This is a copy of a full page magazine recipe advertisement from 1958. Recipe is typed below as-is, click the picture to view a larger copy if you like.

Homemade all the way!
Pillsbury Bake-Off Favorites

These two Pillsbury prize winners will make you a praise winner everytime! And no wonder–the whole family loves cake so much more when it’s “Homemade!” From start to finish, you’ll know that your Pillsbury prize-winning cake is going to be just that much better. Tall! Moist! and Tender!

Follow the lead of prize-winning cooks–use Pillsbury’s BEST Flour. The whiter, fresher, smooth-blending flour.

Be a praise winner with the prize-winning flour . . . Pillsbury’s BEST!

Milk Chocolate Queen’s Cake

A Grand National Prize Winner from Ann Pillsbury’s Recipe Exchange
by Virginia Lee Ford, Tulsa, Oklahoma

BAKE at 350° for 40 to 45 minutes
MAKES two 8-inch round layers

Melt . . . 1 bar (1/4 lb.) German’s sweet chocolate or 3 squares (3 oz.) semi-sweet chocolate in
2 tablespoons water in top of double boiler over hot water.

Sift together . . . . 2 1/4 cups sifted Pillsbury’s BEST All Purpose Flour
1 teaspoon salt

Cream . . . 1/2 cup butter or margarine.
Add gradually
1 1/4 cups sugar, creaming well.

Add . . . 3 unbeaten eggs, one at a time, beating well after each.

Stir in . . . 1 teaspoon vanilla and the melted chocolate; mix well.

Dissolve . . . 1 teaspoon soda in
1 cup buttermilk or sour milk*

*Or, combine 1 cup sweet milk and 2 tablespoons vinegar; let stand 5 minutes.

Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use a low speed.)

Turn . . . into two 8-inch round layer pans, well greased and lightly floured on the bottoms only.

Bake . . . in moderate oven (350°) 40 to 45 minutes. Cool and frost.

MOCHA FROSTING

Cream 1/3 cup butter or margarine. Stir in 1/4 cup cocoa, 1 teaspoon instant coffee, 1 teaspoon vanilla and 1/4 teaspoon salt. Blend in 1 pound (4 to 4 1/4 cups) sifted confectioners’ sugar and 7 to 8 tablespoons hot milk until of spreading consistency. If necessary, thin with a few drops more milk.