Double Chocolate Cake

A Betty Crocker recipe.

This recipe appeared in 1948 advertisements for Gold Medal Flour–here’s one from the January 15, 1948 edition of The Emmetsburg (Iowa) Democrat:

Try this double-delicious double-quick
Betty Crocker New Method
Double Chocolate Cake
No Creaming… No Egg-Beating

Perfect results assured only with Gold Medal “Kitchen-Tested” Enriched Flour. For success–do these first:

  • Have all ingredients room temperature.
  • Preheat oven to 375 deg. (quick moderate).
  • Grease generously and dust with flour 2 round layer pans, 8 inch diameter, 1-1/4 inch deep (or 9 inch diameter, 1-1/2 inch deep).
  • Measure level for accuracy with standard measuring cups and spoons.
  • Sift Gold MedalKitchen-tested” Enriched Flour, then spoon lightly into cup and level off. Do not pack.
  1. Sift together into bowl…
    • 1-3/4 cups sifted Gold MedalKitchen-tested Enriched Flour
    • 1-1/2 cups sugar
    • 1-3/4 tsp. double-action baking powder
    • 1/2 tsp. soda
    • 1 tsp. salt
  2. Add:
    • 1/2 cup high grade vegetable shortening
    • 1 cup milk
    • 1 teaspoon vanilla
  3. Beat vigorously with spoon for two minutes by clock (about 150 strokes per minute). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on slow to medium speed for two minutes. Scrape sides and bottom of bowl frequently.


    • 1/2 to 2/3 cup unbeaten eggs (2 large)
    • *2 squares unsweetened chocolate (2 oz.) melted
    • 1/2 tsp. red food coloring
  4. Beat 2 more minutes, scraping bowl frequently.
    Pour into prepared pans.
    Bake 30 to 35 minutes in quick moderate oven (375 deg.). When cool, frost with Chocolate Icing Deluxe (recipe below).

    *You may use 6 Tbsp. cocoa in place of chocolate. Increase shortening by 1 Tbsp. and sift cocoa with dry ingredients.

    Chocolate Icing Deluxe

    Beat with spoon or electric mixer until fluffy 1 large unbeaten egg, 2 cups sifted confectioners’ sugar, 1/4 tsp. salt, 2/3 cup soft shortening, 2 squares unsweetened chocolate (2 oz)., melted.


From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 24th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...
In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:

[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Double Chocolate Cake from Mil

  1. Sift together:
    • 1-3/4 c. sifted flour
    • 1-1/2 c. sugar
    • 1/2 tsp. baking soda
    • 1-1/4 tsp. baking powder
    • 1 tsp. salt
  2. Beat:
    • 1/2 c. vegetable shortening
    • 1 c. milk
    • 1 tsp. vanilla
  3. Add:
    • 1/2 to 2/3 [c.] unbeaten eggs (large)
    • 2 squares chocolate or 6 Tbsp. cocoa
    • 1/2 tsp. red coloring


  • 2 c. powdered sugar
  • 1/4 tsp. salt
  • 1/3 c. shortening

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