How to make a polka-dot confetti cake (1949)

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How to make a polka-dot confetti cake (1949)

How to make a polka-dot confetti cake (1949)

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!”

How to make a polka-dot confetti cake (1949)

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


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.

How to make a polka-dot confetti cake (1949)

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