Here is page 25 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.

Fudge Cake
Quick-Mix Method

Rich in flavor, deep brown in color, this luscious cake is made with sour cream. We think you’ll like it with a smooth (and easy-to-make) chocolate cream cheese frosting.

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

Combine . . . 3 squares (3 oz.) melted chocolate
1/4 cup boiling water; stir until well blended and thick. Cool.

Sift together . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
1 teaspoon soda
1 teaspoon salt
1 1/4 cups sugar

Add . . . 1/3 cup shortening
1 cup sour cream

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

Add . . . cooled chocolate mixture
2 eggs, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

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

Bake . . . in moderate oven (350° F.) 30 to 35 minutes.
Cool and frost with chocolate cream cheese frosting, page 47.