Vintage Recipes

Baking Cake


The mixing and baking of cake requires more care and judgment than any other branch of cookery; notwithstanding, it seems the one most frequently attempted by the inexperienced.

To butter and fill pans, grease pans with melted fat, applying the same with a butter brush. If butter is used, put in a small saucepan and place on back of range; when melted, salt will settle to the bottom; butter is then called clarified. Just before putting in mixture, dredge pans thoroughly with flour, invert, and shake pan to remove all superfluous flour, leaving only a thin coating which adheres to butter. This gives to cake a smooth under surface, which is especially desirable if cake is to be frosted. Pans may be lined with paper. If this is done, paper should just cover bottom of pan and project over sides. Then ends of pan and paper are buttered.

In filling pans, have the mixture come well to the corners and sides of pans, leaving a slight depression in the centre, and when baked the cake will be perfectly flat on top. Cake pans should be filled nearly two thirds full if cake is expected to rise to top of pan.


Two cups darkest brown sugar, one-half cup butter, two eggs, one-half cup sour milk, three cups flour, one pinch salt; mix thoroughly together. Take one-half cup boiling water; stir into this one teaspoon soda, and one-half cup grated Baker's chocolate; stir into batter.

FILLING. Two cups dark brown sugar, one-half cup butter, one-half cup sweet milk or cream. Cook until it threads.


PART I.--One cup brown sugar, three quarters of a cup butter, one-half cup sour milk, two and one-half cups sifted flour, one level teaspoon soda, yolks of three eggs, whites of two. Stir this together, and then add -

PART II. One cup brown sugar, one-half cup sweet milk, one cup grated chocolate, put this on the stove, let it dissolve, and add while still warm to Part I. Bake in two layers, and put icing between.

Devil's Food Cake