Dessert
Devil’s Food Cake I
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ½ cup butter
- 2 cups sugar
- Yolks 4 eggs
- 1 cup milk
- 2⅓ cups flour
- 4 teaspoons baking powder
- Whites 4 eggs
- 2 squares chocolate
- ½ teaspoon vanilla
Historical transcription
Source method
- 1
Cream the butter, and add gradually one-half the sugar. Beat yolks of eggs until thick and lemon-colored, and add gradually remaining sugar. Combine mixtures, and add alternately milk and flour mixed and sifted with baking powder; then add whites of eggs beaten stiff, chocolate melted, and vanilla. Bake forty-five to fifty minutes in an angel cake pan. Cover with White Mountain Cream (see p. 528 ).
Nutrition pending
No invented nutrition numbers.
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