Here is page 29 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.
Midnight Magic Cake
Quick-Mix Method
So many people like really “black” chocolate cake that our kitchen developed this recipe. Cocoa gives it that wonderful flavor. Frost it with rich fudge frosting.
BAKE at 350° F. for 25 to 30 minutes.
MAKES two 8 or 9-inch round layers.
All ingredients should be at room temperature.
Sift together . . . 1 1/2 cups sifted Pillsbury Sno Sheen Cake Flour
1 1/4 teaspoon soda
1/4 teaspoon cream of tartar
1 teaspoon salt
1 1/4 cups sugar
1/2 cup cocoa
Add . . . 2/3 cup shortening
1 cup milk
1 teaspoon vanilla
1/8 teaspoon red food coloring
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
Beat . . . for 2 minutes.
Pour . . . into two well-greased and lightly floured 8 or 9-inch round layer pans.
Bake in moderate oven (350° F.) 25 to 30 minutes.
Cool and frost with fudge frosting, page 53.