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.
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.
A rich and dense cake from the 1940s. Directions:
1940s Betty Crocker Chocolate Chip Cake
A rich and dense cake from the 1940s.