Tuesday, October 13, 2020

PINWHEEL CAKE: 1950s Retro Ad & Recipe

I love Retro Ads with Recipes. Here's one from Baker's Chocolate and Carnation Milk from the 1950s for Pinwheel Cake. The following recipe references products from the 50s, many of which are still available. Feel free to substitute your favorites! 


 4 squares Baker’s Unsweetened Chocolate 
1-3/4 cups sifted Swans Down Cake Flour 
1-1/2 cups sugar 
1 teaspoon salt 
2 teaspoons Calumet baking powder 
1/4 teaspoon soda 
1/2 cup shortening 
1-1/4 cups Carnation Evaporated Milk, undiluted 
1 teaspoon vanilla 
2 eggs 
1 square Baker’s unsweetened chocolate, melted and cooled 
1/3 cup Carnation Evaporated Milk, undiluted 
2/3 cup vegetable shortening 
1/4 teaspoon salt 
1/2 cup sugar 
1 teaspoon vanilla 
1 tablespoon water 

For Cake
Melt 2 squares chocolate. Sift dry ingredients. Stir shortening to soften. Add sifted ingredients, 1 cup milk, vanilla. Blend. Beat 2 minutes at low mixer speed or 300 strokes by hand. Add eggs, remaining milk, melted chocolate. Beat 1 minute. Pour into two 9-inch layer pans lined on bottoms with paper. 

For Topping 
Melt remaining 2 squares chocolate and pour into circles on top of layers. (Remember — only Baker’s gives you the superb chocolate flavor that makes this cake and topping so rich, so delicious!) Make swirls on top with rubber spatula to form pattern. Bake about 30 minutes in moderate oven (350 F.). While cake cools, combine ingredients for delicious filling, Whip 10 minutes, or until very fluffy. Split layers to form 4 layers. 
Spread 2/3 cup filling between each layer. A spectacular cake — rich and luscious because you use Baker’s Chocolate and Carnation Milk. Extra-delicious when chilled!

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