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Chocolate Loaf Cake


  • 1/2 cake of chocolate shaved in a bowl or 3/4 cup of cocoa
  • 1 cup of boiling water
  • 3/4 cup of butter
  • 2 cups of sugar
  • yolks of 2 eggs
  • 1/2 cup of sour milk or butter milk
  • 1 teaspoon of soda
  • 2 cups of flour sifted
  • beaten whites of 2 eggs
  • boiled frosting


Take the chocolate or cocoa. Pour the boiling water on this mixture and let it stand while you are mixing the cake. Cream the butter with the sugar until light. It is best to cream the butter first and add sugar gradually especially if the butter is hard and cold. Beat in the yolks, sour milk or butter milk, soda dissolved in a little water, (about two tablespoonfuls,) flour, and beaten whites. Beat well, then add the chocolate. Bake in one sheet in a dripping pan lined with greased paper. Let the cake stand in the pan. Ice with boiled frosting and when firm and cold, cover with one square of chocolate that has been melted in one teaspoon of butter in a cup placed in a pan of hot water for five minutes. Pour the chocolate over the white frosting and spread evenly with a silver knife. Cut the cake diagonally across the pan into two inch diamond shaped pieces. A cupful of floured chopped nuts may be added to the cake batter before baking, if nut loaf is liked, and sometimes I place a half English walnut in the center of the frosting on each diamond. This chocolate and white frosting is also nice with white layer cake and chopped nuts make it extra nice for a thick filling to a square two layer cake, shaking the nuts over the white frosting and then baking them with the chocolate.


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Attributed to Mrs. Whitehead.


Civic League Cook Book (1913).

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