Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | 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
- 1 cup sugar
- 1 cup flour
- 1/2 cup cornstarch
- 1 cup of brown sugar
- 1 teaspoon soda
- 1 teaspoon molasses
- 2 cups sugar
- 1 cup butter
- 3 teaspoons of baking powder
- 2 cups of confectioner's sugar
- 1 cup brown sugar
- 1 teaspoon of royce's vanilla
- 14 cup but- ter
- 1/2 cup sweet milk
- 2 cups flour
- 3 ounces of chocolate into a double boiler
- a teaspoon of vanilla
- 3 eggs
- 1/2 cuj
- 1 cap sour milk
- 4 eggs
- 1/4 cake chocolate
- 2 layers
- 1 egg
Directions
1 cup sugar, Vo cup butter, i/^ cup sweet milk, whites of 3 eggs. 1 cup flour, 1/2 cup cornstarch, Iteaspoon baking powder. Black Part — 1 cup of brown sugar, Vo cup butter, 1/2 cuj) sour milk, 1 teaspoon soda, l^^ cups flour, Vo cup raisins, y^ cup nuts, yolks of 3 eggs, 1 teaspoon molasses, all kinds spices; either nut or fig filling is nice between black and white cake. Mrs. C. H. Meacham.
OHOnOT.ATF. CAKF. NQ 1
2 cups sugar, 1 cup butter, 1 cap sour milk, i/^ teaspoon soda dissolved in the milk, 4 eggs, S^/o cups flour, 3 teaspoons of baking powder; dissolve 1/4 cake chocolate (or less) and add to middle layer. For frosting — ^Whites of 3 eggs, 2 cups of confectioner's sugar, Yj cake grnted chocolate and Royces' vanilla t^ taste.
Mrs. I. G. Lacy.
164 THE WARREN COOK BOOK
CHOCOLATE CAKE NO. II.
1 cup brown sugar, % cake grated chocolate, i/^ cup sweet milk ; put all together and boil until as thick as custard. When cold, add 1 teaspoon of Royce's vanilla, 1 cup brown sugar, 14 cup but- ter, 1/2 cup sweet milk, 3 eggs, 2 cups flour, 1 teaspoon soda; bake in 2 layers with chocolate filling; put 3 ounces of chocolate into a double boiler; sink it down into the hot water. When the choco- late melts, add % cup of milk, 1/0, cup sugar. AVhen smooth, add yolk of 1 egg, and a teaspoon of vanilla; cool and put between lay- ers. Agnes Robertson.