Devil’s Food Cake II
A dish that leans on squares baker’s chocolate and sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 4 squares Baker’s chocolate
- ½ cup sugar
- ½ cup sweet milk
- Yolk 1 egg
- ¼ cup butter
- ½ cup sugar
- ¼ cup sour milk
- 1 egg
- 1⅛ cups flour
- ½ teaspoon soda
- ½ teaspoon vanilla
Make it lactose-friendly
- ½ cup sweet milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¼ cup sour milk → lactose-free milk, oat milk, or almond milk
Steps
- Melt chocolate over hot water, add one-half cup sugar, and gradually sweet milk; then add yolk of egg, and cook until mixture thickens. Set aside to cool. Cream the butter, add gradually one-half cup sugar, egg well beaten, sour milk, and flour mixed and sifted with soda. Combine mixtures and add vanilla. Bake in shallow cake pans, and put between and on top boiled frosting. Add to filling one-fourth cup raisins seeded and cut in pieces, if desired.
Nutrition (estimated, per serving)
| Calories | 427 |
|---|---|
| Protein | 6.0 g |
| Fat | 17.7 g |
| Carbs | 61.5 g |
| Fiber | 2.7 g |
| Sodium | 31 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States