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Toll House cake with vanilla and chocolate (1949)

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Now Toll House chocolate for cake

It’s always big news when great leaders get together. And the latest meeting place of two acknowledged leaders is . . . a cake!

Pillsbury’s and Nestle’s — both famous, trusted names in hundreds of thousands of homes — now combine to bring you this excitingly novel and delicious recipe.

This is really a “different” and glamorous cake, with all the lightness and delicacy you always look for in a cake made with Pillsbury’s Best . . . plus whole Morsels of Nestle’s Semi-Sweet Chocolate scattered through and through it, for that famous Nestle’s chocolate flavor.

And it’s simple to make! As straightforward as making Nestle’s famous Toll House Cookies, for instance. You need no special knacks or skills. You simply follow the easy Quick-Mix cake method, developed exclusively for Pillsbury’s Best. (And, of course, you can expect the same wonderful results you always get with pies, cakes, cookies, rolls, everything you bake with this time-honored all-purpose flour.)

You’ll like this new cake. Plan to bake it soon.

Toll House cake (1949)

Toll House cake recipe

Recipe for Toll House cake, using Nestle’s semi-sweet chocolate with Ann Pillsbury’s quick-mix method

Bake at 350 F for 30 to 40 minutes. Makes two 8-inch layers. All ingredients must be at room temperature.

Sift together

2 cups sifted Pillsbury’s Best Enriched Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
3/4 cup sugar

Add

1/2 cup shortening
3/4 cup milk
1/4 cup sieved light brown sugar

Beat for 2 minutes, 300 strokes, until batter is well blended. (If electric mixer is used, beat at low to medium speed for same period of time.)

Add

2 eggs, unbeaten
1 teaspoon vanilla

Beat for 2 minutes.

Pour into two well-greased and floured 8-inch round layer cake pans, 1-1/4 inches deep.

Sprinkle 1 package Nestle’s Semi-Sweet Chocolate Morsels (reserve 2 tablespoons for frosting) over top of batter, half on each layer.

Bake in moderate oven (350 F) for 30 to 40 minutes. Cool and frost.

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Fluffy Sea Foam frosting recipe

Combine 2 egg whites, 3/4 cup firmly packed light brown sugar, 1/3 cup corn syrup, 2 tablespoons water, 1/4 teaspoon cream of tartar and 1/4 teaspoon salt in top of double boiler. Cook over rapidly boiling water, beating with rotary beater until mixture stands in peaks.

Remove from heat. Add 1 teaspoon vanilla; continue beating until thick enough to spread. Gently fold in 2 tablespoons Semi-Sweet Chocolate Morsels. Do not stir. Frost cooled layers.

Toll House cake (1949)

Toll House cake (1949)

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