Charleston Chocolate Devils Cake (1950)

• 1/2 stick butter
• 1 cup sugar
• 1 egg
• 4 squares chocolate
• 1 cup sweet milk
• 3/4 cup buttermilk
• 2 cups flour
• 1 tspn baking soda
• 1 tspn vanilla
• Pinch of salt

Cook sweet milk, chocolate, and butter in top of double-boiler, stirring until thick. Set aside to cool. Cream sugar and egg together, and add to  cooled chocolate mixture. 

Sift flour, soda, and salt 3 times, and add to mixture alternately with buttermilk. Add vanilla.

Cook in 9-x-13-inch pan lined with wax paper for 25 minutes in a slow oven (325 degrees). Cut into squares. Makes 3 dozen squares.

Icing

• 1 box confectioners sugar
• 4 heaping tbspns cocoa
• 1/2 block butter
• 1 tspn vanilla

Add boiling water enough to mix.  Stir until smooth and add vanilla. If icing is running, add more sugar. Spread on squares. 

More "Lost" Cake Recipes
Peg Bracken's Cockeyed Chocolate Cake (1960)

Abraham Lincoln's Tennessee Cake with Cider Sauce (1835)

(Origin - "Charleston Receipts" collected by The Junior League of Charleston, South Carolina, 1950. "American's Oldest Junior League Cookbook in Print." This recipe was by Mrs. Elizabeth L. Hanahan..)