Evening Republican, Volume 14, Number 216, Rensselaer, Jasper County, 10 September 1910 — Spanish Chocolate Cake. [ARTICLE]

Spanish Chocolate Cake.

First Part.—One cup of brown sugar, half cup of sweet milk, one cup of bitter chocolate that has been grated, one teaspoonful of vanilla extract. Second Part.—One cup of brown sugar, half cup of butter. Cream these two together; two feggs, one cup of milk, two cups of flour. After you have them well mixed together add the first part, or what you might call custard part. Cook the first part about ten minutes, and be sure it is cool before adding It to the second part. Lastly, add one teaspoonful of baking soda that has been dissolved in a little water. Bake in layers and also In a moderate oven. any kind of a white filling for between layers and on top of the cake.