Chocolate-peanut cream cake recipe (1939)

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Just try this moist-keeping Peanut Cream Cake, rich with Baker’s Chocolate

Was it you we heard wishing for a summer cake recipe? We know you’ll like this one. It’s new and exciting — Peanut Butter frosting on a luscious chocolate cake!

It tastes marvelous with iced tea, lemonade, ice-cold milk, berries, ice cream! It’s simply grand to take on picnics — because it keeps so nice and moist. There’s nothing fussy about it. You mix it in one bowl, bake it, one pan, frost it in one or slim slices according to taste.

But make it, please, with Baker’s chocolate. For the richness of Baker’s Chocolate is what gives this cake such moist tenderness… such gorgeous real chocolate flavor and color.Tell your grocer only Baker’s chocolate will do. The quality of Baker’s — famous since 1780 — gives all your chocolate dishes extra deliciousness.

Chocolate peanut cream cake recipe 1939

Chocolate-peanut cream cake recipe


2-1/3 cups sifted Swans Down Cake flour
2-1/4 teaspoons Calumet Baking Powder
3/4 teaspoon salt
1/2 teaspoon soda
2/3 cup butter or other shortening
1-1/4 cups sugar
1 egg, unbeaten
2 egg yolks, unbeaten
3 squares Baker’s Unsweetened Chocolate, melted
3/4 cup milk
1 teaspoon vanilla
1/3 cup boiling water


Sift flour once, measure, add baking powder, salt, and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.add egg and egg yolk, one at a time, beating well after each. add chocolate and blend. add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.Add vanilla, then add boiling water, beating quickly and thoroughly.Bake in greased pan, 12x8x2 inches, in moderate oven (325 F) 50 minutes, or until done. Spread Peanut Cream Frosting (recipe below) on top of cake.

Peanut cream frosting recipe

Wash 2/3 cup butter in cold water to remove salt. Cream butter thoroughly, add 1 cup sifted confectioners’ sugar gradually, and cream until very light and fluffy.Add1/2 cup peanut butter, a small amount at a time, creaming well after each addition. Fold in 1/3 cup sifted confectioners’ sugar. (All measurements are level)

>> You might also like this recipe: Peanut Butter Chiffon Pie with Pretzel Crust (1972)


LIFE Jul 10 1939 peanut cake

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩 


You might also like...

The fun never ends:

Comments on this story

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.