Homemade
Chocolate Recipes:
Chocolate
Glacé Cake
Beat to a cream a
generous half cupful of butter, and gradually beat into this one cupful of sugar.
Add one ounce of Walter
Baker & Co.'s Premium No. 1 Chocolate,
melted; also two unbeaten eggs. Beat vigorously for five minutes; then stir in half
a cupful of milk, and lastly, one cupful and a half of flour, with which has been
mixed one generous teaspoonful of baking powder. Flavor with one teaspoonful of vanilla.
Pour into a buttered, shallow cake pan, and bake for half an hour in a moderate oven.
When cool, spread with glacé frosting.
Glacé Frosting.-- Put half a cupful of sugar and three tablespoonfuls of water
in a small saucepan. Stir over the fire until the sugar is nearly melted. Take the
spoon from the pan before the sugar really begins to boil, because it would spoil
the icing if the syrup were stirred after it begins to boil. After boiling gently
for four minutes, add half a teaspoonful of vanilla extract, but do not stir; then
set away to cool. When the syrup is about blood warm, beat it with a wooden spoon
until thick and white. Now put the saucepan in another with boiling water, and stir
until the icing is thin enough to pour. Spread quickly on the cake.
Chocolate Glacé Frosting.-- After making a glacé frosting, dissolve
one ounce of Walter
Baker & Co.'s Premium No. 1 Chocolate
in a cup, and put it with the frosting, adding also a tablespoonful of boiling water.
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.
|
|
