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Transcription:
Two-in-One-Cake
IMPORTANT: Use Gold Medal "Kitchen-tested"
Enriched Flour— no other — with this recipe.
Have all ingredients room temperature (70°-75º).
(Shortening should be soft, not melted.) Pre-heat
oven to 350º (mod.). Grease and dust with flour
one 8 1/2" square pan (1 3/4" deep) or one 8" x 12"
(1 1/4" deep). Sift GOLD MEDAL "Kitchen-tested"
Enriched Flour before measuring. Measure all in-
gredients accurately (level) before mixing.
Sift together
into bowl { 2 cups plus 2 tbsp. sifted GOLD MEDAL
"Kitchen-tested" Enriched Flour
* 1 1/2 cups sugar
3 1/2 tsp. double-action baking powder
1 tsp. salt
Add . . . . . . . { 1/2 cup high grade vegetable shortening
1 tsp. flavoring
1 cup milk
Beat vigorously with spoon for 2 min. by clock
(about 150 strokes per min.). You may rest a mo-
ment when beating by hand; just count actual beat-
ing time or strokes. OR MIX with electric mixer
on slow to medium speed for 2 min. Scrape sides
and bottom of bowl frequently.
Add . . . . . . . { 1/2 to 2/3 cup unbeaten egg whites
(4 large)
Beat 2 more min., screaping bowl often. Pour about
2/3 of the batter into prepared pan or pans
To remaining
batter add { 1 sq. (1 oz.) unsweetened chocolate,
melted
mixed with { 1/4 tsp. soda
2 tbsp. warm water
1/4 tsp. red food coloring, if desired
Mix until well blended (about 1/2 min.). Pour
chocolate batter here and there over white batter.
Cut through batter several times with knife for
marbled effect. Bake square cake 50 to 55 min . . .
oblong cake 35 to 40 min . . . . layers 25 to 30 min. in
mod. oven 350°). (Square cakes of this type often
rise slightly in center and "crack".) Delicious
served uniced, warm from oven, or frosted when
cool with Glossy Chocolate Icing (recipe in sacks).
*SAVE ON SUGAR: Use 3/4 cup sugar and 3/4 cup
white corn syrup in place of 1 1/2 cups sugar in cake.
Reduce milk to 3/4 cup plus 1 tbsp. Add syrup with
milk to dry ingredients. Gives excellent results.