Homemade
Chocolate Recipes:
Miss
Farmer's Chocolate Nougat Cake
(* All measurements
should be level.)
- * a cup of butter,
- 1 * cups of powdered
sugar,
- 1 egg,
- 1 cup of milk,
- 2 cups of bread flour,
- 3 teaspoonfuls of
baking powder,
- * teaspoonful of
vanilla,
- 2 squares of chocolate,
melted,
- * a cup of powdered
sugar,
- 2/3 a cup of almonds
blanched and shredded.
Cream the butter, add gradually one and one-half cups of 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 a cup of 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.
Recipe Credit: Boston Cooking School Cook Book, Fannie Merritt Farmer
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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