Homemade
Chocolate Recipes:
Chocolate
Cake
For two sheets of
cake, use three ounces of Walter Baker & Co.'s Premium No.
1 Chocolate,
three eggs, one cupful and three-fourths of sifted pastry flour, one cupful and three-fourths
of sugar, half a cupful of butter, half a cupful of milk, half a teaspoonful of vanilla
extract, one teaspoonful and a half of baking powder.
Grate the chocolate. Beat the butter to a cream, and gradually beat in the sugar.
Beat in the milk and vanilla, then the eggs (already well beaten), next the chocolate,
and finally the flour, in which the baking powder should be mixed. Pour into two
well buttered shallow cake pans. Bake for twenty-five minutes in a moderate oven.
Frost or not, as you like.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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