Munchie Monday: Chocolate Jelly For Layer Cake

The chocolate jelly recipe in the Macculloch-Miller family handwritten cookbook is more of a pudding filling than either a frosting or an icing. The recipe does not contain butter which limits its use as a frosting since it isn’t fluffy or thick. It is also not as thin as a glaze and was heated “over the fire” according to the original recipe. Whenever vanilla is listed as an ingredient, it will always be added after a pan is removed from heat. The reason behind this is that vanilla extract is an alcohol-based liquid and if it is heated, the flavoring will evaporate or will disappear. Confectioner’s sugar, also known as powdered sugar, was used in this recipe even though it wasn’t specifically mentioned since it would have been available by the end of the 1800s. This recipe makes a delicious chocolate pudding which can be enjoyed on its own, used as the filling in a layer cake such as the Macculloch-Miller family recipe for Chocolate Layer Cake Munchie Monday: Chocolate Layer Cake – Macculloch Hall Historical Museum or with store-bought cake mix and frosting.

Over fifty recipes in the 19^th century handwritten family cookbook were most likely added by Louisa Macculloch’s great-granddaughter, Frances Hitchcock Keasbey (1862-1939). This is believed to be true because of the consistent handwriting in many of these recipes and with recipes marked with family initials. The Chocolate Jelly for Layer Cake and Chocolate Layer Cake are both believed to be from Frances Hitchcock Keasbey.

 

Original Recipe—Chocolate Jelly for Layer Cake

1 huevo

1 taza de leche

3 teaspoons grated chocolate

1 taza de azúcar

1 cucharadita de vainilla

Stir the ingredients over the fire till thoroughly cooked. Then add vanilla. When cool, it is ready for use.

 

Adapted Recipe—Chocolate Jelly for Layer Cake

1 egg, slightly beaten

1 taza de leche entera

3 teaspoons baker’s semi-sweet chocolate, finely grated

1 cup of confectioner’s sugar

1 teaspoon of vanilla extract

In a small saucepan combine milk and slightly beaten egg. Whisk in confectioner’s sugar and turn heat on low. Continue to whisk and add chocolate. It will begin to thicken and bubble after about 15 minutes. Continue to cook over low heat for another 5 to 10 minutes to thicken. Take the saucepan off heat, let cool, and add vanilla.

 

Learn more about sugar throughout history and the development of different types of sugar Types – White Sugar, Brown Sugar, Liquid Sugar | Sugar.org

Find out the difference between frosting and icing Frosting Versus Icing: What’s the Difference? (allrecipes.com)