Chocolate Cake Recipe by Ruth Paget
Serves 6
Ingredients:
-2 cups cake flour
-1/2 tablespoon salt
-1 ¼ cups sugar
-2 tablespoons baking powder
-2 beaten eggs
-1 cup milk
-1 tablespoon vanilla
-3 (1-ounce) squares unsweetened chocolate or 1/3 cup cocoa
-1/4 pound softened butter
Steps:
1-Preheat oven to 325 degrees Fahrenheit.
2-Place flour, salt, sugar, and baking soda in a large bowl and mix well.
3-Mix eggs, milk, and vanilla in a separate bowl. Add dry ingredients to wet ingredients and blend well.
4-Melt chocolate for 30 seconds to 1 minute in a microwave or in a double boiler. Mix butter into the chocolate. Mix until the butter is the color of the chocolate.
5-Grease an 8-inch baking dish and shake flour all around pan to coat edges.
6-Pour batter in the pan. Bake for 30 minutes or until a toothpick comes out clean.
7-Run a knife around the cake edges and rub a cloth soaked in cold water on the bottom of the pan. Put a large plate over the pan and invert the pan.
8-Let the cake cool and then frost.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
