Here are pages 26, 27, 28, 29 and 30 from the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Cakes” Recipe Section.

To review all recipes and pages in this cookbook, simply visit the Spry: What Shall I Cook Today? Category and click on a page title to review that section. There are scans available of each page, just click the images to view a full size copy.

Double Fudge Cake

Rich chocolate fudge flavor, silken-fine texture. A marvelous cake!

4 ounces chocolate
1 1/4 cups milk
3/4 cup brown sugar, firmly packed
2/3 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon soda
1 cup granulated sugar
3 eggs, unbeaten
2 1/4 cups sifted flour (cake flour preferred)

Melt chocolate in milk over hot water and blend with rotary egg beater. Add brown sugar and stir until smooth. Cool . . . Combine Spry, salt, vanilla, and soda. Add granulated sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Add small amounts of flour, alternately with chocolate mixture, beating after each addition until smooth . . . Pour batter into 10 x 10 x 2-inch pan greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 55 minutes . . . Spread Nut Fudge Frosting (page 32) on top and sides of cake . . . To substitute cocoa for chocolate, use 3/4 cup cocoa and reduce flour to 2 cups. Mix and sift cocoa with brown sugar, add scalded milk gradually, and stir until smooth. Cool and add, alternately with flour, to creamed mixture.

Devil’s Food Cake

A handsome cake with the traditional devil’s food flavor. Mahogany-brown layers enhanced by fluffy white frosting.

1/2 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon soda
1 1/4 cups sugar
2 eggs, unbeaten
3 ounces chocolate, melted
2 cups sifted flour (cake flour preferred)
1 cup milk

Combine Spry, salt, vanilla, and soda. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Add melted chocolate and blend well . . . Add small amounts of flour, alternately with milk, beating after each addition until smooth . . . Pour batter into two deep 9-inch layer pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 30 to 35 minutes . . . Spread Boiled Frosting (page 32) between layers and on top and sides of cake . . . To substitute cocoa for chocolate, use 1/2 cup cocoa and reduce flour to 1 3/4 cups. Mix and sift cocoa with 1/4 cup sugar, add scalded milk gradually, and stir until smooth. Cool and add, alternately with flour, to creamed mixture.

Chocolate Cake

A prime favorite. You’ll love the delectable combination of chocolate cake and butterscotch icing.

1/2 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon soda
1 cup sugar
2 eggs, unbeaten
2 ounces chocolate, melted
1 3/4 cups sifted flour (cake flour preferred)
1 1/2 teaspoons baking powder
3/4 cup milk

Combine Spry, salt, vanilla, and soda. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Add melted chocolate and blend well . . . Sift flour and baking powder together 3 times. Add small amounts of flour to creamed mixture, alternately with milk, beating after each addition until smooth . . . Pour batter into two 8-inch layer pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Spread Butterscotch Icing (page 32) between layers and on top and sides of cake . . . Or ice with Boiled Frosting (page 32).

*Recipe for Spry pan-coat on page 29

Milk Chocolate Cake

A new taste-thrill for chocolate lovers! Delicate milk chocolate flavor–light, fluffy textures.

1/2 cup Spry
3/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups sugar
2 eggs, unbeaten
1 ounce chocolate, melted
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
1 cup evaporated milk

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Add melted chocolate and blend well . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with milk, beating after each addition until smooth . . . Pour batter into two square 8-inch layer pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Spread Creole Frosting (page 31) between layers and on top and sides of cake.

Butterscotch Cake

A feathery, fine-textured cake with a bonnie butterscotch flavor

1 cup brown sugar, firmly packed
1/4 cup butter
1/4 cup milk
1 1/4 cups hot milk
1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup brown sugar, firmly packed
3 eggs, well beaten
3 cups sifted flour (cake flour preferred)
3 teaspoons baking powder

Combine 1 cup brown sugar, butter, and 1/4 cup milk in saucepan and cook until a small amount forms a hard ball in cold water (250°F.). Stir constantly after mixture starts to boil. Remove from fire and stir in 1 1/4 cups hot milk gradually. Cool . . . Combine Spry, salt, and vanilla. Add 3/4 cup brown sugar gradually and cream until light and fluffy . . . Beat eggs until light and add gradually to creamed mixture, beating thoroughly . . . Sift flour and baking powder together 3 times. Add small amounts of flour to creamed mixture, alternately with butterscotch mixture, beating after each addition until smooth . . . Pour batter into 10 x 10 x 2-inch pan greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 50 to 60 minutes . . . Spread Butterscotch Icing (page 32) on top and sides.

Banana Layer Cake

A thrifty recipe for a good cake. Try it also as Cottage Pudding with any fruit sauce.

1/3 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 egg, unbeaten
2 cups sifted flour
2 1/2 teaspoons baking powder
3/4 cup milk
2 large bananas, cut in half lengthwise

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . Add egg and beat thoroughly . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with milk, beating after each addition until smooth . . . Pour batter into two 8-inch layer pans greased with *Spry pan-coat . . . Bake in moderately hot oven (375°F.) 20 to 25 minutes . . . Spread Banana Frosting (page 31) on one layer and arrange cut bananas on top. Place second layer on top and spread remaining frosting on top and sides of cake . . . This cake may also be baked in cup-cake pans in moderately hot oven (375°F.) 20 to 25 minutes.

*Recipe for Spry pan-coat on page 29

Nut Cup Cakes

Serve these little cakes plain or with any desired frosting

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
4 egg yolks
2 cups sifted flour (cake flour preferred)
2 teaspoons baking powder
2/3 cup milk
1/2 cup nuts, chopped

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . Beat egg yolks until very thick and light in color; add to creamed mixture and beat well . . . Sift flour and baking powder together 3 times . . Add small amounts of flour to creamed mixture, alternately with milk, beating after each addition until smooth . . . Add nuts . . . Pour batter into cup-cake pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Makes 18.

Peanut Butter Cup Cakes

Turn to page 31 for Maple Fudge Icing. It’s the crowning touch.

1/3 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup brown sugar, firmly packed
1/2 cup peanut butter
2 eggs, well beaten
1/2 cup brown sugar, firmly packed
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
3/4 cup milk

Combine Spry, salt, and vanilla. Add 1 cup brown sugar gradually, creaming until light and fluffy. Add peanut butter and mix throughly . . . Beat eggs until light; add 1/2 cup brown sugar. Add to creamed mixture and blend well . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with milk, beating after each addition until smooth . . . Pour batter into cup-cake pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Makes 1 1/2 dozen.

Tri-layer White Cake

A delicate white cake worthy of the most important occasion.

3/4 cup Spry
1 teaspoon vanilla
3/4 teaspoon salt
2 cups sugar
3 cups sifted flour (cake flour preferred)
3 teaspoons baking powder
1/2 cup milk
1/2 cup water
6 egg whites

Combine Spry, vanilla, and salt. Add sugar gradually and cream until light and fluffy . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with combined milk and water, beating after each addition until smooth . . . Beat egg whites until stiff but not dry and fold carefully into mixture until well blended . . . Pour batter into three 9-inch layer pans greased with *Spry pan-coat. Bake in moderate oven (350°F.) 25 minutes . . . Ice with twice the recipe Boiled Frosting (page 32).

Queen Cake

The cake you will make over and over again. Dress it up with any frosting.

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 eggs, unbeaten
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
3/4 cup milk

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with milk, beating after each addition until smooth . . . Pour batter into two 8-inch layer pans greased with *Spry pan-coat . . . Bake in moderately hot oven (375°F.) 25 minutes. Spread Toasted Walnut Filling between layers and Sea Foam Frosting (page 32) on top.

*Recipe for Spry pan-coat on page 29

The Cake Story Briefly Told

Always Measure Accurately

Use standard measuring cups and spoons–use level measurements. Pack Spry firmly into cup; level top with spatula. Four-cup sets (1/4, 1/3, 1/2, and 1 cup) are handy.

Grease Baking Pans Evenly

*Spry pan-coat is an aid to better baking. A generous film spread evenly over the pan permits the cake to be removed easily without sticking to pan or breaking apart.

Follow Recipe . . . Mix Carefully

Spry creams instantly with sugar to form the light, fluffy mixture so essential to fine-textured cakes. The remaining ingredients blend readily into a smooth batter.

Cool Cake Layers and Frost

Spread frosting between layers, with lower crusts together. Frost the sides first, using light, sweeping strokes. Frost the top last, making attractive swirls or ridges.

*Spry Pan-coat

1/2 cup Spry
1/4 cup flour

Mix spry with flour to form a smooth mixture . . . Keep Spry pan-coat in a covered dish on the pantry shelf. It will stay sweet and fresh indefinitely. Use for greasing cake pans, muffin pans, etc.

Chocolate Layer Cake

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups sugar
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
3/4 cup milk
3 egg whites

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with milk, beating after each addition until smooth . . . Beat egg whites until stiff but not dry and fold carefully into mixture until well blended . . . Pour batter into two 8-inch layer pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Spread Chocolate Frosting (page 31) between layers and on top and sides. Double recipe to make three 9-inch layers.

Down-South Cake: spread Butterscotch Icing (page 32) between layers and on top and sides of cake . . . Press pecans into frosting.

Orange Coconut Cake

A festive cake of dainty beauty. You will say the flavor is luscious.

3/4 cup Spry
3/4 teaspoon salt
Grated rind of 1 orange
1 1/2 cups sugar
3 eggs, unbeaten
3 cups sifted flour (cake flour preferred)
3 teaspoons baking powder
Juice of 1 orange
2 tablespoons lemon juice
Water
1 cup coconut, rubbed with grated rind of 1 orange

Combine Spry, salt, and grated orange rind. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Sift flour and baking powder together 3 times . . . Combine orange juice and lemon juice and add water to make 1 cup . . . Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, beating after each addition until smooth . . . Pour batter into two deep 9-inch layer pans greased with *Spry pan-coat . . . Bake in moderately hot oven (375°F.) 25 to 30 minutes . . . Spread Boiled Frosting (page 32) between layers and on top and sides of cake. Sprinkle cake with orange-flavored coconut while frosting is soft.

Silken Gold Cake

As yellow and shining as gold itself! And so moist and tender.

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
3/4 cup sugar
1 1/4 cups milk
6 egg yolks
2 3/4 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder

Combine Spry, salt, and vanilla . . . Add 1 cup sugar gradually and cream until light and fluffy . . . Dissolve 3/4 cup sugar in milk . . . Beat egg yolks until very thick and light in color. Add to creamed mixture and beat thoroughly . . . Sift flour and baking powder together 3 times . . . Add small amounts of flour to creamed mixture, alternately with milk and sugar mixture, beating after each addition until smooth . . . Pour batter into two 9-inch layer pans greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 25 to 30 minutes . . . Spread Silken Gold Icing (page 31) between layers and on top and sides of cake . . . This cake may also be baked in greased cup-cake pans in moderate oven (350°F.) 25 to 30 minutes. For fancy little party cakes, bake in oblong pan, cut into diamonds, and sprinkle with confectioners’ sugar.

Milk ‘N’ Honey Cake

New, different, and thoroughly delicious. Your family will vote it grand.

1/2 cup Spry
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup sugar
2 eggs, unbeaten
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
1/2 cup evaporated milk
1/2 cup honey

Combine Spry, salt, and vanilla. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . sift flour and baking powder together 3 . . . Combine milk and honey . . . Add small amounts of flour to creamed mixture, alternately with combined milk and honey, beating after each addition until smooth . . . Pour batter into 8 x 8 x 2-inch pan greased with *Spry pan-coat . . . Bake in moderate oven (350°F.) 50 to 60 minutes. Spread White Fudge Icing (page 31) on top and sides of cake. May also be baked in two 8-inch layer pans in moderate oven (350°F.) 25 minutes.

*Recipe for Spry pan-coat on page 29