Here is page 30 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, 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.

Golden Glow Cake
Quick-Mix Method

Here’s a delicious, inexpensive two-egg cake that’s good to the last crumb. And you can make orange, chocolate chip, cocoa or spice cake from the same basic recipe.

BAKE at 350° F. for 25 to 35 minutes.
MAKES two 8 or 9-inch round layers or 12x8x2 or 13x9x2-inch cake.

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
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 . . . 2 tablespoons milk
2 eggs
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . 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.) 25 to 35 minutes.
Cool and frost as desired.

*If desired, cake may be baked in 12x8x2 or 13x9x2-inch pan for 30 to 40 minutes.

COCOA CAKE

Prepare Golden Glow Cake, reducing flour to 1 1/2 cups. Add 1/3 cup cocoa and 1 teaspoon cinnamon and sift with dry ingredients.

CHOCOLATE CHIP CAKE

Prepare Golden Glow Cake, folding in 1/2 cup (2 oz.) grated chocolate before pouring into pans.

ORANGE CAKE

Prepare Golden Glow Cake, reducing total amount of milk to 1/2 cup. Substitute 1/4 cup orange juice and 1 tablespoon grated orange rind for second addition of milk.

SPICE CAKE

Prepare Golden Glow Cake, sifting 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves with dry ingredients.

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, 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.

Here is page 28 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, 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.

Favorite Chocolate Cake

Made by the conventional method, this moist cake will be a family favorite. Frost it right in the pan, if you like, and carry it to picnics and other gatherings. Add dates and nuts to the batter for a special treat. Coconut adds a delicious flavor, too.

BAKE at 350° F. for 40 to 50 minutes.
MAKES 12x8x2 or 13x9x2-inch cake.
All ingredients should be at room temperature.

Sift together . . . 1 3/4 cups sifted Pillsbury Sno Sheen Cake Flour
1 teaspoon soda
1 teaspoon salt

Cream . . . 1/2 cup shortening; add gradually
1 1/4 cups sugar, creaming well.

Blend in . . . 2 egg yolks, one at a time. Beat for 1 minute.

Add . . . 2 squares (2 oz.) chocolate, melted and cooled.

Combine . . . 1 cup buttermilk or sour milk and 1 teaspoon vanilla. Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use low speed.)

Beat . . . 2 egg whites until stiff but not dry. Fold gently but thoroughly into batter.

Pour . .. batter into well-greased and lightly floured 12x8x2 or 13x9x2-inch pan.

Bake . . . in moderate oven (350° F.) 40 to 50 minutes.
Cool and frost as desired.

DATE-NUT CHOCOLATE CAKE

Prepare Favorite Chocolate Cake, folding 1/2 cup finely chopped dates and 1/2 cup chopped nuts into batter before pouring into pan. Frost with cocoa butter frosting, page 45.

COCONUT CHOCOLATE CAKE

Prepare Favorite Chocolate Cake, folding 3/4 cup shredded coconut into batter before pouring into pan. Frost with creamy butter frosting, page 46, and sprinkle with toasted coconut if desired.

Here is page 27 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, 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.

Brown Sugar Chocolate Cake
Quick-Mix Method

Rich dark chocolate layers, extra good with brown sugar flavor. It’s a generous cake–nice for a crowd.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8-inch square or two 9-inch round layers.
All ingredients should be at room temperature.

Melt . . . 2 squares (2 oz.) chocolate. Combine with 1/4 cup boiling water. Stir until smooth and of custard consistency. Cool.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
1 teaspoon double-acting baking powder
1 teaspoon soda
1 teaspoon salt
1 cup sugar

Add . . . 1/2 cup firmly packed brown sugar, sieved
1/2 cup shortening
2/3 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 . . . 1/3 cup milk
cooled chocolate
2 eggs
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into two well-greased and lightly floured 8-inch square or 9-inch round layer pans.

Bake . . . in moderate oven (350° F.) 30 to 35 minutes. Cool and frost with fluffy marble frosting, page 51.

Here is page 26 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, 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.

Chocolate Mocha Cake
Quick-Mix Method

There’s a hint of coffee flavor in this cocoa cake. It’s a wonderful combination of flavors–especially when you top it with fluffy mocha frosting.

BAKE at 375° F. for 30 to 35 minutes.
MAKES two 8 or 9-inch round layers.

All ingredients should be at room temperature.

Sift together . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
1 teaspoon single-acting baking powder (or 1/2 teaspoon double-acting)
1 teaspoon soda
1 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup cocoa
1 1/3 cups sugar

Add . . . 1/2 cup shortening
1/2 cup strong coffee, cooled
1/3 cup buttermilk or sour 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 . . . 1/3 cup buttermilk or sour milk
2 eggs, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . 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 (375° F.) 30 to 35 minutes. Cool and frost with mocha sea-foam frosting, page 51.

Here is page 25 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, 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.

Fudge Cake
Quick-Mix Method

Rich in flavor, deep brown in color, this luscious cake is made with sour cream. We think you’ll like it with a smooth (and easy-to-make) chocolate cream cheese frosting.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8-inch round layers.
All ingredients should be at room temperature.

Combine . . . 3 squares (3 oz.) melted chocolate
1/4 cup boiling water; stir until well blended and thick. Cool.

Sift together . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
1 teaspoon soda
1 teaspoon salt
1 1/4 cups sugar

Add . . . 1/3 cup shortening
1 cup sour cream

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for two minutes.)

Add . . . cooled chocolate mixture
2 eggs, unbeaten
1 teaspoon vanilla

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.) 30 to 35 minutes.
Cool and frost with chocolate cream cheese frosting, page 47.

Here is page 24 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, 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.

Red Devil’s Food Cake
Quick-Mix Method

Traditional red devil’s food–moist and good. We especially like the apricot variation. It has just the right touch of tartness to set off the chocolate flavor.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8 or 9-inch round layers or 13x9x2-inch cake.
All ingredients should be at room temperature.

Sift together . . . 1 3/4 cups sifted Pillsbury Sno Sheen Cake Flour
1/2 teaspoon double-acting baking powder
1 teaspoon soda
1 teaspoon salt
1 1/4 cups sugar

Add . . . 1/2 cup shortening
2/3 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 . . . 1/3 cup milk
3 squares (3 oz.) chocolate, melted and cooled
2 eggs, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . 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 with browned butter frosting, page 47. Decorate with chopped nuts.

*If desired, cake may be baked in 13x9x2-inch pan for 35 to 40 minutes.

CHOCOLATE APRICOT CAKE

Prepare Red Devil’s Food Cake, folding 3/4 cup chopped, drained cooked apricots into batter before pouring into pans. Cool and top with sweetened whipped cream.

CHERRY CHOCOLATE CAKE

Prepare Red Devil’s Food Cake, folding 1/2 cup chopped, drained maraschino cherries and 1/2 cup chopped nuts into batter before pouring into pans. Frost with chocolate butter frosting, page 46.

Here is page 23 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, 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.

Whipped Cream Cake
Quick-Mix Method

There’s no shortening in this white cake. Just blend the ingredients into rich whipped cream and bake. Delicious with smooth caramel frosting.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8-inch round layers.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
3 teaspoons double-acting baking powder
1/2 teaspoon salt
1 1/4 cups sugar

Whip . . . 1 1/4 cups heavy cream until thick.

Add . . . sifted dry ingredients
4 egg whites (1/2 cup), unbeaten
1 teaspoon vanilla to whipped cream.

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.)

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.) 30 to 35 minutes.
Cool and frost with caramel frosting, page 52.