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CHOCOLATE CAKE

(Passover Dishes) - (The International Jewish Cook Book)







Beat the yolks of four eggs with one-half cup of sifted sugar, add
one-quarter pound of grated sweet almonds, one-quarter pound of
finely-grated vanilla chocolate, and one-quarter pound of raisins,
one-half cup of matzoth meal sifted fine, juice of an orange,
one-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one
hour in a slow oven, in a form lined with greased paper.

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MARY'S CHOCOLATE CAKE

One-half cup of brown sugar, 1/2 cup of sweet milk and 1/2 cup of
grated, unsweetened chocolate. Boil all together until thick as cream;
allow it to cool.
Mix 1/2 cup of butter with 1/2 cup of brown sugar. Add two beaten
eggs, 2/3 of a cup of sweet milk and vanilla flavoring to taste. Beat
this into the boiled mixture and add 2 cups of flour sifted with 2
teaspoonfuls of baking powder. Bake in three layers and put together
with chocolate icing, or cocoa filling.

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A DELICIOUS CHOCOLATE CAKE

1/2 cake of Baker's unsweetened chocolate (grated).
1 cup granulated sugar.
1/2 cup milk.
1 teaspoonful vanilla.
1/2 cup butter.
1-1/2 to 2 cups flour.
2 eggs.
2 teaspoonfuls baking powder.
Boil together chocolate, sugar and milk. Add butter and when cool add
yolk of eggs; then the flour, flavoring and stiffly beaten whites of 2
eggs. Beat all thoroughly and bake in a loaf or layers.

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A GOOD, CHEAP CHOCOLATE CAKE

One cup of flour, 1 teaspoonful of baking powder and 1 cup of
granulated sugar were sifted together. Two eggs were broken into a
cup, also 1 large tablespoonful of melted butter. Fill up the cup with
sweet milk, beat all ingredients well together. Flavor with vanilla
and add 2 extra tablespoonfuls of flour to the mixture. Bake in two
layer cake pans.
Place the following mixture between the two layers: 1/2 cup of grated
chocolate, 1/2 cup sugar and 1/4 cup of liquid coffee. Cook together a
short time until the consistency of thick cream, then spread between
layers.

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CHOCOLATE CAKE. WINONA HUGHES.

One cup brown sugar, one-half cup butter, one-half cup sweet milk, two
eggs, two cups flour, one teaspoon soda dissolved in a little warm
water and then added to the milk.
Make a cream of one cup grated chocolate, two-thirds cup brown sugar,
one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla.
Cook up until like cream, and mix into above cake. Bake in slow oven
in two layers, or in one shallow pan; frost with a white frosting, or
the following--
CHOCOLATE FROSTING.--Put enough water over a cup of white sugar to
dissolve it; grate into it two squares of chocolate, and boil until
thick enough to spread. Put on cake when cool.

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CHOCOLATE CAKE. MRS. HARRY TRUE.

One scant cup butter, two cups sugar, two cups flour, one-half cup
sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon
vanilla; add a small quarter cake of chocolate, grated and dissolved
in one-half cup boiling water. Allow this to cool before adding it to
the cake. Leave out the white of one egg for icing between the layers
of cake.

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CHOCOLATE CAKE. MRS. JOHN D. STOKES.

Grate one-half cup chocolate; mix with one-half cup milk, yolk of one
egg, one cup pulverized sugar, one teaspoon vanilla. Boil until
chocolate and sugar are melted. Let this cool while making cake from
one cup sugar, one-half cup butter, one-half cup milk, two cups flour,
two eggs, two teaspoons baking powder; add to this the boiled
chocolate, and bake in layers.
FILLING.--Boil two cups granulated sugar and six tablespoons water
until it threads; then stir into it the whites of two eggs, well
beaten. Flavor with vanilla.
Buy seasonable and stylish millinery of Jennie Thomas.

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DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE.

Three-fourths cup butter, two cups sugar, one cup sweet milk, three
scant cups flour, three teaspoonfuls baking powder; lastly, the whites
of five eggs, beaten to a stiff froth. Bake in layers.
ICING.--Boil two cups of sugar to a taffy; add the white of one egg,
beaten to a stiff froth and one ten cent cake of German chocolate,
grated. Beat the icing continually while stirring in the white of egg
and until it is almost cold.

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CHOCOLATE CAKE. MRS. J. C. WALTER.

One and one-half cups sugar, two-thirds cup butter, one teaspoonful
vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls
baking powder, whites of five eggs, well beaten.
ICING.--One and one half cups sugar, one half cup milk (or a little
more), a lump of butter the size of a walnut, one teaspoonful vanilla.
Boil until waxy; remove from fire; beat until stiff. Spread melted
chocolate on bottom and top of layers, and put the cream icing
between.

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CHOCOLATE CAKE

1 cup brown sugar
1-1/4 cups water
1 cup seeded raisins
2 ounces citron, cut fine
1/3 cup shortening
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups flour
5 teaspoons Dr. Price's Baking Powder
Boil sugar, water, fruit, shortening, spices and salt together in
saucepan 3 minutes; when cool, add flour and baking powder which have
been sifted together; mix well. Bake in greased loaf pan in moderate
oven about 45 minutes.

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CHOCOLATE CAKE

From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.
Five eggs, two cupfuls of sugar, two of flour, one-half cupful of
milk, two teaspoonfuls of cream of tartar, one of soda; bake in square
tins, spread with jelly and roll while warm. Lemon jelly is very nice.
This recipe makes four rolls.









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