Viennese Chocolate Cake
Dear Aunt Daisy, Would you please put the recipe for Viennest chocolate cake in The Listener. I was called to the phone while you were in the midst of giving it out, and it is a recipe I have wanted for such a long time.-Papanui. This is indeed a most popular recipe. In a breakfastcup mix 12 tablespoons cocoa to a thin paste with boiling water. Stir in 144 tablespoons (small) of raspberry jam, then make up to % cup with boiling water. Let it cool. Cream 4oz. (continued on next page)
(continued from previous page) butter (or good shortening) with 6oz. sugar; add 2 eggs one by one, beating well. Add a little vanilla essence. Sift together very well 8oz. flour, 2 flat teaspoons baking powder, and a pinch of salt, Add this alternately with the liquid. Bake in a flat tin in a moderate oven for approximately 45 minutes. Ice with chocolate icing. Mark with a fork. With Sour Milk Two tablespoons cocoa, 11% cups sugar, 134 cups flour, ¥2 cup sour milk, 14 cup butter or good shortening, 2 teaspoon soda dissolved in 1 tablespoon boiling water, 2 teaspoons baking powder, 3 eggs, 2 tablespoons raspberry jam. Melt the cocoa with 2 tablespoons sugar and 3 tablespoons boiling water. Cream butter or shortening with the remainder of the sugar, add the eggs well beaten, the milk, and the soda dissolved in the water; the cocoa mixture, jam, flour and rising.. Bake 35 minutes. Ice with chocolate icing.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19451026.2.42.3.1
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New Zealand Listener, Volume 13, Issue 331, 26 October 1945, Page 22
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252Viennese Chocolate Cake New Zealand Listener, Volume 13, Issue 331, 26 October 1945, Page 22
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