Evening Republican, Volume 15, Number 157, Rensselaer, Jasper County, 5 July 1911 — Chocolate Cake [ARTICLE]

Chocolate Cake

Melt two ounces of chocolate in a double boiler. Add to this* the yolks of two eggs beaten with one-half of a cupful of milk, stir carefully until the mixture forms a soft paste; remove from the fire, add two tablespoonfuls of butter, one cupful of sugar and one-half teaspoonful of salt. Dissolve one level teaspoonful of soda in a little warm water and add to one-half cup of sweet milk. Add this to the chocolate mixture alternately with one and one-half cupfuls of sifted flour, stirring and beating until batter is well mixed and smooth. Turn into a flat shallow pan and bake for twenty-five minutes in a moderate oven. The cake must be carefully baked and tested as to its being thoroughly done before removing from oven. Use a white frosting on this cake. Boil a cupful of sugar and one-half cupful of water without stirring until it forms a thread when dropped from the tines of a fork. Beat this into the white of an egg which has been beaten until stiff. Continue beating until the mixture is cool enough to spread on the cake without running. §pread it smooth with a knife dipped in hot water.