Here is page 34 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.
Marble Layer Cake
Quick-Mix Method
Two cakes in one! Chocolate and yellow batters are swirled together to make a pretty party cake. Try the orange variation, too–a delicious flavor combination.
BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8 or 9-inch round layers.
All ingredients should be at room temperature.
Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 1/4 cups sugar
Add . . . 1/2 cup shortening
7/8 cup milk (1 cup minus 2 tablespoons)
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 . . . 2 eggs, unbeaten
1 teaspoon vanilla
Beat . . . for 2 minutes.
Place . . . one-third of batter in second bowl.
Combine . . . 1 square (1 oz.) chocolate, melted
2 tablespoons sugar; blend into one-third of batter.
Spoon . . . yellow and chocolate batters alternately 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 (350° F.) 30 to 35 minutes. Cool and frost as desired.
ORANGE-CHOCOLATE MARBLE CAKE
Prepare Marble Layer Cake, adding 2 tablespoons grated orange rind to light batter. Frost with creamy butter frosting, page 46.