I’m a big history buff. So when you combine history and cooking…I’m in. I have a recipe from the 1920’s and I think it’s just neat to think a cake can stand the test of time. I’ve included an image of the original clipping.
- 1/4 cup butter
- 1 cup fine granulated sugar
- 1/4 cup boiling water
- 2 squares unsweetened chocolate
- Yolks of 2 eggs
- White of 1 egg
- 1/2 cup milk
- 1-1/8 cups pastry flour
- 2 tablespoons baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla flavoring
- Sift together three times, the flour, the baking powder, and the salt. Beat egg yolks and one white, saving the other white for frosting. Put butter into mixing bowl, add sugar; pour boiling water on the shaved chocolate, stir quickly and when melted add to butter mixture.
- Add beaten eggs, then dry ingredients alternately with milk, add vanilla. Beat all together. Pour into a greased cake tin and bake in a moderate oven (350° – bake until a toothpick comes out clean).
- To make the cake frosting, boil 1 cup of sugar with 1/3 cup water, without stirring, until the syrup threads when dropped from tip of spoon. Have egg white beaten stiff.
- Pour syrup gradually on beaten egg, beating constantly until of consistency to spread. Add 1 teaspoon vanilla or 1/2 tablespoon lemon juice and spread over cake.
- To make a marshmallow icing of this, cut up 3 marshmallows and stir them into the hot syrup just before pouring it into the beaten egg white. When mixture is beaten to a smooth fluff, allow it to set for a few minutes before spreading on the cake.