Homemade
Chocolate Recipes:
Cocoa
Cake
(* All measurements should be level.)
- * a cup of butter,
- * a cup of milk,
- 1 cup of sugar,
- 6 level tablespoonfuls
of Baker's
Cocoa,
- 3 eggs,
- 2 level teaspoonfuls
of baking powder,
- 1 teaspoonful of
vanilla,
- 1 * or 2 cups of
sifted pastry flour.
Cream the butter, stir in the sugar gradually, add the unbeaten eggs, and beat all
together until very creamy. Sift together one-half cup of the flour, the cocoa and
baking powder; use this flour first, then alternate the milk and remaining flour,
using enough to make mixture stiff enough to drop from the spoon; add vanilla and
beat until very smooth; then bake in loaf in moderately hot oven thirty-five or forty
minutes.
Tests for baking cake. It is baked enough when:
- It shrinks from the
pan.
- Touching it on the
top, springs back.
- No singing sound.
Recipe Credit: Miss Elizabeth Kevill Burr
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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