# The Pilgrim Cook Book/Chocolate Cakes

Chocolate Cakes
Chocolate Cake.
Cream ½ cup butter and 1½ cups sugar, add 4 yolks of eggs beaten. Two squares chocolate dissolved in 5 tablespoons boiling water, ½ cup milk. 1⅔ cups flour, 1 heaping teaspoon baking powder. Lastly add beaten whites of eggs. Bake in three layers. Use butter cream filling.
Chocolate Frosting: Two squares chocolate, 4 tablespoons hot water 2 tablespoons butter, ½ cup sugar, ½ cup milk, which should be added after the above ingredients have been dissolved over hot water. Cook until consistency of thick cream. Remove from stove and beat until thick enough to spread.—Mrs. M. E. Guelzow.
Chocolate Cake.
Black Chocolate Cake.
Put in double boiler 1 egg yolk, ½ cup cold water, ½ cup sugar, ⅓ cake chocolate; when thickened add 2 teaspoons vanilla, and set aside. Beat together 1 cup sugar, ½ cup butter, and 2 eggs, add ¾ cup sour milk, 1 teaspoon soda, 2 cups flour. Stir the two mixtures together and bake in layers or loaf.—Miss Helen Wollerman.
Eggless Chocolate Cake.
One and one-third cups brown sugar, 4 tablespoons butter, 1 cup sour milk, 1 teaspoon soda, ½ teaspoon cream of tartar, ½ cup cocoa, 1¾ cups flour, 1 teaspoon vanilla. Cream the butter, add the sugar and mix thoroughly. Mix and sift the dry ingredients. Add the dry ingredients and the liquid alternately to the butter mixture. Flavor with vanilla. Bake in a moderate oven about 20 minutes.—Mrs. A. J. Koehneke.
Devil Cake.
One cup brown sugar, 1 bar German sweet chocolate (grated), 1 teaspoon vanilla, ½ cup water; cook this to a syrup. Add 1 cup brown sugar, ½ cup butter, 3 eggs, ½ cup milk, 2 cups flour, 2 teaspoons baking powder. Bake in layers and use cream or butter filling.—Mrs. Sodeman.
Devil’s Food Cake.
Half a cup of grated chocolate, ½ cup sweet milk ½ cup brown sugar. Boil together until as thick as cream, then let it cool; mix a cup of brown sugar with a half a cup of butter. Add 2 beaten eggs, ⅔ of a cup of milk and vanilla flavoring. Mix well, beat in the boiled mixture and add 2 cups of flour sifted well with 2 teaspoons baking powder. Bake in layers. Put together with a boiled icing.—Mrs. Ehlenfeld.
Fudge Cake.
One cup sugar, ⅔ cup butter, 3 eggs, 1 cup milk, 2½ cups flour, 1 heaping teaspoon baking powder, ¼ cup chocolate, ½ cup walnuts (broken up coarsley); cream the butter and sugar ​together, add the cup of milk and then stir in lightly the flour, in which the heaping spoon of baking powder has been sifted. Then stir in the chocolate which has been dissolved by placing in a cup and setting in hot water. Add the nuts and lastly the eggs, which should be beaten, whites and yolks separately.
Fudge Frosting: One and one-half tablespoons butter, ½ cup unsweetened powdered cocoa, 1¼ cups confectioners' sugar, a few grains salt, ¼ cup milk, little vanilla. Melt butter, add cocoa, sugar, salt and milk. Heat to boiling point and boil about 8 minutes. Remove from fire and beat until creamy. Add vanilla and pour over cake to depth of ¼ inch.—Mrs. Albrecht.
Ice Cream Cake.
Cream ½ cup butter and 1 cup sugar, then the well beaten yolks of 2 eggs; 1 cup milk sift 1½ cups flour with 2 level teaspoons baking powder and 2 teaspoons cocoa. Add the stiff whites of 2 eggs. Use butter cream filling.—Clara Steging.
Mahogany Cake.
Part 1: One-half cup of sweet milk, ½ cup of bitter chocolate; boil together until thick, then set aside. Part 2: One and one-half cups sugar, ½ cup butter, ½ cup milk 3 eggs, 2 cups flour, 1 teaspoon soda dissolved in a little hot water. Mix Part 2 thoroughly, then stir in Part 1. Turn in tins. Bake slowly. Use butter cream filling.—Mrs. Piepho.
French Pastry Cake.
Two cups sugar, ½ cup butter, 3 yolks of eggs, ½ teaspoon baking soda dissolved in ½ cup sour milk or cream, ½ cup cocoa dissolved in ¾ cup boiling coffee or water, let it cool; 2 cups of flour, 3 beaten whites of eggs, flavor, if desired.
Filling: Three cups powdered sugar, 6 tablespoons cocoa, 6 tablespoons butter, 6 tablespoons coffee or water boiling.—Miss J. Villna.
Potato Cake.
Two cups sugar, ¾ cup butter, ½ cup chocolate melted, ¾ cup milk, 2½ cups flour, 1 cup mashed potatoes, 2 eggs, 2 ​teaspoons baking powder. Cream butter and sugar, beat in eggs, add chocolate, milk, potatoes, then the flour sifted 3 times, and baking powder. Beat until light.—Mrs. O. Braun.
Potato Cake.
One cup butter, 2 cups sugar, 4 eggs, 1 cup hot mashed potatoes, ½ cup sweet milk, 5 cents walnuts chopped fine, 1 tablespoon vanilla, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon cloves, 4 tablsepoons melted bitter chocolate, 2 cups flour, 2 teaspoons baking powder and a pinch of salt. Bake in layers.—Mrs. E. Koretke.
Potato Cake.
Two cups sugar, 1 cup butter, 4 eggs, ½ cup chopped almonds, 2 tablespoons grated chocolate, 1 cup grated raw potato, 2¼ cups flour, 1 lemon peel, 2 teaspoons baking powder, ½ teaspoon allspice, ½ teaspoon cinnamon. Bake in a slow oven for about ¾ of an hour.—Mrs. W. R. Ahrens.
Spanish Bun Cake.
One and one-fourth cups brown sugar, ¼ cup butter, ½ cup sour ceam, 1¼ cups flour, ½ cup raisins, 2 eggs, 1 teaspoon soda, 1 teaspoon vanilla, nutmeg to taste. Use butter cream filling.—Mrs. Willian Schilke.
Tutti Frutti
One cup sugar, ½ cup butter, 1 egg, ½ cup chopped walnuts, ½ cup chopped dates, 2 small squares bitter chocolate (melted), 1½ cups flour, 1 cup sour milk, 1 teaspoon baking soda dissolved in 1 tablespoon vinegar.—Mrs. E. Moeller.
Pastry Flour.
Five pounds flour, 2 pounds cornstarch sifted 5 times.—Mrs. Semmlow.