1940s Betty Crocker Chocolate Chips Cake


I love finding recipes like this. I was talking the other day about a chocolate chip cake that I used to make when I was young and first learning to bake. It was in my mother’s big red Betty Crocker cookbook. That cookbook was a staple in our house. I used it all the time learning to cook. In fact I think many of you probably know the book I am talking about.

I went looking to see if I could find a copy of the recipe but I found this one instead. I couldn’t wait to bake it for the family. Though, I am still looking for the recipe I remember this one will do for now.

Verdict:

This is an old-fashioned dense rich cake. The recipe says to sift the flour twice. Usually with today’s flours you don’t need to but I would suggest you sift it at least once. Like I said this cake is heavy in weight and dense. So when it says beat for 2 minutes twice make sure you do both times because it will create a cake that is airy if you don’t.

I used a chocolate buttercream frosting for the filling and top and it helped balance out the cake. I just sprinkled a few milk chocolate chips on top to make the kids smile.

1940s Betty Crocker Chocolate Chip Cake

  • Servings: 12
  • Difficulty: easy
  • Print

A rich and dense cake from the 1940s.

Ingredients:

  • 2 cups plus 2 tablespoons flour, sifted well
  • 1 1/2 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 4 large egg whites
  • 2/3 cups milk chocolate, semi sweet, or chocolate pieces (mix with 1 tablespoon flour to coat)

Directions:

  1. Preheat oven to 350 degrees. Prepare 2 round cake pans with butter and flour.
  2. Sift together flour, sugar, baking powder, and salt.  Stir until well blended.
  3. Add shortening, milk, and vanilla extract to bowl. Beat for 2 minutes with mixer at medium speed.
  4. Add egg whites to bowl and beat for another 2 minutes.
  5. Fold in chocolate pieces coated in flour to batter.
  6. Divide evenly between 2 cake pans and bake for 30-35 minutes.
  7. Remove from oven when center is set and allow to cool on racks completely before frosting.

9 Comments Add yours

  1. I love my Betty Crocker Cookbook. Good stuff. 💟

    Liked by 3 people

    1. koolaidmoms says:

      I wish I had my mother’s old copy but I love mine too!

      Liked by 2 people

  2. mistimaan says:

    Looks yummy

    Like

  3. Yumola! Oh the rich goodness that melts in your mouth! Thank you! Long love Betty Crocker!
    😁☀️❤️

    Like

  4. lynn k scott says:

    I grew up with the B.C. Cookbook. My daughter uses mine down. Those recipes are rarely figure-friendly, but they are soooo good!

    Liked by 1 person

  5. syl65 says:

    My mom and grandma use to have a lot of Betty Crocker recipes. Thank you, Marci!

    Like

  6. This looks rich and delightful, Marci.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so very much!

      Liked by 1 person

  7. amirsarb says:

    Seems delicious 👍

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.