Here is page 21 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.

Wishing Ring Cake
Quick-Mix Method

Fill the center of this ring cake with scoops of ice cream and serve it as a complete dessert for luncheons, bridal showers, teas. Pretty as a picture!

BAKE at 350° F. for 35 to 40 minutes. MAKES 9-inch ring cake. All ingredients should be at room temperature.

Sift together . . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 cup 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 . . . 3 egg whites, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Pour . . . into well-greased and lightly floured 9-inch ring mold, 3 inches deep, filling mold no more than half full.*

Bake . . . in moderate oven (350° F.) 35 to 40 minutes. Cool and frost with creamy butter frosting, page 46, tinted pale green if desired.

*If there is extra batter, a few small cupcakes may be made.