International Styles

Chocolate Layer Cake Recipe

  • Beat ½ a cupful of butter to a cream, and gradually beat into it one cupful of sugar.
  • When this is light, beat in ½ 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 ½ 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 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.
  • Making the icing.
  • Put into a granite-ware saucepan two gills 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.



Copyright © 2004-12
International Styles
All Rights Reserved
Site Map