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
Time: 15 min prep plus 30-35 mins baking
Difficulty: easy
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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:

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