Whyte Chocolate Cake

Press, Volume XCV, Issue 28264, 30 April 1957, Page 2

Whyte Chocolate Cake

Here is a most unusual and very economical recipe for a chocolate cake which has been sent in, with full description of mixing and baking, by a reader. She wrote: “This cake is mixed in the tin used to bake it in and stays in the tin until used up. It keeps moist and fresh for two weeks (if it isn’t all eaten). Don’t cut until next day. And just leave the tin in the cupboard, no need to cover. Do not grease cake tin.” Whyte Chocolate Cake. heaped breakfast cups flour, 1 heaped and 1 level teaspoon of baking powder, 1 level teaspoon baking soda, J teaspoon salt, 3 slightly rounded tablespoons cocoa. 1 level breakfast cup sugar, 1 teaspoon vanilla, 1 tablespoon vinegar, 5 oz melted butter, 1 breakfast cup tepid (just over blood heat) water.

Stand flour sifter in a nine inch cake tin and place in the sifter heaped cups flour, 1 heaped and 1 level teaspoon baking powder, 1 level teaspoon baking soda, } teaspoon salt, 3 slightly rounded tablespoons cocoa and 1 level breakfast cup of sugar. Sift through once. Make a well in the centre and pour in 1 teaspoon of vanilla, 1 tablespoon vinegar, 5 oz melted butter and a breakfast cup of tepid water. Mix well, stirring carefully in from the sides to ensure perfect blending, then bake in a moderate oven—--350 degrees or regulo 4 for 11 hours.

Ice with chocolate icing with the addition of a little coffee essence, a peppermint and chocolate icing, or a thick layer of plain creamy vanilla icing strewn with chopped peanuts.