Here is page 20 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 [1], 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.
Lady Baltimore Cake
Quick-Mix Method
Rich, fruit-nut Lady Baltimore filling and frosting decorate this queenly three-egg-white cake. Blend shreds of coconut right into the batter, for a change, to give you a rich, chewy treat.
BAKE at 350° F. for 25 to 30 minutes.
MAKES two 8-inch round layers.
All ingredients should be at room temperature.
Sift together . . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
2 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1 1/4 cups sugar
Add . . . 1/2 cup shortening
3/4 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 . . . 1 teaspoon vanilla
3 egg whites, unbeaten
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.) 25 to 30 minutes. Cool and frost with Lady Baltimore frosting, page 51.
COCONUT SURPRISE CAKE
Prepare Lady Baltimore Cake, folding in 3/4 cup shredded coconut (chopped slightly if shreds are long) before pouring into pans. Frost with almond frosting, page 51.