Thursday, May 30, 2019

Hershey's Demon Chocolate Cake (1934)

  • 4 squares Hershey's baking chocolate
  • 1 cupful butter
  • 2-1/4 cupfuls granulated sugar
  • 1-1/2 cupfuls buttermilk or sour milk
  • 3 cupfuls sifted cake flour
  • 1 tspn baking soda
  • 1/2 tspn baking powder
  • 1/2 tspn salt
  • 5 eggs, separated
  • 1 tspn, vanilla
  • Fluffy vanilla icing ( see below)
Melt the baking chocolate over simmering water, and add to butter and sugar creamed together well. 

Add the buttermilk and flour which has been sifted with the baking soda, baking powder, and salt alternately.  Next add the well-beaten egg yolks and the egg whites, stiffly whipped, and lastly, the vanilla.

Pour into 3 well-greased and flour 9-inch cake pans. Bake in moderate oven (350 degrees) for 30 to 35 minutes. Put together with Fluffy Vanilla Icing. 

Fluffy Vanilla Icing
  • 1 cupful granulated sugar
  • 1 cupful water
  • 2 egg whites
  • 1/2 tspn vanilla
  • Pinch cream of tartar
Dissolve the sugar in the water, and add the cream of tartar. Boil to the soft-ball stage (234 degrees). Beat egg whites until very stiff, then pour the sugar syrup over them, beating all the time. Add the vanilla, and  continue to beat until frosting is cool and of the right consistency to spread.  Yield: About 3-1/2 cupfuls of icing or enough for 3 8 or 9-inch layers. 

More "Lost" Chocolate Recipes
Coffee Chocolate Chunk Cookies (1980)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

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