Recipe: Chocolate Cake, No. 1

One cup of butter and two cups of sugar stirred to a cream, with the yolks of five eggs added after they have been well beaten. Then stir into that one cup of milk, beat the whites of two pf the eggs to a stiff froth and add that also; now put in three cups and a half of sifted flour, two heaping teaspoonfuls of baking powder having been stirred into it. Bake in jelly-CAKE tins.

Mixture for FILLING.—Take the remaining three whites of the eggs beaten very stiff, two cupfuls of sugar boiled to almost candy or until it becomes stringy or almost brittle; take it hot from the fire and pour it very slowly on the beaten whites of egg, beating quite fast; add one-half CAKE of grated chocolate, a teaspoonful of vanilla extract. Stir it all until cool, then spread between each CAKE and over the top and sides. This, when well made, is the premium CAKE of its kind.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)