Baker’s chocolate nut loaf with mocha frosting: Classic dessert delights from the ’30s

Baker's chocolate nut loaf with mocha frosting Vintage dessert delights from 1932

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How to make this vintage chocolate dessert from the thirties (1932)

Let’s make something special for the holidays!

Chocolate treats for the family… gifts for friends. This mocha-frosted nut cake, these festive cake-lets, and gift-box candies with that “professional” touch.

We have hundreds and hundreds of wonderful chocolate recipes in our files… and we searched through them all to find the very choicest for your holiday festivities!

Here they are… and you’re welcome! Especially try this marvelous loaf cake, so easy to cut to any size sewing. And now — as one good cook to another — may we ask a favor?

Will you please be sure to use chocolate — real chocolate? Because we’ve found that nothing else will give that rich, true chocolaty flavor… and that smooth, satiny gloss that makes real chocolate frostings and sauces so delicious just to look at!

Baker's chocolate nut loaf with mocha frosting Classic dessert delights from 1932

Classic recipe: Chocolate nut loaf with mocha frosting


2-1/2 cups Swans Down cake flour
1/4 teaspoon salt
1 teaspoon soda
1 cup butter
2 cups sugar
5 eggs, well beaten
1 cup walnut meats, coarsely broken
3 squares Baker’s unsweetened chocolate, melted and cooled
1 cup buttermilk or sour milk
2 teaspoons vanilla


Sift flour once, measure, add salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well.

Add nuts and chocolate and blend. Add flour, alternately with milk, a small amount at a time, heating after each addition until smooth. Add vanilla.

Bake in greased loaf pan, 12x8x3-inches, in slow oven (325° F.) for 1 hour or until done. Cover top and sides of the cake with Mocha Chocolate Frosting.

Mocha chocolate frosting


2 squares Baker’s unsweetened chocolate, melted
2 tablespoons butter
1/2 cup strong cup coffee
5 cups sifted confectioner’s sugar (about)


Combine chocolate, butter, and coffee. Mix well. Add sugar gradually until of right consistency to spread. Beat thoroughly and spread on cake. (All measurements are level.)

7 classic Hershey's chocolate cake recipes from the '70s

When you hear your family and your guests applaud these chocolate triumphs, we know you’ll want to make lots of other things with chocolate. 

And, of course, you’ll always use Baker’s Unsweetened Chocolate. Because, for 152 years, there has never been a substitute for the superb chocolate flavor and mellow richness of Baker’s. A secret blend and a Special process conspire to give everything you make a chocolate goodness that you can get in no other way.

Baker’s Unsweetened Chocolate is so easy to use now in the new, convenient deep-cut one-ounce squares. Easy to break, easy to handle. No more hard-to-measure pieces and crumbs! Always use Baker’s Unsweetened Chocolate for that full, delicious flavor that only chocolate can give!

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