Company Chocolate Yeast Cake



Before 1900 most cakes were baked using yeast instead of baking powder which became available about then. Baking soda was introduced a little earlier. While I would not make it a habit to bake a cake this way, (I don’t bake cakes often anyway) this recipe for chocolate cake using Red Star Instant Blend dry yeast was quite good. It is a different texture than cake mixes and even cakes make from scratch but not hard to make and it is good to try something different. 
 It is not overly sweet which we all liked and the brown butter frosting was just the right touch. You could always just dust it with powdered sugar when cooled.
 Keep in mind that the batter will have to rise for 1 hour after it is in the pan and before baking it. 
 Company Chocolate Cake
3 cups all purpose flour 
1 teaspoon soda
½ teaspoon salt
1 ¼ cups milk
2 squares unsweetened chocolate (the newer packaging will require 4 squares 2 ounces in all)
1 teaspoon vanilla
1 package instant dry yeast
¼ cup warm water (110°-115°)
1 cup light brown sugar
1 cup granulated sugar
1 cup soft shortening such as Crisco
3 eggs
½ cups finely chopped nuts

Stir flour, soda and salt together.
Scald milk; add chocolate, stirring until melted; cool to lukewarm. Dissolve yeast in warm water. Using large mixer bowl, but sugars and shortening until fluffy. 
Add yeast, than eggs beating on low speed with each addition. 
Add the dry ingredients and milk alternately. Start with and end with flour.
Turn batter into greased and floured 9x13x2 inch pan, Let rise in warm place for one hour.
 Bake in preheated 350° oven for 45 to 50 minutes. Let stand in pan for 10 minutes before removing to rack. When cool frost with Browned Butter Frosting
Brown Butter Frosting
Brown ½ cup butter in pan over low heat; when brown remove from heat add 2 cups powdered sugar and 3 to 4 tablespoons of whole milk or cream till of spreading consistency.


7 comments:

  1. Myrna shared this cake with us...it was delicious, with a nice texture and not too sweet like many cake mixes.

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  2. Looks DELICIOUS! I love a good chocolate cake w/white frosting! Trying not to eat too many sweets right now though. Maybe for V-day in a week or so. :-)

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  3. Hey Nadine, I think chocolate cake is one of my favorites also. Now of course as a Celiac i don't eat them, but I can still have the frosting.
    I always wanted chocolate frosting on mine though or at least Seven Minute Frosting.

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  4. Myrna: I used to make a BC Chocolate w/homemade choc frosting. I have to agree...a good 7-min frosting would be great. Coborn's in St. Cloud, MN used to make a delicious white frosting that was sort of a marshmallowy cream. Soooooooooo good!

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  5. Does this have a yeasty taste? I didn't realize they used to make them this way! Thanks for the stories that always accompany your recipes.

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  6. Nadine, it doesn't have a yeast taste as such but is a different texture. Not the cake texture we are used to now.
    I didn't know about them either until I found this recipe.

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  7. Interesting. I will have to try this some day.

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