Recipe: Crisco Chocolate Cake (1945)

CRISCO CHOCOLATE CAKE

Measure into mixing bowl:
1 1/2 cups cake flour (sifted before measuring)
1 1/4 cups sugar
1/2 cup Crisco (vegetable shortening)
1 teaspoon salt
1 teaspoon baking soda
2 squares (1 ounce each) melted bitter (unsweetened) chocolate
1/2 cup milk

Stir vigorously by hand or with mixer (medium speed) 2 minutes.

Now stir in (yes, all by itself):
3/4 teaspoon baking powder*

Now add:
1/2 cup milk
2 eggs (unbeaten)
1 teaspoon vanilla

Blend by hand or in mixer (medium speed) for 2 minutes. The batter will be smooth and thin. Pour into two 9-inch layer pans (1 1/2-inch deep) which have been rubbed with Crisco and lined with waxed paper.

Bake in moderate oven (350 degrees F) 25-30 minutes.

*Double-action or phosphate type baking powder (Calumet, Davis, Clabber Girl, Rumford, KC, etc.). With tartrate type (Royal, etc.) use 4 1/2 teaspoons.

Makes 2 (9-inch) layers
From: Recipelink.com
Source: Recipe booklet: Recipes for Good Eating, The Procter and Gamble Company, 1945

Hi Karyn,

I'm not sure if this is the same recipe you're looking for. It doesn't mention the number of times to beat by hand but as a rule of thumb 300 vigorous strokes mixing with a spoon equals 2 minutes with a hand or electric mixer at medium speed.

Happy Baking!

Betsy