For the first offering I saw she made this moist cake which you may see at her place HERE. After seeing it, I was inspired to make it too.......so last evening I got busy in the kitchen and am so glad I did.
Here is the recipe which was posted at her place:
Dinette Cake from Betty Crocker's Cookbook
Ingredients:
1 ½ cups cake flour or 1 ¼ cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup shortening
1 egg
1 teaspoon vanilla
Directions:
Heat oven to 350°F. Grease and flour square pan, 8x8x2 or 9x9x2 inches. Measure all ingredients into large mixer bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool.
I didn't have the frosting ingredients at the ready so I used chocolate chips. Melted them down a bit and smashed them about with milk to make a sauce.
Definitely a success! Can't wait to see what else is being cooked up over at ReTorte's Kitchen.
How I love chocolate...how about you?
Enjoy!
I'm a big fan of vintage recipes, they just mix things up a bit. This looks simple and delicious, like cakes my mom would have made when I was growing up.
ReplyDeleteI love cakes that are baked in 8x8 pans. Less temptation that way. :) This looks like a simple, tasty recipe.
ReplyDeleteOh my gosh!! That looks so good. I have that cookbook and have made the cake, but not with the chocolate topping the way you've done it. Just gorgeous! Thank you for the inspiration.
ReplyDeleteI love Vintage Recipes, and I have this cookbook. What fun!
ReplyDeleteThat looks great!! I'm hungry now.
ReplyDeleteWhat a fun baking challenge! This cake looks delicious. sometimes all you need is the simple combo of vanilla and chocolate.
ReplyDeleteMy first cookbook in 1963 was Betty Crocker and it was the pocket book edition; I studied it like a bible. I remember making that cake; love your version of icing! Perfect cake for 2. Happy Easter my friend.
ReplyDeleteRita
Thanks for the shout-out, Pierce! Yes, I was indeed impressed with how this cake turned out, especially as the instructions tell you to beat the crap out of the batter, which seemed totally counter-intuitive to me. However, the texture of the cake was magnificent! In perusing the other cake recipes in the chapters, I see the instructions for most cakes that are not chiffon cakes tell the baker to beat the crap out of the batter. Well, obviously this method works, so I guess good old Betty Crackpot was onto something! :)
ReplyDeleteI do love chocolate, as an ingredient rather than in a chunk - looooks scrumptious. Betty Crocker 1969 cookbook eh? Classic year ;oD
ReplyDeleteThank you all so much for the nice comments. It was a breeze to make and you can't go wrong following the vintage cookbooks. But I have Wandering Coyote to thank for this one. :-)
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