Chocolate Cake
A simple butter cake with melted chocolate.
Ingredients
- ½ cup butter
- 1 cup sugar
- 2 small eggs
- ½ cup milk
- 1½ cups flour
- 2½ teaspoons baking powder
- 2 ounces chocolate, melted
- ½ teaspoon vanilla
Steps
Step 1. Cream the butter, add sugar gradually, and yolks of eggs well beaten, then whites of eggs beaten until stiff.
Step 2. Add milk, flour mixed and sifted with baking powder, and beat thoroughly.
Step 3. Then add chocolate and vanilla.
Step 4. Bake forty minutes in a shallow cake pan.
Where this recipe comes from
The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Little, Brown, and Company, 1910. License: Public domain. No one owns a copyright in it, so it's free to use. The wording is the original, with typos fixed, a few steps split, and references to recipes that aren't shown here left out. View the original (opens in a new tab)
These recipes were written in 1910, when ovens had no dials. A slow oven is roughly 250 to 325°F (120 to 165°C), a moderate oven roughly 350 to 375°F (175 to 190°C), and a hot oven roughly 400 to 450°F (200 to 230°C). Old advice on eggs and meat can differ from today's food-safety guidance, so cook until done.