This a magazine recipe advertisement page that was published in 1947 for two different Betty Crocker cakes. The top of the page is pretty ragged but the page is in good condition otherwise. Recipes are typed in full below along with a scanned copy, click to view a larger picture if you like.

Try our Heavenly Twins
says Betty Crocker

THEY’RE DOUBLE-QUICK
4 STEPS–4 MINUTES TO MIX
NO CREAMING . . . NO EGG BEATING

“THEY’RE HEAVENLY to see, to eat!” . . . report our home-testers. Try these twin Betty Crocker triumphs!

Mixing time is cut in half by our “Double-Quick” New Method. Yet you get a far superior cake . . . high, light, fine-textured, tender, moist, delicious.

But use only superb, all-purpose Gold Medal “Kitchen-tested” Enriched Flour! If you risk another flour, proportions might not be right. And always use Betty Crocker recipes. They’re “tailored” to Gold Medal, the flour that’s triple-tested . . . sifted through silk . . . recipe-proved!

GENERAL DIRECTIONS FOR BOTH GOLD MEDAL CAKES

For success–do these first:

• Have all ingredients room temperature.
• Preheat oven to temperature specified.
• Grease generously and dust with flour 2 round layer pans, 8-in. diameter, 1 1/4-in. deep.
• Measure level for accuracy with standard measuring cups and spoons.
• Sift GOLD MEDAL “Kitchen-tested” Enriched Flour, then spoon lightly into cup and level off. Do not pack.

Double Chocolate Cake

1. Sift together into bowl . . . 1 3/4 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1 1/2 cups sugar
*1 1/4 tsp. double-action baking powder
*1/2 tsp. soda
*1 tsp. salt

2. Add . . . 1/2 cup high grade vegetable shortening
1 cup milk
1 tsp. vanilla

3. Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per min.). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on slow to medium speed for 2 min. Scrape sides and bottom of bowl frequently.

Add . . . 1/2 to 2/3 cup unbeaten eggs (2 large)
2 sq. unsweetened chocolate (2 oz.), melted
1/2 tsp. red food coloring

4. Beat 2 more min., scraping bowl frequently.

Pour into prepared pans.

Bake 30 to 35 min. in quick moderate oven (375°). When cool, frost with Chocolate Icing Deluxe (recipe below).

*If you use Gold Medal Self-Rising Flour (sold in parts of South) omit salt, baking powder; reduce soda to 1/4 tsp.

CHOCOLATE ICING DELUXE

Beat with spoon or electric mixer until fluffy 1 large unbeaten egg, 2 cups sifted confectioners’ sugar, 1/4 tsp. salt, 1/3 cup soft shortening, 2 sq. unsweetened chocolate (2 oz.), melted.

Butter Brickle Cake

1. Sift together into bowl . . . 2 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1 1/4 cups sugar
*3 1/4 tsp. double-action baking powder
*1 tsp. salt

2. Add . . . 1/2 cup high grade vegetable shortening
7/8 cup (3/4 cup plus 2 tbsp.) milk
1 1/2 tsp. vanilla

3. Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per min.). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on slow to medium speed for 2 min. Scrape sides and bottom of bowl frequently.

Add . . . about 1/2 cup unbeaten egg whites (3 large)

4. Beat 2 more min., scraping bowl frequently.

Pour into prepared pans.

Bake 25 to 30 min. in quick moderate oven (375°). When cool, spread Browned Butter Icing (recipe below) between layers and over top and sides. Decorate with 1/3 to 1/2 cup toasted, slivered, blanched almonds, if desired.

*If you use Self-Rising Flour, omit baking powder and salt.

BROWNED BUTTER ICING

Melt, then keep over low heat until golden brown 1/4 cup butter. Remove from heat. Blend in 2 cups sifted confectioners’ sugar, 2 tbsp. cream, 1 1/2 tsp. vanilla. Stir in 2 tbsp. hot water. Stir vigorously until cool and of a consistency to spread. (If it gets too thick to spread, warm slightly over hot water.)