A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
cream these ingredients together then add one cup milk, two cups flour, one teaspoonful baking powder, one-half teaspoonful soda, and fold in the white of one egg beaten stiff
bake in two layers and put together with frosting made of milk and confectioner's sugar
flavor with vanilla
Modern guidance to help you succeed with this vintage recipe
Separating the egg and beating the white to stiff peaks before folding it in creates a lighter, more tender crumb by incorporating air bubbles that expand during baking. Creaming the butter with sugar and cocoa creates tiny air pockets that leaven the cake alongside the chemical leaveners. The combination of baking powder and baking soda works synergistically—the soda neutralizes the acidity of the cocoa while both provide lift, ensuring a proper rise despite the minimal fat content typical of Depression-era 'conservation' recipes.
The unfrosted cake layers can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The frosted cake can be assembled up to 1 day ahead and refrigerated, covered loosely with plastic wrap (bring to room temperature 1 hour before serving for best texture).
Store the frosted cake under a cake dome or covered with plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake will dry out more quickly than modern recipes due to its low fat content, so airtight storage is essential. Bring refrigerated cake to room temperature 30 minutes before serving.
AI-generated tips from Chef Cecil's culinary database
The unfrosted cake layers can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The frosted cake can be assembled up to 1 day ahead and refrigerated, covered loosely with plastic wrap (bring to room temperature 1 hour before serving for best texture).
Store the frosted cake under a cake dome or covered with plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake will dry out more quickly than modern recipes due to its low fat content, so airtight storage is essential. Bring refrigerated cake to room temperature 30 minutes before serving.
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