Recipe: Calumet Quick Cake with Mocha Frosting (2 egg whites, 1930's)

CALUMET QUICK CAKE

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
1 cup sugar
1/2 teaspoon salt
2 egg whites, unbeaten
Softened butter or other shortening, as needed
1/2 cup milk
1/2 teaspoon vanilla

Sift flour once, measure, add baking powder, sugar, salt, and sift together three times.

To egg whites in cup, add enough butter or shortening to half fill cup; add enough milk to completely fill it. Turn into flour, add vanilla, and beat vigorously 2 minutes.

Bake in two greased 8-inch layer pans in moderate oven (375 degrees F) 25 minutes.

Spread Mocha Frosting between layers and on top of cake when cool.

MOCHA FROSTING

3 tablespoons butter
2 cups confectioners' sugar
Dash of salt
2 tablespoons strong coffee infusion (about)

Cream butter, add sugar and salt gradually, and cream until light and fluffy. Add coffee slowly until of right consistency to spread.

Makes 1 (8-inch, 2-layer) cake
Source: Recipelink.com vintage recipe booklet: The Calumet Baking Book, G. F. Corp. 1930