Pass the confetti! I’ve got something to celebrate
Confetti cake — Super good and a cinch to make
“Just think — little inexperienced me — making a rich, light, yummy cake! And gee, I’ll admit I could never have done it if I hadn’t made a tremendous discovery.
“I mean — it was terrific! I used Crisco and a wonderful new Crisco Success Cake recipe. Why, the combination’s fabulous!”
Confetti cake recipe
Measure into mixing bowl (All measurements level):
2 cups cake flour (sifted before measuring)
2 cups sugar
1/2 cup Crisco
1 tsp. salt
1-1/2 tsp. soda
3 squares melted bitter chocolate
3/4 cup milk
Blend vigorously by hand or with mixer (medium speed) 2 minutes. Now stir in (yes, all by itself)
3/4 tsp. baking powder
Add:
1/2 cup milk
3 eggs (unbeaten)*
1 tsp. vanilla
Blend by hand or in mixer (medium speed) for 2 minutes. The batter will be smooth and thin. Pour into two deep 9″ layer pans (9″ by 11″ deep) which have been rubbed with Crisco and lined with waxed paper. Bake in moderate oven (350 F) 25-30 minutes. Frost with your favorite white icing. Decorate with small candy.
* May use 2 whole eggs and 2 yolks, reserving 2 whites for icing.
ALSO SEE: Make a cute & classic chintz cake (1941)
Polka-dot confetti cake recipe from 1949
You’ll get better cakes on every count — lighter, richer, moister, finer-textured — with Crisco and new Crisco recipes like this. Just measure ingredients exactly follow the simple directions carefully . . . and be sure to use Crisco.
