Chocolate rhapsody cake (1949)

Chocolate rhapsody cake vintage recipe

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.


Classic chocolate rhapsody cake recipe from the 1940s

“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…”

Chocolate rhapsody cake recipe (1949)

Chocolate rhapsody cake vintage recipe

Chocolate rhapsody cake

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 7 minutes
Total Time: 1 hour 7 minutes



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


  • 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 unsweetened chocolate, melted and cooled


  1. Sift the flour, sugar, salt, baking powder and baking soda into mixing bowl and then drop in Spry.
  2. Add melted chocolate, buttermilk and vanilla, and beat 200 strokes (2 minutes by hand or on mixer at low speed).
  3. Scrape the bowl and spoon or beater and and eggs and beat for 200 strokes (2 minutes on mixer at low speed).
  4. Bake in a 2- by 8-inch pan layer pans that have been coated with shortening in a moderate oven (350 degrees F) for 30-40 minutes.
  5. While the cake bakes, begin to make the Chocolate Harmony Frosting.
  6. Put the egg whites, sugar, water, corn syrup, and salt in the top of a double boiler and mix thoroughly.
  7. Place over rapidly boiling water; beat constantly with a rotary egg beater until the mixture holds a peak (forms after about 7 minutes).
  8. Remove from hot water, then add the vanilla and beat until cool and thick.
  9. Before spreading on the cake, fold into the frosting the melted chocolate carefully and thoroughly into the frosting.
  10. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 701Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 239mgCarbohydrates: 134gFiber: 3gSugar: 51gProtein: 11g

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.

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

One Response

  1. I can remember my mom making some these recipes, so that can give you an idea of how old I am, 77 years old. Thanks for the recipes since I could not find any where else.

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.

Skip to Recipe