I need the recipe for Martha Washington's chocolate cake. It was on the box of Baker's Chocolate in 1988

Martha was quite the cook...





MARTHA WASHINGTON's DEVIL's FOOD


4 oz. unsweetened chocolate


1 c. sugar


1/2 c. buttermilk or sour milk


1/2 c. cake flour; sifted


1 1/2 tsp. baking powder


3/4 tsp. baking soda


1/2 tsp. salt


1/2 c. unsalted butter or shortening


3/4 c. granulated sugar


3 eggs - well beaten


1 c. buttermilk or sour milk


1 tsp. vanilla





Melt chocolate in a double boiler. Add 1 cup sugar and 1/2 cup buttermilk or sour milk and stir until sugar is dissolved. Cool. Sift flour once, measure, add baking powder, soda, and salt and sift together three times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition. Add vanilla. Bake in greased 15x9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until cake is done.





When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully. Spread tops and sides with Martha Washington's Fudge Frosting (sorry, we don't have that recipe). Or add chopped nut meats to part of frosting and use as filling. This recipe has been adapted to modern measurements from Marthas Washington's own recipe. It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.





Martha Washington's Great Cake


Martha Washington's Fruit Cake Recipe


Martha Washington's Pie


Martha Washington's Cookies


Martha Washington's CandyI need the recipe for Martha Washington's chocolate cake. It was on the box of Baker's Chocolate in 1988
hey helen, did we eat this cake when we were little? if so, we need to make it this weekend, right away, yummy.I need the recipe for Martha Washington's chocolate cake. It was on the box of Baker's Chocolate in 1988
try going to allrecipe.com and typing it into the search engine.
Martha Washington's Cake


Submitted by: Carol


';This is a long procedure, but well worth the trouble. A great cake. Makes about 11 pounds.';


Original recipe yield: 10 inch tube cake.


Servings:140 (change)





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INGREDIENTS:


2 3/4 cups golden raisins


2 cups dried currants


1 cup orange zest


6 ounces candied lemon peel


3/4 cup chopped candied citron


1/3 cup candied angelica


1/3 cup red candied cherries


1/3 cup green candied cherries


1/2 cup brandy


4 1/2 cups sifted all-purpose flour


1 teaspoon ground mace


1/2 teaspoon ground nutmeg


2 cups butter, softened


2 cups white sugar


10 eggs, separated


2 teaspoons fresh lemon juice


1/3 cup sherry


1 cup sherry





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DIRECTIONS:


Place raisins and currants in a bowl, and add enough water to just cover them. Soak overnight.


Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both types of cherries. Pour 1/2 cup brandy over fruit, and allow to stand overnight.


Sift together flour, mace, and nutmeg.


Beat egg yolks until thick and light, then beat in 1 cup of sugar a little at a time. Stir in lemon juice. Beat egg whites until stiff peaks form.


In a large bowl, cream the butter, and then add 1 cup sugar a little at a time; beat until smooth. Combine yolk mixture with creamed mixture. Add flour and 1/3 cup sherry alternately to the creamed mixture. Stir in all the fruit, and fold in stiffly beaten egg whites. Pour batter into a well greased and floured 10 inch mold or tube pan. This cake can also be made in 2 large loaf pans.


Place a pan of hot water in the bottom of a preheated 350 degree F (175 degrees C) oven. Place cake pans in oven, and bake about 20 minutes. Reduce heat to 325 degrees F (165 degrees C); continue baking 100 minutes for large cake, or 40 minutes for loaf cakes. Cakes are done when a toothpick comes out dry. Turn cake(s) out on rack to cool.


Wrap cake(s) in cheesecloth soaked in sherry, and store in airtight container for a month or more. If the cheesecloth dries out in the mellowing period soak it again with the same spirits, and rewrap the cake.
Krispy gave you a good recipe, so I won't repeat that.





Found the Baker's Chocolate site (see link below) and they didn't have your cake in their data base. BUT they did have some very nice chocolate cakes that were rated so I'll have you look at those anyway!





Please save a piece of cake for me!

get ride of