Betty Crocker New Double Quick Cake Method from January, 1947 Ladies Home Journal Magazine
Note - I had posted this recipe as a graphic image to several recipe groups but no one was able to see the graphic clearly enough to translate the vintage recipe into text. I was able to purchase the advertisement full page from the 1947 Ladies Home Journal and thus was able to translate and type up the recipe. Enjoy -- Ginny
| 2 1/8 cups | sifted Gold Medal Kitchen Tested Enriched Flour (2 cups plus 2 Tablespoons) |
| 1 1/2 cups | sugar |
| 4 teaspoons | double action baking powder |
| 1 teaspoon | salt |
| 1/2 cup | high grade vegetable shortening |
| 1 cup | milk |
| 1 teaspoon | vanilla extract |
| 1/2 - 2/3 cup | unbeaten egg white (4 large eggs) |
| 1/2 cup | sweet or semi-sweet chocolate cut into very small pieces |
Before you start: Have all ingredients at room temperature; preheat oven to 350 degrees; grease and dust with flour two 8 inch round layer pans.
Sift GOLD MEDAL FLOUR before measuring. Measure all ingredients accurately.
Sift together into a bowl: flour, sugar, baking powder, salt.
Add: shortening, milk, vanilla.
Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per minute). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on slow or medium speed for 2 minutes. Scrape sides and bottom of bowl frequently.
Add egg whtes.
Beat 2 more minutes scraping bowl frequently.
Fold in carefully: chocolate pieces.
Pour into prepared pans.
Bake 30 to 35 minutes in moderate oven (350 degrees).
When cool, spread cooked white icing between layers, over top, and sides, If desired, make fudgy chocolate filling (below).
FUDGY CHOCOLATE FILLING
Mix thoroughly in saucepan: 1 egg yolk, 3 Tablespoons cream, 1/2 cup sugar, add 1 square unsweetened chocolate (1 oz), 1 Tablespoon butter.
Cook over moderate heat only until bubbles appear around edge, stirring constantly. Remove from heat; Beat until thick.