Originally Published:
Jubilee Cook Book, 1887
Original Images:

Three cups of sugar, three-fourths of a cup of butter, five eggs---yolks and whites beaten separately, one cup of milk, four heaping cups of flour, two teaspoons of baking powder. Bake in jelly tins in a quick oven. This makes two loaves and may be used either for cocoanut or chocolate cake.

FOR A COCOANUT CAKE.---Grate two cocoanuts, make frosting and spread between the cakes and sprinkle with a fork a layer of cocoanut on each layer of frosting. Frost the top and pile the cocoanut thickly over it.

To PREPARE CHOCOLATE.---Grate one-half pound of chocolate, moisten with one teacup of milk, add one teacup of brown sugar and one tablespoon of flour. Let it stand on the stove until thoroughly scalded and then get cold before using.