Homemade
Chocolate Recipes:
Chocolate
Layer Cake
Beat half a cupful
of butter to a cream, and gradually beat into it one cupful of sugar. When this is
light, beat in half a cupful of milk, a little at a time, and one teaspoonful of
vanilla. Beat the whites of six eggs to a stiff froth. Mix half a teaspoonful of
baking powder with two scant cupfuls of sifted flour. Stir the flour and whites of
eggs alternately into the mixture. Have three deep tin plates well buttered, and
spread two-thirds of the batter in two of them.
Into the remaining batter stir one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate,
melted, and spread this batter in the third plate. Bake the cakes in a moderate oven
for about twenty minutes. Put a layer of white cake on a large plate, and spread
with white icing. Put the dark cake on this, and also spread with white icing. On
this put the third cake. Spread with chocolate icing.
TO MAKE THE ICING. Put into a granite-ware saucepan two gills [a gill is equal to 1 half cup] of sugar and one of water,
and boil gently until bubbles begin to come from the bottom-- say, about five minutes.
Take from the fire instantly. Do not stir or shake the sugar while it is cooking.
Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten
to a stiff froth, beating the mixture all the time. Continue to beat until the icing
is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white
icing, and to the remaining third add one ounce of melted chocolate. To melt the
chocolate, shave it fine and put in a cup, which is then to be placed in a pan 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.
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