Here is page 27 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Brown Sugar Chocolate Cake
Quick-Mix Method

Rich dark chocolate layers, extra good with brown sugar flavor. It’s a generous cake–nice for a crowd.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8-inch square or two 9-inch round layers.
All ingredients should be at room temperature.

Melt . . . 2 squares (2 oz.) chocolate. Combine with 1/4 cup boiling water. Stir until smooth and of custard consistency. Cool.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
1 teaspoon double-acting baking powder
1 teaspoon soda
1 teaspoon salt
1 cup sugar

Add . . . 1/2 cup firmly packed brown sugar, sieved
1/2 cup shortening
2/3 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 1/3 cup milk
cooled chocolate
2 eggs
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8-inch square or 9-inch round layer pans.

Bake . . . in moderate oven (350° F.) 30 to 35 minutes. Cool and frost with fluffy marble frosting, page 51.