This is a full page recipe advertisement for Betty Crocker clipped from a magazine, date published is 1948. The page is a bit too large for my scanner but I was able to capture most of it, picture is below (clickable to view larger if you like). Recipe is typed in full below as well.

Vintage Cocoa Chiffon Cake - Click To View LargerAT LAST! Angel Food Lightness + Butter Cake Richness + Real Chocolate Flavor!

Betty Crocker Cocoa “Chiffon”

Cocoa “Chiffon” is Biggest Cake News in 100 Years!

Really, a new type of cake . . . more exciting than any cake ever known before. This new Betty Crocker Cocoa Chiffon creation is indescribably lovely–good to eat. It keeps fresh amazingly long, too. That’s due to the surprise shortening. More tender than angel food–when made with SOFTASILK, the cake flour our Betty Crocker Staff recommends. Softasilk permits eggs and baking powder to exert their full rising action . . . gives amazing volume and delicacy. Try the recipe at right.

Betty Crocker Cocoa Chiffon
(WITH HOBNAIL ICING)

You can make it in any of the pans shown under STEP 3 below.

Important: This recipe is for SOFTASILK (The Betty Crocker) Cake Flour only. Using any other flour risks a failure.

LARGE CAKE
(16 to 20 Servings)

Preheat oven (see pan sizes and corresponding temperatures below). SIFT an ample amount of SOFTASILK Cake Flour onto a square of paper.

STEP 1 . . . STIR until smooth. Cool:

3/4 cup boiling water
1/2 cup cocoa

MEASURE (level measurements) and SIFT together into mixing bowl:

1 3/4 cups sifted SOFTASILK (spoon lightly into cup, don’t pack)
1 3/4 cups sugar
3 tsp. baking powder
1 tsp. salt

MAKE a well and add in order:

1/2 cup cooking (salad) oil such as Wesson or Mazola
7 unbeaten egg yolks (medium-sized)
the cooled cocoa mixture
1 tsp. vanilla
1/4 tsp. red food coloring, if desired

BEAT with spoon until smooth.

STEP 2 . . . MEASURE into large mixing bowl:

1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar

WHIP until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. DO NOT UNDERBEAT.

STEP 3 . . . POUR egg yolk mixture gradually over whipped egg whites–gently folding with rubber scraper just until blended. DO NOT STIR! Pour into ungreased pan immediately. Bake in:

10-in. tube, 4-in. deep–
325°–55 min., then
350°–10 to 15 min.

9x13x2-in. oblong–
350°–45 to 50 min.

. . . or until top springs back when lightly touched.

SMALLER CAKE
(8 to 10 Servings)

Preheat oven (see pan sizes and corresponding temperatures below). SIFT an ample amount of SOFTASILK Cake Flour onto a square of paper.

STEP 1 . . . STIR until smooth. Cool:

3/8 cup boiling water (1/4 cup plus 2 tbsp.)
1/4 cup cocoa

MEASURE (level measurements) and SIFT together into mixing bowl:

7/8 cup (3/4 cup plus 2 tbsp.)
sifted SOFTASILK (spoon lightly into cup, don’t pack)
7/8 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt

MAKE a well and add in order:

1/4 cup cooking (salad) oil such as Wesson or Mazola
4 unbeaten egg yolks (medium-sized)
the cooled cocoa mixture
1/2 tsp. vanilla
1/8 tsp. red food coloring, if desired

BEAT with spoon until smooth.

STEP 2 . . . MEASURE into large mixing bowl:

1/2 cup egg whites (4 whites)
1/4 tsp. cream of tartar

WHIP until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. DO NOT UNDERBEAT.

STEP 3 . . . POUR egg yolk mixture gradually over whipped egg whites–gently folding with rubber scraper just until blended. DO NOT STIR! Pour into ungreased pan immediately. Bake in:

8x8x2-in. or 9x9x2-in. square–350°–30 to 35 min.
5x10x3-in. loaf–325°–50 to 55 min.
9-in. tube, 3 1/2-in. deep–325°–50 to 55 min.

. . . or until top springs back when lightly touched.

Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of square, oblong or loaf pans on two other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Delicious uniced, or . . .

HOBNAIL ICING. Place bowl in ice water, beat with rotary beater until consistency to spread (3 to 5 minutes) 1 cup sifted confectioners’ sugar; 2 or 3 egg yolks (or 1 small egg); 1/4 cup milk; 3 sq. unsweetened chocolate (3 oz.), melted; 1 tbsp. soft shortening; 1/2 tsp. vanilla. Double the recipe for Large Cake. Make Hobnail effect with tip of teaspoon.

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5 Responses to Cocoa Chiffon Cake – Vintage Recipe

Lynne
Published 27 June, 2009 in 1:08 pm

I am looking for a recipe from the 1940s that was on the SoftaSilk cake flour box. I rember it as Crown Cake. can you help me? Thanks so much!

Bea Long
Published 4 August, 2013 in 1:41 am

I have so many of these old recipes and am afraid I am going to lose them one day so I guess I should just print them off. My old cookbooks that were used on wood stoves have been a little scarey until I learned kind of the heat levels to correspond with the cake, trial and error method!! Thank you so much for sharing these, I so appreciate it and if there is a certain recipe you need or want that I might have please feel free to message me!

Bea

Marita Bozzo
Published 5 June, 2016 in 1:10 am

Just perfect. I made it with another flour and has no problema.

Bunny
Published 8 March, 2018 in 12:08 pm

I’m looking for a recipe that my grandmother made for my dad from when he was a boy, until he was an adult. He says grandma called it chocolate chiffon cake, and that it could have been a German recipe. She also may have called it a German chocolate chiffon cake. It was very moist and rather dense so I’m not sure about the chiffon part… He also said it wasn’t a strong chocolate flavor. This would have been from the early 1940’s. I’m sure his memory is a little faded, now, but he says it was chocolate but had a grayish color. The frosting was chocolate as well and grandma put chopped walnuts on top. I would love to be able to make this cake for my dad. It would mean a lot to both of us. So, if anyone has any ideas… :)

ashok
Published 18 December, 2020 in 3:02 am

Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

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