Chocolate Whirlaway cake: A two-toned classic cake recipe from 1950

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.

Chocolate Whirlaway cake recipe

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

Mix in small bowl (let stand while mixing cake)

1 square unsweetened chocolate
2 tablespoons hot water
1/4 teaspoon soda
1 tablespoon sugar

(All measurements are level)

Directions

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.

Frosting: Use any favorite chocolate frosting. (Need ideas? Check out some vintage cake frosting recipes here.)

No wonder most women choose Swans Down cake flour

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