- Categories:1950s, Vintage advertisem*nts, Vintage birthday celebrations, Vintage dessert recipes
- By The Click Americana Team
- Added or last updatedMay 28, 2019
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Chocolate Whirlaway cake: The classic cake from the fifties
Chocolate cake and gold cake are both star hits. So make it a night of stars with this luscious, two-toned Chocolate Whirlaway Cake!
You won’t even need a dress rehearsal. With Swans Down’s “guessing gone” recipe, it’s a cinch the very first time! The strokes are counted — every step tested in home kitchens.
For the frosting, you can use any of your favorite chocolate frostings! (Need ideas? Check out some vintage cake frosting recipes here.)
![Chocolate Whirlaway cake: A classic marbled cake recipe from 1950 - Click Americana (3) Chocolate Whirlaway cake: A classic marbled cake recipe from 1950 - Click Americana (3)](https://i0.wp.com/clickamericana.com/wp-content/uploads/Chocolate-Whirlaway-cake-A-classic-marbled-cake-recipe-from-1950-720x720.jpg)
Chocolate Whirlaway cake (1950)
Yield: 12
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 15 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 2-1/2 cups sifted cake flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon soda
- 1 teaspoon salt
- 1-2/3 cups sugar
- 3/4 cup shortening
- 1 cup sour milk
- 1 teaspoon vanilla
- 3 unbeaten eggs
- 1 square unsweetened chocolate
- 2 tablespoons hot water
- 1/4 teaspoon soda
- 1 tablespoon sugar
Instructions
- Mix 1 square unsweetened chocolate, 2 tablespoons hot water, and 1/4 teaspoon soda, and 1 tablespoon sugar in small bowl -- let stand while mixing cake.
- Stir shortening just to soften, then sift in flour, baking powder, soda, salt and sugar sifted together.
- Add milk and vanilla and mix until flour is dampened, then beat 300 strokes by hand or two minutes on mixer at low speed.
- Add eggs and beat 150 strokes by hand or one minute on the mixer at low speed.
- Melt chocolate in the hot water with the fourth teaspoon of soda and tablespoon of sugar and let stand while mixing cake.
- Add chocolate to one-fourth of batter, mixing only enough to blend.
- Put large spoonsful of batter into pans lined with greased waxed paper, alternating the plain with the chocolate.
- With a knife cut carefully through the batter in a wide, zigzag course.
- Bake in moderate oven (350 degrees) 35 minutes or until done.
- Cool in pans on cake rack for five minutes.
- Then loosen from sides with spatula, turn out, and remove paper and turn right side up on racks to cool.
- Use any favorite chocolate frosting.
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Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 634Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 288mgCarbohydrates: 121gFiber: 1gSugar: 101gProtein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
MORE: Sweet! More than 100 classic cake recipes for every occasion
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- Categories: 1950s, Vintage advertisem*nts, Vintage birthday celebrations, Vintage dessert recipes
- Tags: 1950, 1951, cake decorating, cake frosting, cakes, chocolate cakes, desserts, recipes, Vintage chocolate, vintage dessert recipes
- Original publication date: February 1950
- Added or last updatedMay 28, 2019
- Comments: 2 Comments
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Comments on this story
2 Responses
Hello
The 1/2 teaspoon of soda is baking soda or soda like pepsi or co*ke?
Reply
Baking soda
Reply
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