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Spanish Chocolate Cake

A historical recipe from Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Maria Parloa, Janet McKenzie Hill (1909).

A historical recipe

Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Maria Parloa, Janet McKenzie Hill (1909). Project Gutenberg eBook #13177.

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 Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Maria Parloa, Janet McKenzie Hill (1909). Digitised by Project Gutenberg, eBook #13177 (https://www.gutenberg.org/ebooks/13177). 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "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.

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Ingredients

Method

  1. One cup of sugar, one-half a cup of butter, one-half a cup of sweet milk, three cups of flour, two eggs, one teaspoonful of soda dissolved in hot water.
  2. Put on the stove one cup of milk, one-half a cup of Baker's Chocolate, grated;
  3. stir until dissolved;
  4. then stir into it one cup of sugar and the yolk of one egg stirred together;
  5. when cool flavor with vanilla.
  6. While this is cooling beat up the first part of the cake and add the chocolate custard.
  7. Bake in layers.
  8. Ice on top and between the layers.