Chocolate Nougat Cake

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • ¼ cup butter.
  • cups powdered sugar.
  • 1 egg.
  • 1 cup milk.
  • 2 cups bread flour.
  • 3 teaspoons baking powder.
  • ½ teaspoon vanilla.
  • 2 squares chocolate melted.
  • cup powdered sugar.
  • cup almonds blanched and shredded.


Cream the butter, add gradually one and one-half cups sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third cup powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly, and add to cake mixture. Bake fifteen to twenty minutes in round layer cake pans. Put between layers and on top of cake White Mountain Cream sprinkled with almonds.