{"id":5855,"slug":"devil-cake","title":"Devil cake","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of almond paste","one-half pound of sugar","one-half pound of butter","four ounces of grated chocolate","twelve yolks of eggs","twelve whites of eggs","four ounces of flour","chocolate filling","chocolate frosting"],"ingredients_norm":["almond paste","sugar","butter","chocolate","egg yolk","egg white","flour","chocolate filling","chocolate frosting"],"steps":["Cream the sugar with the butter, and work in the yolks.","Rub the almond paste smooth with four of the whites of eggs, and add, with the grated chocolate, to the sugar, butter and yolks.","Beat the rest of the whites of eggs very hard and stiff, and add them to the mixture, with the flour.","Fill a buttered cake mould, and bake.","Allow to become cool; then cut into three layers, and fill between with chocolate filling.","Glace the top with very dark chocolate frosting."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w101:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1785cc99a5bc90f926b8b94d89dc2ce00ada199bbce32790734a7843cb3158e2","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/devil-cake"}