Here is page 26 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.

Chocolate Mocha Cake
Quick-Mix Method

There’s a hint of coffee flavor in this cocoa cake. It’s a wonderful combination of flavors–especially when you top it with fluffy mocha frosting.

BAKE at 375° F. for 30 to 35 minutes.
MAKES two 8 or 9-inch round layers.

All ingredients should be at room temperature.

Sift together . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
1 teaspoon single-acting baking powder (or 1/2 teaspoon double-acting)
1 teaspoon soda
1 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup cocoa
1 1/3 cups sugar

Add . . . 1/2 cup shortening
1/2 cup strong coffee, cooled
1/3 cup buttermilk or sour 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 buttermilk or sour milk
2 eggs, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8 or 9-inch round layer pans, at least 1 1/4 inches deep.

Bake . . . in moderate oven (375° F.) 30 to 35 minutes. Cool and frost with mocha sea-foam frosting, page 51.