Monday, November 2, 2015

1947 Betty Crocker Double-Quick Chocolate Chip Cake: Retro Ad & Recipe

Love this Retro Ad from 1947 celebrating Betty Crocker's Silver Anniversary. This Chocolate Chip Cake uses Betty Crocker's Double-Quick Cake Method.
1. Sift 2. Add 3. Beat 4. Add

This recipe and cake is still fabulous after all these years. I love the Fudgy/Chocolate Filling. I don't make white frosting with this. I think it's also great as a pan cake!

SIFT the dry ingredients all together into one bowl. Be sure you measure ingredients accurately.
ADD the shortening, all of the liquid, and flavoring right into the dry ingredients.
BEAT with a spoon, or mix with an electric mixer, for 2 minutes. Scrape the bowl frequently.
ADD unbeaten eggs (see each recipe), beat for 2 more minutes, and pour into prepared pans.


2 cups Gold Medal Kitchen Tested Enriched Flour; plus 2 Tablespoons, sifted
1 1/2 cups sugar
4 tsp double action baking powder
1 tsp salt
1/2 cup high grade vegetable shortening
1 cup milk
1 tsp vanilla extract
4 large Egg whites; unbeaten
1/2 cup sweet or semi-sweet chocolate; cut into very small pieces

Before you start:
Have all ingredients at room temperature; preheat oven to 350 degrees; grease and dust with flour two 8 inch round layer pans.

Sift flour before measuring. Measure all ingredients accurately. Sift together into a bowl: flour, sugar, baking powder, salt.
Add: shortening, milk, vanilla.
Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per minute). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on slow or medium speed for 2 minutes. Scrape sides and bottom of bowl frequently. Add egg whites.
Beat 2 more minutes scraping bowl frequently. Fold in carefully: chocolate pieces.
Pour into prepared pans. Bake 30 to 35 minutes in moderate oven (350 degrees).
When cool, spread cooked white icing between layers, over top, and sides.

If desired, make fudgy chocolate filling (below).

Mix thoroughly in saucepan: 1 egg yolk, 3 Tablespoons cream, 1/2 cup sugar, add 1 square unsweetened chocolate (1 oz), 1 Tablespoon butter.
Cook over moderate heat only until bubbles appear around edge, stirring constantly. Remove from heat; Beat until thick.

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