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 [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.
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.