Cocoa Marble Cake & Chocolate Jelly Recipe

COCOA MARBLE CAKE

Ingredients Cocoa Marble Cake :

6 level tablespoonfuls of butter,
1 cup of granulated sugar,
3 eggs,
1 teaspoonful of vanilla,
¾ a cup of milk.

Step Cocoa Marble Cake :

Three level teaspoonfuls of baking powder, about one and three-quarter cups of sifted flour, or flour enough to make mixture stiff enough to drop from the spoon. Mix in the order given. Reserve one-third of this mixture and add to it four level tablespoonfuls of Baker’s Cocoa and to the other one cup of shredded cocoanut. Bake thirty-five or forty minutes according to size and shape of pan.

CHOCOLATE JELLY

Ingredients Chocolate Jelly :

1 pint of boiling water,
1/3 a package of gelatine,
2 pinches of salt,
2 level tablespoonfuls of sugar,
1 ½ squares of Baker’s Chocolate,
1 teaspoonful of vanilla.

Step Chocolate Jelly Ingredients :

Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five minutes. Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar
and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream. and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.

Turkish Paste With French Fruit Recipe

Turkish Paste With French Fruit

Ingredients Turkish Paste With French Fruit :

3 level tablespoonfuls of granulated gelatine,
½ a cup of cold water,
2 cups of sugar,
2/3 a cup of cold water,
1 teaspoonful of ground cinnamon,
2 squares of Baker’s Chocolate,
1 teaspoonful of vanilla extract,
1 cup of French candied fruit, cherries, angelica, citron, etc., chopped fine.

Step Turkish Paste With French Fruit :

Let the gelatine stand in the half cup of cold water until it has taken up all of the water. Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. To unmold separate the paste from the pan—at the edge—with a sharp-pointed knife. Sift confectioner’s sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner’s sugar; cut into strips, then into small squares. Roll each square in confectioner’s sugar. In cutting keep sugar between the knife and the paste.

Cocoa Fudge Recipes

Ingredients COCOA FUDGE :

½ a cup of milk,
3 level tablespoonfuls of butter,
2 ½ cups of powdered sugar,
6 tablespoonfuls of Baker’s Cocoa,
Pinch of salt,
1 teaspoonful of vanilla.

Step Cocoa Fudge :

Mix all ingredients together but vanilla; cook, stirring constantly, until it begins to boil, then cook slowly, stirring occasionally, eight or ten minutes, or until it makes a firm ball when dropped in cold water. When cooked enough, add the vanilla and beat until it seems like very cold molasses in winter. Pour into a buttered pan; when firm, cut in squares. Great care must be taken not to beat too much, because it cannot be poured into the pan, and will not have a gloss on top.

Ingredients PLAIN CHOCOLATE :

1 ounce or square of Baker’s Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.

Step Plain Chocolate :

Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the boiling water and boil three minutes, stirring once or twice, as the chocolate is not grated. Add the milk and allow it time to heat, being careful not to boil the milk, and keep it closely covered, as this prevents the scum from forming. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy.

Chocolate Caramel Walnuts Recipe

Chocolate Caramel Walnuts

Ingredients Chocolate Caramel Walnuts :

White of 1 egg,
3 tablespoonfuls of maple or caramel syrup,
1 tablespoonful of water,
Sifted confectioner’s sugar,
1 teaspoonful of vanilla extract,
2 or more squares of Baker’s Chocolate,
English walnuts.

Step Chocolate Caramel Walnuts :

Beat the white of egg slightly, add the syrup, water, sugar as needed, the chocolate, melted over hot water, and the vanilla, also more water if necessary. Work with a silver plated knife and knead until thoroughly mixed, then break off small pieces of uniform size and roll them into balls, in the hollow of the hand, flatten the balls a little, set the half of an English walnut upon each, pressing the nut into the candy and thus flattening it still more. The caramel gives the chocolate a particularly nice flavor.

Vassar Fudge Recipes

Vassar Fudge

Ingredients Vassar Fudge :

2 cups of white granulated sugar,
1 cup of cream,
1 tablespoonful of butter,
¼ a cake of Baker’s Premium No. 1 Chocolate.

Step Vassar Fudge :

Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces. Stir vigorously and constantly. Put in butter when it begins to boil. Stir until it creams when beaten on a saucer. Then remove and beat until quite cool and pour into buttered tins. When cold cut in diamond-shaped pieces.

Chocolate Cake Frosting Recipe

COCOA SPONGE CAKE

Ingredients Cocoa Sponge Cake :

4 eggs,
¼ a cup of sugar,
Pinch of salt,
4 tablespoonfuls of Baker’s Cocoa,
½ a cup of sifted pastry flour,
1 teaspoonful of vanilla.

Step Cocoa Sponge Cake :

Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater until very thick; add sugar, salt and vanilla, and beat again until very thick. Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.

Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.

CHOCOLATE FROSTING

Ingredients Chocolate Frosting :

1 square of Baker’s Chocolate,
Pinch of salt,
5 tablespoonfuls of boiling water,
1 teaspoonful of vanilla,

Step Chocolate Frosting:

About three cups of sifted confectioners’ sugar.
Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and when smooth add the sugar, and heat until very glossy. Make the frosting stiff enough to spread without using a wet knife. It will keep indefinitely.

CHOCOLATE CAKE, OR DEVIL’S FOOD

Ingredients Chocolate Cake :

5 level tablespoonfuls of butter,
1 ¼ cups of sugar,
3 ½ squares of Baker’s Chocolate, (melted),
3 eggs,
1 teaspoonful of vanilla,
¾ a cup of milk,
3 ½ level teaspoonfuls of baking powder,
1 ½ cups of sifted pastry flour.

Step Chocolate Cake Food :

Cream the butter, add sugar and chocolate, then the unbeaten eggs and vanilla, and beat together until very smooth. Sift the baking powder with one-half a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the mixture stiff enough to drop from the spoon. Beat until very smooth and bake in loaf in moderate oven.

Marshmallow Fudge Recipes

Marshmallow Fudge

Ingredients Marshmallow Fudge :

2 cups of granulated sugar,
1 cup of cream,
¼ a teaspoonful of salt,
1 tablespoonful of butter,
2 squares of Baker’s Chocolate,
1 teaspoonful of vanilla,
Nearly half a pound of marshmallows, split in halves.

Step Marshmallow Fudge :

Start with the first batch and when this is nearly boiled enough, set the second batch to cook, preparing it in the same manner as the first.

Stir the sugar and cream, over a rather slack fire, until the sugar is melted, when the sugar boils wash down the sides of the pan as in making fondant, set in the thermometer and cook over a quick fire, without stirring, to the soft ball degree, 236° F.;

add the butter, salt and chocolate, melted or shaved fine, and let boil up vigorously, then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). In the meantime the second batch should be cooking and the marshmallows be gotten ready. When the first batch is about cold

add the vanilla and beat the candy vigorously until it begins to thicken, then turn it into a pan lined with waxed paper. At once dispose the halves of marshmallows close together upon the top of the fudge. Soon the other dish of fudge will be ready; set it into cold water and when nearly cold,

add the vanilla and beat as in the first batch, then pour it over the marshmallows. When the whole is about cold turn it onto a marble, or hardwood board, pull off the paper and cut into cubes. If one is able to work very quickly, but one batch need be prepared, half of it being spread over the marshmallows.

CHOCOLATE CREAM CANDY RECIPES

CHOCOLATE CREAM CANDY

Ingredients Chocolate Cream Candy :

2 cups of sugar,
2/3 a cup of milk,
1 tablespoonful of butter,
2 squares of chocolate,
1 teaspoonful of vanilla.

Step Chocolate Cream Candy :

Put butter into granite saucepan; when melted add sugar and milk. Heat to boiling point; then add chocolate, and stir constantly until chocolate is melted. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly and mark in squares. Omit vanilla, and add, while cooking, one-fourth of a teaspoonful of cinnamon

Double Fudge Recipe

Double Fudge.

Ingredients Double Fudge :
  • 2 cups of granulated sugar,
  • 2 squares of Baker’s Chocolate,
  • ½ a cup of cream,
  • 1 tablespoonful of butter.

Boil seven minutes; then beat and spread in buttered tin to cool.

Step Double Fudge :

  • 2 cups of brown sugar,
  • ½ a cup of cream,
  • 1 teaspoonful of vanilla extract,
  • 1 cup of walnut meats, chopped fine,
  • Butter size of a walnut.
  • Boil ten minutes; then beat and pour on top of fudge already in pan. When cool, cut in squares.

Cocoa Sponge & Marble Cake Recipe

COCOA SPONGE CAKE

Ingredients For This :

3 eggs,
1 ½ cups of sugar,
½ a cup of cold water,
1 teaspoonful of vanilla,
1 ¾ cups of flour,
¼ a cup of Baker’s Cocoa,
2 teaspoonfuls of baking powder,
1 teaspoonful of cinnamon.

Step For This Recipes :

Beat yolks of eggs light, add water, vanilla and sugar; beat again thoroughly; then add the flour, with which the baking powder, cocoa and cinnamon have been sifted. Fold in the stiffly beaten whites of the eggs. Bake in a rather quick oven for twenty-five or thirty minutes.

COCOA MARBLE CAKE

Ingredients For This Recipes :

1/3 a cup of butter,
1 cup of sugar,
1 egg,
½ a cup of milk,
1 teaspoonful of vanilla,
2 cups of flour,
2 teaspoonfuls of baking powder,
3 tablespoonfuls of Baker’s Cocoa.

Step :

Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add flour (in which is mixed the baking powder) and milk, alternately, until all added. To one-third of the mixture add the cocoa, and drop the white and brown mixture in spoonfuls into small, deep pans, and bake about forty minutes in moderate oven.