Preserved exactly as written in the original source
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Cream one-half cup butter and two cups sugar
Add two squares bitter chocolate melted with one-half cup water, two beaten eggs
Dissolve one teaspoon baking soda in one cup sour milk
Add alternately with two cups flour
Add vanilla
Bake in layers or sheet
Modern guidance to help you succeed with this vintage recipe
The baking soda reacts with the acidic sour milk to create carbon dioxide bubbles that leaven the cake, while also neutralizing some acidity for a balanced flavor. Melting the chocolate with water creates a smooth emulsion that distributes evenly throughout the batter, preventing chocolate clumps. Creaming butter and sugar incorporates air cells that expand during baking, contributing to a tender, fine-crumbed texture alongside the chemical leavening.
The cake layers can be baked, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 2 days or frozen for up to 2 months. Thaw frozen layers at room temperature for 2-3 hours before frosting.
Store unfrosted cake wrapped in plastic wrap at room temperature for up to 3 days. If frosted, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated cake to room temperature for 30 minutes before serving for best texture and flavor.
AI-generated tips from Chef Cecil's culinary database
The cake layers can be baked, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 2 days or frozen for up to 2 months. Thaw frozen layers at room temperature for 2-3 hours before frosting.
Store unfrosted cake wrapped in plastic wrap at room temperature for up to 3 days. If frosted, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated cake to room temperature for 30 minutes before serving for best texture and flavor.
