Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cup butter
- three tablespoons of cocoa
- one cup of water
- two cups of flour
- two teaspoons of royal baking powder just before placing in oven
- two squares of chocolate may be used instead of the cocoa if preferred
- one cup water
- one-half cup sugar
- two teaspoons corn- starch
- two teaspoons cocoa
- one-half cups sugar
- three eggs
- three eggs which have been beaten
Directions
Cream one-half cup butter and one and one-half cups sugar. To this add the yolks of three eggs, three tablespoons of cocoa, one cup of water, two cups of flour. Then add the whites of three eggs which have been beaten for ten minutes. Flavor with vanilla, and mix in two teaspoons of Royal Baking Powder just before placing in oven. Two squares of chocolate may be used instead of the cocoa if preferred.
Filling. — One cup water, one-half cup sugar, two teaspoons corn- starch, two teaspoons cocoa. Flavor with vanilla. Cook and put between the layers, and ice the cake with plain white icing. — Mary Melrose.