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.

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