Why a 1927 chocolate cake was defined as solid
In short: This video demonstrates a chocolate cake recipe from a 1927 newspaper supplement. It explores the specific techniques of the era, including the use of real chocolate and the preparation of a distinctively textured frosting.
The recipe originates from the 1927 printing of 'The Eagle Cookbook,' a supplement to the Brooklyn Daily Eagle. The term 'solid' likely distinguishes the use of actual melted chocolate—specifically a half cup of bitter chocolate melted in milk—rather than the cocoa powder common in modern baking. The process involves creaming shortening with sugar, incorporating three eggs, and alternating sifted flour with sour milk.
The cake is finished with an 'Emergency Frosting' made in a double boiler. This frosting combines egg whites, sugar, and cold water, flavored with a balanced blend of lemon, vanilla, and almond. In 8-inch pans, the cake bakes at 375ºF for approximately 18 to 20 minutes.
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Sources
- Summary by Intellect · source: 1927 Solid Chocolate Cake Recipe - Old Cookbook Show - Glen And Friends Cooking
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