Chocolate Cake

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take one cup of butter, two cups of sugar, one cup of milk or water, three and a half cups of flour, half a teaspoonful of soda, one teaspoonful cream of tartar, the yolks of five eggs and the whites of two. Bake on jelly cake tins.