Saturday, April 07, 2012

Dinette Cake inspired by ReTorte

The Wandering Coyote has started up a new series at her site ReTorte. She plans to cook and bake her way through a 1969 copy of Betty Crocker's Cookbook.
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!

15 comments:

  1. 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.

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  2. I love cakes that are baked in 8x8 pans. Less temptation that way. :) This looks like a simple, tasty recipe.

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  3. Oh 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.

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  4. I love Vintage Recipes, and I have this cookbook. What fun!

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  5. That looks great!! I'm hungry now.

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  6. What a fun baking challenge! This cake looks delicious. sometimes all you need is the simple combo of vanilla and chocolate.

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  7. My 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.
    Rita

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  8. 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! :)

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  9. I do love chocolate, as an ingredient rather than in a chunk - looooks scrumptious. Betty Crocker 1969 cookbook eh? Classic year ;oD

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  10. Thank 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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