Chocolate with Oil Cake
1970s · handwritten
Serves 12 servings · 30 min prep · 50 min cook
Some details on this card were ambiguous — see notes.
chocolatecakebakedclassicoil-cakefrosting
Ingredients
- 1.1 cup plain flour, rounded cup; for cake
- 2.3 teaspoon baking powder, level; for cake
- 3.1 cup sugar, for cake
- 4.salt, pinch; for cake
- 5.4 eggs, separated; for cake
- 6.0.5 cup oil, for cake
- 7.0.5 cup water, for cake; mixed with oil, cocoa, vanilla
- 8.4 dessertspoon cocoa powder, for cake; mixed with oil and water
- 9.1 teaspoon vanilla essence, for cake; mixed with oil and water
- 10.225 gram butter, softened; for frosting
- 11.450 gram icing sugar, sifted; for frosting
- 12.3 tablespoon cream, for frosting
- 13.milk, warm; a little; added to achieve spreading consistency
Method
- 1.CAKE: Mix together the oil, water, cocoa and vanilla. Set aside.
- 2.Cream egg yolks with sugar until well combined.
- 3.Add the oil/cocoa mixture to the yolks. Sift the dry ingredients and add to the mixture. Beat well.
- 4.Fold this mixture into the stiffly beaten egg whites.
- 5.Bake in two greased 8" tins at 370°F (185°C) for 30 minutes, or in one larger tin for 50 minutes.
- 6.FROSTING: Soften the butter by sitting it in a dish of cold water for several hours. Drain and cream well.
- 7.Slowly add sifted icing sugar and cream, beating well between each addition.
- 8.Add a little warm milk until the icing reaches the right consistency for spreading.
Notes
- A classic oil-based chocolate cake — oil produces a very moist crumb.
- The frosting method is unusual: the butter is softened in cold water rather than at room temperature.
- Note: cocoa is mentioned in the frosting method but not listed in the frosting ingredients — the frosting as written is a vanilla/coffee butter cream. Add 2–3 tablespoons cocoa powder to the icing sugar for a chocolate frosting.