A lucky clover cake for St Patrick’s Day (1950)

Instructions

1. (All measurements level.) Measure into bowl cake flour, sugar, milk, salt, melted chocolate and Crisco.
2. Mix thoroughly by hand or mixer (medium speed) for 2 minutes.
3. Stir in baking powder and baking soda.
4. Add milk, eggs, and vanilla.
5. Mix thoroughly by hand or mixer (medium speed) for 2 minutes.
6. Pour into two deep 9-inch layer pans (1-1/2-inch deep) which have been rubbed with Crisco and lined with heavy waxed paper. (For smaller pans, fill half full, bake cupcakes with remaining batter.)
7. Bake in moderate oven (350 F) for about 40 minutes.
8. Cool cake in pan on rack 15 minutes before removing.
9. Loosen edges from pan with spatula.
10. Place rack over cake and pan, invert together.
11. Cool, then frost the cake.
12. To make the fluffy frosting for the lucky clover cake, place sugar, cream of tartar, water, and egg whites in the top of double boiler.
13. Set the top of the double boiler into the bottom which contains boiling water.
14. Cook, beating constantly with an egg beater until the icing stands in peaks (about 7 minutes).
15. To about 1/4 of the icing, add a few drops of green coloring to tint to the desired shade, and about 2 drops of peppermint flavoring.
16. Spread between layers.
17. Cover top and sides of cake with white icing.
18. Arrange green Jordan almonds in clover designs on top of cake.