“That little flibbertigibbet!” I thought the minute I clapped eyes on my son’s bride coming down the Pullman steps. “can’t boil water, I bet!” It made me sick, Donnie meeting Paula on that cruise down south and marrying her. I’d had Nan Blaine here at home all picked out for him. Nan can cook.
Well, she and Donnie got to housekeeping. And right afterwards was our church’s annual Cake Sociable. Paula, brash as anything, promised a chocolate cake. “I hate to think what it’ll be like!” I told my married daughter, Minnie. “I guess our family’s going to have to eat crow before all those folks!”
But I got my comeuppance, all right! Because Paula’s chocolate cake beat my cake, and Minnie’s, and Nan Blaine’s all hollow! It was a new kind, with a custard filling — sort of a cross between Fudge Cake and Boston Cream Pie. The most delicious thing! Folks just went crazy over it!
And Paula was real modest. “I couldn’t have made such a rich-colored, rich-tasting cake without Baker’s Chocolate,” she said. “And only Baker’s Chocolate ever gives frosting such satiny glass and moistness that keeps it fresh. Baker’s Chocolate is so much richer, mother always said.” And says I, “Paula, your mother brought you up right. And I tell you we’re proud to have you in our family!”
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
1/4 teaspoon soda
1/2 teaspoon salt
1/2 cup butter or other shortening
1-1/4 cups sugar
2 eggs, unbeaten
3 squares Baker’s Unsweetened Chocolate, melted
1 cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder, baking soda and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Then add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (350 F) 30 minutes.
Spread golden cream filling between layers and chocolate fluff frosting on top and sides of cake.
Golden cream filling
Combine 1/2 cup sugar, 3 tablespoons Swans Down Cake Flour, and 1/4 teaspoon salt in top of double boiler. Add 1-1/2 cups milk gradually, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Pour a small amount of mixture over 2 slightly beaten egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add 1 teaspoon vanilla and cool. If deeper yellow tint is desired, add few drops of yellow coloring. Makes enough filling to spread between two 9-inch layers.
Cream 4 tablespoons butter, add 3/4 cup sifted confectioners’ sugar and blend. Add 1 teaspoon vanilla, 3 squares Baker’s Unsweetened chocolate, melted, and 1/4 teaspoon salt. Beat two egg whites until stiff, but not dry. Add 3/4 cup sifted confectioners’ sugar, 2 tablespoons at a time, beating after each addition until blended. Then continue beating until mixture will stand in peaks. Add to chocolate mixture, folding gently but thoroughly, only enough to blend. Makes enough frosting to cover top and sides of Golden Cream Chocolate Cake.