until cold; then stir in a level teaspoonful of soda dissolved in a little hot water, and mix this part well with the first part, now adding the beaten whites of egg.
This may be baked either as a layer cake or in loaf form.
For frosting, boil up one cup of sugar and half a cup of water until it ropes, and turn this over a well-beaten egg white, beating all the time until it is cold. A teaspoonful of thick, sweet cream added, and flavoring desired, are nice and improving. One cannot fail with it except by getting too much flour, in which case it is not so soft and delicate. If less chocolate is liked, reduce the amount.
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Publication: The Commoner (Lincoln, Neb.)
Publication date: December 01, 1911
