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 1906 COOKBOOKCAKES & COOKIES pg 1 >  Chocolate Nut Cake >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)


 For the cake part take 1 cup of granulated sugar and 1/2 cup of butter. Beat to cream, then put in 2 eggs, 1 at a time, 1/2 cup of sweet milk, 1 1/2 cups of flour, putting 1 teaspoonful of baking powder with the last 1/2 cup of flour. Bake in 2 layers.

For the filling, take 1 1/2 cupfuls of sugar, 1 cupful of milk, 2 bars of grated chocolate, butter the size of a walnut; put in a granite pan and cook to the soft ball state, stirring occasionally, then remove from the fire and add 1 teaspoonful of vanilla. Take about 1/3 of this mixture and add 1 teacupful chopped nut meats, stir until cool enough to spread. Put this between the layers, and spread the remaining icing on top and sides of cake. Save some of the whole nut meats and arrange on top of cake. Use English walnuts or hickory nuts. Grease the pan that the icing is cooked in to prevent scorching.

This is excellent if the recipe is followed closely.

Sister Pearl Jackson, South Bend, Ind.


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