This recipe is a full page advertisement clipped from a magazine published in 1950. The full recipe is typed below along with a scan (click to view larger), it’s a bit too large for my scanner but I was able to capture most of it.

Yummy Swiss Chocolate Cake
SO EASY, TOO . . . . IT’S A “GUESSING-GONE” RECIPE!

A new thrill–Swiss Chocolate Layer Cake peaked with fluffy almond frosting! So good you’ll want to yodel!

The secret of the Swiss-y flavor? It’s the unusual liquid ingredient. And, of course, the secret of the delicate lightness and velvety tenderness is your old favorite–Swans Down Cake Flour.

With a “guessing-gone” recipe to follow, you can’t go wrong–the strokes are counted for you–every step tested.

Make this Swiss Chocolate Layer Cake with the exciting “candy-bar” flavor tonight. But remember, you can’t get superfine Swans Down quality in your cake–without Swans Down Cake Flour.

**P.S. Have you tried Swans Down Instant Cake Mix . . . the only cake mix made with Swans Down?

SWISS CHOCOLATE LAYER CAKE

Preparations. Have shortening at room temperature. Line bottoms of pans with paper; grease. Use two round 9-inch layer pans, 1 1/2 inches deep. Start oven for moderate heat, (350&Deg;F.). Sift flour once before measuring.

Measure into sifter:

1 3/4 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
1/4 teaspoon soda
1 teaspoon salt
1 1/2 cups sugar

Measure into mixing bowl:

1/2 cup shortening

Measure into cup:

*Undiluted evaporated milk (see below for amount)
1 teaspoon vanilla

Have ready:

2 eggs, unbeaten
**2 squares Baker’s Unsweetened Chocolate, melted

*With butter, margarine, or lard, use 1 cup plus 2 tablespoons undiluted evaporated milk. With vegetable or any other shortening, use 1 1/4 cups undiluted evaporated milk.

**For stronger chocolate flavor, use 2 1/2 squares Baker’s Unsweetened Chocolate.

Now–Swans Down’s “Guessing-Gone” part!

1. Stir shortening just to soften. Sift in dry ingredients. Add one cup milk and mix until all flour is dampened. Then beat 300 strokes by hand, or 2 minutes in mixer at a low speed.

2. Add remaining milk, eggs, and melted chocolate and beat 150 strokes by hand, or 1 minute in mixer at a low speed.

(Count only actual beating strokes or beating time. Scrape bowl and spoon or beater often.)

Baking. Turn batter into pans. Bake in moderate oven (350°F.) 30 to 35 minutes.

Cooling. Cool cake in pans on racks 5 minutes, before turning out to finish cooling.

Frosting. Frost with Almond Seven-Minute Frosting. Decorate with chopped toasted almonds.

Almond Seven-Minute Frosting.

Combine 2 egg whites, 1 1/2 cups sugar, dash of salt, 1/3 cup water, and 2 teaspoons light corn syrup in double boiler. Beat with rotary egg beater 1 minute, or until thoroughly mixed. Cook over rapidly boiling water, beating constantly, 7 minutes, or until frosting will stand up in stiff peaks. Remove from water, add 1/2 teaspoon almond extract and 1/4 teaspoon vanilla, and beat 1 minute, or until thick enough to spread.

For fine cake–use cake flour!

For superfine cake–Swans Down