Chocolate Nut Cake


1/3 cup Cottolene*
2 cups sugar
4 eggs
1 cup milk
21/3 cups flour
4 teaspoons baking powder
¼ teaspoon salt
2 squares chocolate melted
¾ cup English walnut meats broken in pieces
½ teaspoon vanilla


Cream Cottolene, add gradually one cup sugar, stirring constantly. Beat egg yolks thick and light, add gradually remaining cup of sugar; combine mixtures. Add melted chocolate. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add nut meats and vanilla, then cut and fold in the whites of eggs beaten stiff. Turn into a well-greased tube pan and bake forty-five minutes in a moderate oven. Cool and spread with boiled frosting.

Cottolene was a brand of shortening made of beef tallow and cottonseed oil produced in the USA from 1868 until the mid 20th century.

Recipe from Fifty-Two Sunday Dinners
By Elizabeth O. Hiller
Published 1913