Devil’s Food Cake I
A dish where butter and sugar do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 120 ml butter
- 470 ml sugar
- Yolks 4 eggs
- 240 ml milk
- 550 ml flour
- 20 ml baking powder
- Whites 4 eggs
- 2 squares chocolate
- 2 ml vanilla
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter, and add gradually one-half the sugar. Beat yolks of eggs until thick and lemon-colored, and add gradually remaining sugar. Combine mixtures, and add alternately milk and flour mixed and sifted with baking powder; then add whites of eggs beaten stiff, chocolate melted, and vanilla. Bake forty-five to fifty minutes in an angel cake pan. Cover with White Mountain Cream .
Nutrition (estimated, per serving)
| Calories | 436 |
|---|---|
| Protein | 4.8 g |
| Fat | 14.1 g |
| Carbs | 73.9 g |
| Fiber | 1.6 g |
| Sodium | 232 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States