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Devil's Food Cake

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Devil's Food Cake

Ingredients

Directions

  1. Miss Jane C. Whitaker.

  2. ½ cup butter. ½ lb. Baker's chocolate dis-

  3. 2 cups light-brown sugar. solved in %. cup boil-

  4. 2 yolks and 1 egg. ing water with 1 tea-

  5. J/2 cup sour milk (or butter- spoon soda,

  6. Cream butter; add sugar; mix. Add yolks, then sour milk; next, chocolate and soda dissolved in water. Add flour until of proper consistency ; flavor ; add white of egg, beaten stiffly, and fold in. Makes a loaf cake.

  7. 1% cups sugar. y3 cup water.

  8. Whites of 2 eggs. % teaspoon cream tartar.

  9. Flavoring.

  10. Cook sugar, water, and cream of tartar until syrup threads. Pour in a fine stream into the white of eggs. Beat until smooth, but not thick enough to drop. If too stiff, thin with a little boil- ing water and spread with wet spatula or knife.

  11. 226 Cakes.

Nutrition, whole recipe (rough)

743Calories
27 gProtein
14 gFat
121 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sour Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Vanilla + teatop 10% of all pairs
    Smell alikemoderate
    Cooked together170 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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