Chocolate Cake II
A dish that gets its character from butter and sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- ½ cup butter
- 1½ cups sugar
- ½ cup milk
- 2¼ cups flour
- ¼ teaspoon soda
- ¾ teaspoon cream of tartar
- Whites 5 eggs
- 2 squares Baker’s chocolate, grated
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter; add sugar gradually, milk, and flour mixed and sifted with soda and cream of tartar. Beat whites of eggs, and add to first mixture; then add chocolate, and beat thoroughly. Bake forty-five minutes in a moderate oven.
Nutrition (estimated, per serving)
| Calories | 428 |
|---|---|
| Protein | 4.8 g |
| Fat | 15.5 g |
| Carbs | 68.3 g |
| Fiber | 1.7 g |
| Sodium | 11 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States