Skip to content

Cocoa Cake

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. MISS MAUD THOMSON.
  2. Rub one half cup butter to a cream, with one cup of sugar, add the beaten yolks of two eggs, and beat well.
  3. Mix one and one half cups of flour, one teaspoonful baking powder and two teaspoonfuls cocoa, thoroughly beat the whites of eggs stiff, measure one-half cup of milk, and then add a little milk and flour alternately to the egg mixture, lastly add the whites of eggs and one teaspoonful of lemon or vanilla.
  4. Bake in a shallow pan about twenty minutes and then frost with plain cocoa frosting.
  5. ICING.--Mix one half teaspoonful cocoa with one cup powdered sugar, add one tablespoonful lemon juice and one tablespoonful boiling water or enough to make the sugar into a paste that settles to a level the moment you stop stirring.
  6. Spread at once on the hot cake.