The following recipes [from 1920] using cocoa and chocolate are especially reliable as well as delicious, and will be welcomed in any chocolate-loving family.

Fewer pennies will be lured from the pockets of the boys and girls by cheap chocolate candies and sodas if more cocoa and chocolate are used in the home.


A real Devil’s Food cake recipe

Cream one-half cupful of buttei with two cupsful of sugar. Add the well-beaten yolks of four eggs and one-half cupful of grated chocolate melted. Mix in alternately one cupful of milk and two and one-third cupsful of flour, sifted with four teaspoonsful of baking powder and one-half teaspoonful each of cinnamon and salt. Add the stiffly-beaten whites of the eggs and one teaspoonful of vanilla. Bake in loaf or layers.

Another chocolate cake recipe

Melt two squares of chocolate, add three tablespoonfuls of butter, one cupful of powdered sugar and one-half cupful of milk. Stir and cook until it begins to thicken. Add the yolks of two eggs well beaten in one-half cupful of milk. Continue beating until it is almost jelly-like. Set aside to cool. When almost cold, add one teaspoonful of baking soda dissolved in a little water. Stir in one and two-thirds cupsful of flour well-sifted. Bake in two square layers. It will take only about seventeen minutes to bake.

Cocoa layer cake recipe

Cream one-half cupful of butter or oleo until smooth and beat in one cupful of sugar. Add the yolks of three eggs well beaten and one teaspoonful of vanilla. Sift together one and one-half cupsful of flour six tablespoonsful of cocoa, two teaspoonfuls of baking powder and a pinch of salt. Add two-thirds of a cupful of milk and the sifted ingredients alternately, beating very thoroughly. Fold in the stiffly beaten egg whites, and pour into well-greased pans and bake in a moderately hot oven for about thirty minutes.

MORE: 18 classic chocolate cake recipes (1911)

Cocoa angel food recipe

Beat the whites of five eggs until very foamy, add one-fourth teaspoonful cream of tartar and beat until dry. Then gradually add one cupful of sifted sugar which has been mixed with one-fourth cupful of cocoa. Add vanilla, one-half cupful of flour and one-half tablespoonful of cornstarch, which has been sifted many times. Bake in a tube pan one-half hour.

Fudge frosting recipe

Melt two ounces of chocolate over hot water. Add two cupfuls of sugar and one cupful of milk. Stir while the sugar melts. When it reaches the boiling point, beat vigorously and let cook to the soft ball stage, which is about 236 degrees Fahrenheit. Remove from the fire add two tablespoonfuls of butter and let stand until cold, then beat until creamy and spread on cake.

Uncooked chocolate frosting recipe

A very delicious uncooked frosting is made from powdered sugar, melted chocolate or cocoa and strong, hot coffee enough to moisten. Vanilla can be added if desired, but a few grains of salt are absolutely essential. It should be well-beaten and so smooth it can be spread on the cake without lumping. If the combination of these two flavors is not liked, it can be made from butter and moistened with a few drops of milk. The amount of chocolate can be regulated according to personal taste.


About this story

Source publication: New-York Tribune

Source publication date: March 28, 1920

Filed under: 1920s, Dessert recipes

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