Here is page 32 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.

Church Supper Cake
Quick-Mix Method

Choose this recipe when it’s your turn to “bring the cake.” You can frost and leave it right in the pan for easy carrying and serving. Orange rind adds a delicious touch to the batter . . . and be sure to try the Lazy Daisy variation with its “baked on” frosting.

BAKE at 375° F. for 30 to 40 minutes.
MAKES 13x9x2-inch cake or three 9-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 3/4 cups sifted Pillsbury Sno Sheen Cake Flour
4 teaspoons double-acting baking powder
1 teaspoon salt
1 1/2 cups sugar

Add . . . 2/3 cup shortening
1 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 . . . 3 eggs, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into well-greased and lightly floured 13x9x2-inch pan.*

Bake . . . in moderate oven (375° F.) 30 to 40 minutes.
Cool and frost with butterscotch nut frosting, page 54.

*If desired, cake may be baked in three 9-inch round layer pans for 20 to 25 minutes.

ORANGE LOAF CAKE

Prepare Church Supper Cake as directed above, adding grated rind of 1 orange (1 tablespoon) with shortening.

LAZY DAISY CAKE

Prepare Church Supper Cake as directed above, substituting firmly packed brown sugar, sieved, for 3/4 cup of sugar. Top with lazy daisy frosting, page 48.