Thick sour milk

Baking powder



Boiling water



1/2 cup

2 cups 2

2 cups 2/3 cup

11/2 teaspoons 1 teaspoon

3 squares 1/2 cup

1 teaspoon 1/4 teaspoon

112 grams 400 grams 96 grams 200 grams 162 grams

84 grams

Mix the first seven ingredients by the conventional method. Cut the chocolate into small pieces. Add the boiling water to the chocolate. Cool before adding to the cake batter.

A. The proportion of soda to give the best flavor.

1. Prepare 1/4 of the above recipe.

2. Repeat 1, but reduce the soda to 3/4 teaspoon for the full recipe.

3. Repeat 1, but increase the soda to 11/4 teaspoons for the full recipe.

B. To determine the effect of different brands of chocolate.

1. Try as many different brands of chocolate as you can secure.

C. To determine the effect of varying ingredients upon color of cake.

1. Substitute sweet milk for the sour. How much soda should be used? How much baking powder?

2. Use brown sugar.

With which proportion of soda is the real chocolate flavor retained best? Is the color the same with the different proportions of soda? What must the reaction be to give a deep red color to chocolate cake? With what reaction is the best flavor obtained?