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Betty Crocker

Choice Chocolate Cake (1946)

(Click to enlarge)


Use only GOLD MEDAL "Kitchen-tested" Enriched Flour with this recipe

Have all ingredients at room temperature (70-75°). (Shortening should
be soft—not melted.) Pre-heat oven to 350° (mod.). Grease and dust
with flour two 8" round layer pans (1 1/4" deep). Sift GOLD MEDAL
Flour before measuring. Measure all ingredients accurately before mixing.
Just before starting to mix cake, pour 1/3 cup boiling water into 3 sq.
(3 oz.) melted, unsweetened chocolate. Stir until a paste is formed.

Sift togetherr into bowl.. { 1 3/4 cups sifted GOLD
*1 1/3 cups sugar
**1 tsp. salt
1 tsp. soda

Add........{ 1/3 cup high grade veg-
etable shortening
1 tsp. vanilla
3/4 cup milk

Beat vigorously with spoon for 2
min. by clock (about 150 strokes
per min.). You may rest a moment when beating by hand; just count
actual beating time or strokes. Or mix with electric mixer on slow to
med. for 2 min. Scrape sides and
bottom of bowl frequently.

Add......{1/3 to 1/2 cup unbeaten
eggs (2 medium)

Beat 1 more minute.

Add........{ the warm chocolate

Beat 1 more minute.
Pour batter into prepared pans.
Bake 30 to 35 minutes.
When cake is cool, frost with your
favorite White Icing.

*TO SAVE ON SUGAR in Choice Choc-
olate Cake:
Use 2/3 cup sugar and 2/3
cup corn syrup. Reduce milk to 1/2
cup plus 1 tbsp. Add syrup with
milk to dry ingredients.

**When using Self-Rising Flour omit salt
and use ONLY 1/2 tsp. soda.