ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: rich chocolate cake from Betty Crocker 60's

Misc.
Searching for a rich chocolate cake recipe from Betty Crocker 60's with whipping cream between four layers and a mocha butter frosting. Special 63 yo birthday for my grandmother who always tells about this cake from scratch.
Hope you can help her B-day is on the fourth and I just found this site.
MsgID: 0110381
Shared by: Dawn Weickum
Board: Vintage Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mussels with Garlic, Mustard, Rosemary and Cream
  • MUSSELS WITH GARLIC, MUSTARD, ROSEMARY AND CREAM 4 to 5 dozen cultivated mussels 2 teaspoons butter 4 cloves garlic, minced 1 large shallot, minced 3 cups heavy cream 1/2 cup dry white wine (Sauvignon or Chenin Blanc)...
  • GFS - Gordon Food Services
  • Hi - it stands for Gordon Food Services. Coming from your direction, you would go over the 41 overpass, past the Toyota dealership, past Metro Parkway, and it would be on your left about a mile or two from 41. Big white...
  • New York Chocolate Egg Cream and Cocoa Syrup
  • NEW YORK CHOCOLATE EGG CREAM Makes 1 (8 oz.) serving 1/4 cup Cocoa Syrup (recipe follows) 1/4 cup light cream 1/2 cup club soda, freshly opened Cocoa Syrup, light cream and club soda should be cold. In tall glass, ...
  • Crispy Golden Waffles (using buttermilk) (1944)
  • CRISPY GOLDEN WAFFLES 2 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 2 eggs, separated 2 1/4 cups buttermilk 1/3 cup melted butter Sift flour, measure...
ADVERTISEMENT
  • Sun-Dried Tomato Strudels
  • SUN-DRIED TOMATO STRUDELS 1 (3 oz) pkg. sun-dried tomatoes (not packed in oil) boiling water 1 cup grated parmesan cheese 1 (8 oz.) pkg. cream cheese, softened 1 1/2 cups shredded mozzarella cheese 2 tablespoons chopp...
  • Best Ever Spritz (Land O Lakes) and Tips
  • I have used the Land O Lakes spritz recipe for ages with excellent results. Be sure to use NO leavening agent in your dough. I use all butter, too, for the best taste. Cooks Illustrated (America's Test Kitchen) also has ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: rich chocolate cake from Betty Crocker 60's
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!