Chocolate rhapsody cake (1949)

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.

Chocolate rhapsody cake recipe (1949)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Chocolate rhapsody cake recipe (1949)

Chocolate rhapsody cake recipe

“Get better cakes this easy way — use Spry with Cake-Improver!” — says Aunt Jenny

“Are there any chocolate lovers in your house? Surprise them with this chocolate rhapsody cake. They’ll say it’s wonderful, you’re wonderful! Such rich, chocolaty flavor. So lovely and tender. Yes, that special Cake-Improver ingredient in Spry sure lives up to its name.”


1-3/4 cups of sifted cake flour
1-1/2 cups of sugar
3/4 teaspoons of salt
1/2 teaspoon of baking powder (or 1 teaspoon of tartrate baking powder)
3/4 teaspoon of baking soda
1/2 cup of shortening
3 ounces of chocolate, melted
1 cup of buttermilk or thick sour milk
1 teaspoon of vanilla extract
2 eggs, unbeaten


Sift the flour, sugar, salt, baking powder and baking soda into mixing bowl and then drop in Spry. Add melted chocolate, buttermilk and vanilla, and beat 200 strokes (2 minutes by hand or on mixer at low speed) Scrape the bowl and spoon or beater and and eggs and beat for 200 strokes (2 minutes on mixer at low speed).

Bake in a 2 x 8″ pan layer pans that have been Sprycoated in a moderate oven (350 F.) for 30-40 minutes. Spread Chocolate Harmony Frosting on top and sides of layers and garnish with thin slices of Brazil nuts which have been softened in hot water before slicing.

Chocolate rhapsody cake recipe (1949)

Chocolate harmony frosting


2 egg whites, unbeaten
1-1/2 cups of sugar
5 tablespoons of water
1 teaspoon of light corn syrup
1/8 teaspoon of salt
1 teaspoon of vanilla extract
2 squares of chocolate, melted and cooled


Put the egg whites, sugar, water, corn syrup, and salt in the top of a double boiler and mix thoroughly. Place over rapidly boiling water; beat constantly with a rotary egg beater until the mixture holds a peak (forms after about 7 minutes). Remove from hot water, then add the vanilla and beat until cool and thick. Before spreading on the cake, fold into the frosting the melted chocolate carefully and thoroughly into the frosting.

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Because 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.