How to make an old-fashioned chocolate mint sundae cake (1949)

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How to make an old-fashioned chocolate mint sundae cake (1949)
Chocolate mint sundae cake

“Yes! It’s easy to get better cakes — use Spry with Cake-Improver!” says Aunt Jenny.

“It is proof you’re wanting, ladies? Then cast your eyes over this big, beautiful chocolate cake, handsome enough for the St. Patrick’s Day parade with its lovely, pale green mint frosting. Now you make one. Follow the recipe to the letter, using Spry’s easy One-Bowl method. See if you ever had another chocolate cake so luscious-tasting, so light and delicate, so velvety-textured.

How to make an old-fashioned chocolate mint sundae cake - retro recipe

Chocolate mint sundae cake (1949)

Chocolate mint sundae cake (1949)

Yield: 10 servings


  • 1-1/2 cups of sifted cake flour
  • 1-1/4 cups of sugar
  • 1/2 cup of cocoa
  • 1-1/4 teaspoons of baking soda
  • 1/4 teaspoon of cream of tartar
  • 1 teaspoon salt
  • 2/3 cup of Spry
  • 1 cup of milk
  • 1 teaspoon of vanilla extract
  • 2 eggs, unbeaten


  1. Sift the flour, sugar, cocoa, baking soda, cream of tartar, and salt in a mixing bowl; drop in shortening, then add a 3/4 cup of the milk, then the vanilla extract, and beat for 200 strokes (2 minutes by hand or on a mixer at low speed). Scrape the bowl and spoon or beater.
  2. Add the remaining milk and eggs and beat for 200 strokes.
  3. Bake in two deep 8-inch greased layer pans in a moderate oven (350 F) for 30-40 minutes.
  4. Spread the green mint frosting (recipe below) between the layers and on the top and sides of the cake. Decorate the top with little "rivers and pools" of melted, cooled chocolate (1/2 teaspoon of shortening and 1/2 ounce of chocolate).

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 216 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 39mg Sodium: 396mg Carbohydrates: 45g Fiber: 1g Sugar: 25g Protein: 5g
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.
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Green mint frosting

Green mint frosting (1949)

Green mint frosting (1949)


  • 2 egg whites (unbeaten)
  • 1-1/2 cups of sugar
  • 5 tablespoons of cold water
  • 1 teaspoon of light corn syrup
  • 1/8 teaspoon of salt
  • 1/4 teaspoon of mint extract
  • Green food coloring


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 and beat constantly with a rotary egg beater until the mixture will hold a peak (about 7 minutes).

Remove from the hot water, add the mint extract and just enough green food coloring to make the mixture a pale green color.

Beat until cool and thick enough to spread.

Makes enough frosting for the top and sides of two 8-inch layers of cake.

Making a chocolate mint sundae cake? There’s a special cake-improver ingredient in Spry that no other type of shortening has! Yes, it’s the smart woman you’ll be to use Spry for all your cakes, all your baking, and all your frying, too. Spry gives grand friend foods, crispy, delicate, and so easy to digest.”

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