Chocolate Frosted Devil’s Cake

Chocolate Frosted Devil's Cake

1933_baker's chocolate_ill“It looks delicious, doesen’t it” asks the Baker Chocolate Girl “… This beautiful Devil’s Food? And it is, I promise you! … with it’s soft, generous topping of  cremy-smooth Chocolate Frosting.”Of course it is chocolate … Real, genuine Baker’s Chocolate … that gives the marvelous, rich flavour you want … a truly satisfying flavour that you simply cannot get in any other way.”

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon soda
1/2 cps butter or othe shortning
1 cup sugar
2 egg yolks, well beaten
3 squares Baker’s Unsweetened Chocolate, melted
1 1/4 cup milk
1 teaspoon vanilla
2 egg whites stiffly beaten


[1] Sift flour once, measure, add baking powder and soda, and sift together three times.

[2] Cream butter thoroughly, add sugar gradually and cream together untill light and fluffy. Add egg yolks, then chocolate.

[3] Add flour alternately with milk, a smal amount at the time, beating after each addition until smooth.

[4] Add vanilla, fold in egg whites.

[5] Bake in two greased 9-inch round layer moulds in moderate oven (350 F) for 30 minutes.

[6] Spread All-round Chocolate Frosting between layers and on top and sides of cake.

Double recipe to make three 10-inch layers.

All-round Chocolate Frosting

4 tablespoons butter
3 cups sifted confectioner’s
3/4 teaspoon vanilla
1/4 teaspoon salt
3 squares unsweetened chocolate, melted
About 4 tablespoons hot milk


[1] Cream butter, add parts of sugar gradually, blending aftereach addition. Add vanilla, salt and chocolate and mix well.

[2] Add remaining sugar, alternately with milk untill  mixture is of right consistency to spread. Beat after each addition untill smooth.

Makes enough frosting to cover tops and sides of two 9-inch layers or top and sides of 8x8x2-inch cake (generously) or about 3 dozen cup cakes.