Chocolate Whirlaway cake: A classic marbled cake recipe from 1950

Name: Chocolate Whirlaway cake (1950)
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12
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

Categories: 1950s, Vintage advertisements, Vintage birthday celebrations, Vintage dessert recipes

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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 (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: 12 Serving 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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Comments on this story

2 Responses

Danielle says:

October 25, 2016 at 7:47 am

Hello

The 1/2 teaspoon of soda is baking soda or soda like pepsi or coke?

Reply
1. Kriste says:
  
  November 23, 2016 at 3:30 pm
  
  Baking soda
  
  Reply