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Chocolate Cake

Chocolate cake has always been the favorite dessert to close fabulous dinners and gatherings. For your enjoyment, GG Archives have compiled several vintage recipes of Chocolate Cakes from various cookbooks of the era.

GOOD PLAIN CHOCOLATE CAKE

  • Beat 1/4 cup of butter
  • Beat one egg light
  • Gradually beat 3/4 cup of sugar into each, then beat the two together
  • Add 3 oz. (squares) of melted chocolate then add, alternately, one cup of milk, 1/2 cup of hot water and 2 cups of flour sifted again with 3 teaspoons of baking powder, 1/2 teaspoon of salt and a teaspoon of cinnamon
  • Bake in layers or in a sheet
  • Cover with white or chocolate frosting or leave plain as desired.

CHOCOLATE CAKE (1)

  • 3 tablespoons butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 1/3 cups flour
  • 2 teaspoons baking powder
  • 1 square chocolate melted
  • 1/2 teaspoon vanilla
  • Cream the butter, add one-half sugar, egg well beaten, and remaining sugar
  • Mix and sift flour and baking powder, add alternately with milk to first mixture
  • Then add chocolate and vanilla
  • Bake thirty minutes in a shallow pan
  • CHOCOLATE CAKE (2)
  • 1/2 cup butter   
  • 1 1/2 cups flour
  • 1 cup sugar   
  • 2 1/2 teaspoons baking powder
  • 2 small eggs   
  • 2 oz. chocolate, melted
  • 1/2 cup milk   
  • 1/2 teaspoon vanilla
  • Cream the butter, add sugar gradually, and yolks of eggs well beaten, then whites of eggs beaten until stiff
  • Add milk, flour mixed and sifted with baking powder, and beat thoroughly
  • Then add chocolate and vanilla
  • Bake forty minutes in a shallow cake pan.   

 

  • CHOCOLATE CAKE (3)
  • 1/2 cup butter   
  • 1/4 teaspoon soda
  • 1 1/2 cups sugar   
  • 3/4 teaspoon cream of tartar
  • 1/2 cup milk   
  • Whites 5 eggs
  • 2 1/4 cups flour   
  • 2 squares unsweetened chocolate, grated
  • Cream the butter; add sugar gradually, milk, and flour mixed and sifted with soda and cream of tartar
  • Beat whites of eggs, and add to the first mixture; then add chocolate, and beat thoroughly
  • Bake forty-five minutes in a moderate oven.   

 

 

CHOCOLATE CAKE (4)

  • Cream a heaping tablespoon of butter with a cup of sugar
  • Add two eggs well-beaten
  • 1/3 cup of milk
  • 2/3 cup of grated chocolate mixed to a smooth paste with boiling water and a teaspoon of vanilla
  • 1 1/2 cups of flour sifted with two teaspoons of baking powder
  • Bake in three layers
  • For the filling, boil 2/3 cup of milk with 2 cups of sugar and a teaspoon of vanilla until the syrup makes a soft ball when dropped in cold water.
  • Take from the fire and beat until smooth and creamy.

CHOCOLATE CAKE (5)

  • Cream 1/2 cup of butter with 1/2 cup of sugar
  • Add 2 eggs well-beaten
  • 1/2 cup of milk in which half a teaspoon of soda has been
  • dissolved, and 2 cups of sifted flour
  • Cook to a smooth paste one cup each of milk and sugar,1/2 cup
  • of grated chocolate, the beaten yolk of an egg, and a teaspoon of vanilla. Cool, mix with the cake batter and bake in layers.
  • Put together with boiled frosting.

CHOCOLATE CAKE (6)

  • Cream 1/2 cup of butter with 2 cups of sugar
  • Add 3/4 cup of milk
  • 1 teaspoon of vanilla
  • 2 1/2 cups of flour sifted with a teaspoon of cream tartar and half a teaspoon of soda.
  • Fold in the stiffly beaten whites of eight eggs and bake in layers.
  • Beat the white of one egg to a stiff froth
  • Add 3 tablespoons of sugar and 1 tablespoon of grated sweet chocolate
  • Put the cake together with the frosting.

CHOCOLATE CAKE (7)

  • Cream 2/3 cup of butter with 2 cups of sugar
  • Add 1 cup of milk
  • 1 teaspoon of vanilla
  • 3 cups of flour sifted with 3 teaspoons of baking powder, and the stiffly
  • beaten whites of seven eggs
  • Bake in layers
  • Cream 2/3 cup of butter with 2 cups of sugar
  • Add the beaten yolks of seven eggs, a teaspoon of vanilla, one cup each of milk and grated chocolate and 3 cups of flour sifted with 3 teaspoons of baking powder
  • Bake in layers
  • Thicken a pint of milk with a tablespoon of cornstarch rubbed smooth with a little of it, add 2 eggs beaten with half a cup of sugar, and cook until smooth and thick, stirring constantly
  • Cool and flavor with vanilla
  • Put the cake together in alternate layers of light and dark, spreading
  • the cold filling between.

CHOCOLATE CAKE (8)

  • Cream a cup of butter with 2 cups of sugar
  • Add the yolks of five eggs well-beaten
  • 1 cup of milk
  • 1 teaspoon of vanilla, 3 1/2 cups of flour sifted with two heaping teaspoons of baking powder, and the stiffly beaten whites of two eggs
  • Bake in layers
  • Boil 2 cups of sugar with 1/2 cup of water until it threads from the spoon and pour in a thin stream upon the stiffly beaten whites of three eggs
  • Add half a cake of grated chocolate
  • Cook to a smooth paste with little hot water and a teaspoon of vanilla Beat until thick and put the cake together
  • Or, mix the stiffly beaten whites of three eggs with one and 1/2 cup of powdered sugar, 3 tablespoons of grated chocolate, and one teaspoon of vanilla.

 

CHOCOLATE CREAM CAKE

  • Cream together 1/2 cup of butter and 1 cup of powdered sugar
  • Add 2 eggs well beaten
  • 1/2 cup of milk
  • 1 teaspoon of vanilla, and 2 cups of flour sifted with 2 teaspoons of baking-powder
  • Bake in layer-cake pans and cool
  • Bring to the boil 1 cup of milk in a double boiler, and thicken with the yolks of 2 eggs beaten with a tablespoon of flour and 2 tablespoons of sugar
  • Add a few grains of salt, cover, and cook for fifteen minutes, then flavor with vanilla and cool
  • Put the cake together with the filling and ice with sweet chocolate melted in a double boiler with as little water as possible.

 

 

CHOCOLATE DOMINOES

  • 1/2 cup pecan nut meat   
  • 1/2 cup dates
  • 1/2 cup English walnut meat   
  • Grated rind 1 orange
  • 1/2 cup figs   
  • 1 tablespoon orange juice
  • 1 square chocolate, melted
  • Mix nut meats, figs, and dates, and force through a meat chopper, or chop finely
  • Add remaining ingredients, toss on a board sprinkled with powdered sugar, and roll to one-third inch in thickness
  • Cut in domino shapes, spread thinly with melted unsweetened chocolate, and decorate with small pieces blanched almonds to imitate dominoes.   

 Chocolate Layer Cake
From Chocolate and Cocoa Receipts
CHOCOLATE LAYER CAKE

  • 5 level tablespoons of butter
  • About 2 1/2 cups sifted flour
  • 3 1/2 squares Baker's Premium No. 1 Chocolate (melted)
  • 1 cup granulated sugar
  • 3 eggs,
  • 1 cup milk
  • 3/4 level teaspoons baking powder
  • Cream butter, add sugar, the melted chocolate, the whole eggs and beat all until smooth
  • Set this aside to cool
  • Add vanilla and half cup of the flour in which has been sifted the baking powder
  • Then add milk and remaining flour alternately, using enough flour to make mixture stiff enough to drop from the spoon
  • This may seem stiffer than other cake mixtures, but the amount of flour given will not be too much
  • Beat until very smooth
  • Bake in square or round pans 20 or 25 minutes or until the cake springs back when pressed with the finger
  • Put layers together with a thick, white frosting, lightly covered with marshmallows cut in small pieces, or omit the marshmallows and press half walnuts into the frosting, while it is soft
  • When the marshmallows are not used add 1 teaspoonful of vanilla to the cake mixture.

 

 

CHOCOLATE MARSHMALLOW CAKE

  • Follow recipe for Chocolate Cake (3)
  • As soon as cake is removed from the pan, cover bottom with marshmallows pulled apart with tips of fingers, but not quite separated into halves
  • The exposed soft surface will quickly adhere to the hot cake
  • Pour over Chocolate Fudge Frosting   

 

CHOCOLATE NOUGAT CAKE

  • 1/4 cup butter
  • 1 1/2 cups powdered sugar
  • 1 egg
  • 1 cup milk
  • 2 cups bread flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon vanilla
  • 2 squares chocolate melted
  • 1/3 cup powdered sugar
  • 2/3 cup almonds blanched and shredded.
  • Cream the butter, add gradually one and one-half cups sugar, and egg unbeaten
  • When well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla
  • To melted chocolate, add one-third cup powdered sugar, place on range, add gradually remaining milk, and cook until smooth
  • Cool slightly, and add to cake mixture
  • Bake fifteen to twenty minutes in round layer cake pans
  • Put between layers and on top of cake White-Mountain Cream sprinkled with almonds.

 

CHOCOLATE NUT CAKE

  • Cream 1/2 cup of butter with 1/2 cup of sugar
  • Add a square of bitter chocolate grated and cook to a smooth paste with 3 tablespoons of sugar and a little hot water
  • Add 1/2 teaspoon of vanilla, 1/2 cup of milk, the yolks of four eggs well-beaten and 1 3/4 cups of flour sifted with one teaspoon of baking-powder
  • Fold in the stiffly beaten whites of two eggs and bake in a moderate oven for twenty minutes in three or four layers
  • For the filling grate 2 squares of bitter chocolate and cook to a smooth paste with a little water
  • Cool, and fold the stiffly beaten whites of two eggs, adding gradually two cups of powdered sugar, a teaspoonful of vanilla, and a cup of chopped walnuts
  • Put the cakes together with the filling and cover the top with icing and walnut meats.

CHOCOLATE SPONGE CAKE

  • Beat the yolks of 8 eggs light with 3 cups of powdered sugar
  • Add the juice of a lemon
  • 1/2 cup of cold water, and the stiffly beaten whites of seven eggs
  • Sift in 3 cups of flour and 3 teaspoons of baking powder and bake
  • in layer-cake pans for twenty-five minutes
  • Grate half a cake of bitter chocolate and cook to a smooth paste with a cup each of sugar and water
  • Take from the fire, add half a cup of cream, the stiffly beaten white of an egg, and a teaspoonful of vanilla.
  • Cool, and put the cake together with the filling.
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