Pinwheel cake

Terrific NEW cake idea! Chocolate topping baked right in.

No frosting! Easy to Baker’s Chocolate and Carnation Milk!

Dec 6, 1954 Chocolate Pinwheel cake recipe

Pinwheel cake recipe

For cake

4 squares Baker’s Unsweetened Chocolate
1-3/4 cups sifted Swans Down Cake Flour
1-1/2 cups sugar
1 teaspoon salt
2 teaspoons Calumet baking powder
1/4 teaspoon soda
1/2 cup shortening
1-1/4 cups Carnation Evaporated Milk, undiluted
1 teaspoon vanilla
2 eggs

For filling

1 square Baker’s unsweetened chocolate, melted and cooled
1/3 cup Carnation Evaporated Milk, undiluted
2/3 cup vegetable shortening
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon water

For cake

Melt 2 squares chocolate. Sift dry ingredients. Stir shortening to soften. Add sifted ingredients, 1 cup milk, vanilla. Blend. Beat 2 minutes at low mixer speed or 300 strokes by hand. Add eggs, remaining milk, melted chocolate. Beat 1 minute. Pour into two 9-inch layer pans lined on bottoms with paper. For topping and filling, see below.

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For topping

Melt remaining 2 squares chocolate and pour into circles on top of layers. (Remember — only Baker’s gives you the superb chocolate flavor that makes this cake and topping so rich, so delicious!)

Make swirls on top with rubber spatula to form pattern. Bake about 30 minutes in moderate oven (350 F.). While cake cools, combine ingredients for delicious filling, Whip 10 minutes, or until very fluffy.

Split layers to form 4 layers. Spread 2/3 cup filling between each layer. A spectacular cake–rich and luscious because you use Baker’s Chocolate and Carnation Milk. Extra-delicious when chilled!

Be sure to use CARNATION–double-rich milk with special blending qualities. And remember–chocolate makes it good, but Baker’s makes it best! Only Baker’s Chocolate is Premium No. 1.

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About this story

Source publication date: Dec 6, 1954

Filed under: 1950s, Dessert recipes, Food & drink, Vintage advertisements

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