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Chocolate Cake II

A dish that gets its character from butter and sugar.

Cake

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 120 ml butter
  • 350 ml sugar
  • 120 ml milk
  • 530 ml flour
  • 1 ml soda
  • 4 ml 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

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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.

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Nutrition (estimated, per serving)
Calories428
Protein4.8 g
Fat15.5 g
Carbs68.3 g
Fiber1.7 g
Sodium11 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States