Choc-o-Lantern Halloween cake recipe (1948)

Name: Choc-o-Lantern Halloween cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 2 cups cake flour; 1-1/3 cups sugar; 2-1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup Spry shortening; 3/4 cup milk; 1-1/2 teaspoons vanilla; 2 eggs, unbeaten; 1 teaspoon grated orange rind; 1 ounce chocolate, melted; 1/2 teaspoon grated orange rind; 3 tablespoons orange juice; 3 cups sifted confectioners' sugar; 1 tablespoon each Spry and butter; 1-1/2 ounces chocolate; 3-1/2 tablespoons scalded evaporated milk or light cream

Categories: 1940s, Halloween, Vintage advertisements, Vintage dessert recipes

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You’ll be the star of the party when you serve this Choc-O-Lantern Halloween cake. Bewitching and so delicious!

Choc-o-Lantern Halloween cake

Yield: 12

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Ingredients

2 cups cake flour
1-1/3 cups sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup Spry [shortening]
3/4 cup milk
1-1/2 teaspoons vanilla
2 eggs, unbeaten
1 teaspoon grated orange rind
1 ounce chocolate, melted
1/2 teaspoon grated orange rind
3 tablespoons orange juice
3 cups sifted confectioners' sugar
1 tablespoon each Spry and butter
1-1/2 ounces chocolate
3-1/2 tablespoons scalded evaporated milk or light cream

Instructions

Sift flour, sugar, baking powder and salt into mixing bowl.
Drop in Spry.
Add milk and vanilla and beat 200 strokes (2 minutes by hand or on mixer on low speed).
Divide batter in half.
Add grated orange rind to one batter, and melted chocolate to the other, blending well.
Arrange batters, alternatively by tablespoonfuls, in 12- by 8- by 2-inch Spry-coated pan.
Run knife through batters several times, both lengthwise and crosswise of pan for a mottled effect.
Bake in a moderately hot oven (375 F degrees) for 35-45 minutes.
To make the Choc-o-lantern frosting, combine 1/2 teaspoon grated orange rind and 3 tablespoons orange juice; let stand 10 minutes; strain.
Have ready 3 cups sifted confectioners' sugar.
Blend 1 tablespoon each Spry and butter.
Beat in 1/2 cup sugar gradually.
Add 1-1/2 ounces chocolate, melted.
Stir in remaining sugar alternating with orange juice.
Add about 3-1/2 tablespoons scalded evaporated milk or light cream and beat well.
Frost cake all over; decorate corners and center with "choco-o-lanterns," (orange sugar patties with faces made of melted chocolate).
Serve with chocolate ice cream and orange sherbet.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 462Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 297mgCarbohydrates: 101gFiber: 1gSugar: 81gProtein: 4g

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.

ALSO TRY: Black Midnight Cake: A creative chocolate classic recipe for a spooky Halloween party (1941)

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