Chocolate Whirlaway Cake
Chocolate cake and gold cake are both star hits. So make it a night of stars with this luscious, two-toned Chocolate Whirlaway Cake! This delicious marbled cake is from 1950.
- 1 square Baker's Unsweetened Chocolate, melted
- 2 tablespoons hot water
- 1/4 teaspoon baking soda
- 1 tablespoon granulated sugar
- 3/4 cup shortening, room temperature
- 2 1/2 cups sifted Swans Down Cake Flour, sifted once before measuring
- 1 1/2 teaspoons Calumet Baking Powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 2/3 cups granulated sugar
- Sour milk or buttermilk*
- 3 eggs, unbeaten
- 1 teaspoon vanilla extract
* With butter, margarine or lard, use 3/4 cup sour milk. With vegetable or other shortening, use 1 cup sour milk.
- Heat oven to 350 degrees F. Line two 9-inch pans with parchment paper, then grease the paper.
- Mix unsweetened chocolate, hot water, baking soda and 1 tablespoon granulated sugar in a small bowl; set aside while making the batter.
- Stir shortening just to soften. Stir in dry ingredients. Add milk and stir until all flour is dampened.
- Beat 300 strokes by hand or for 2 minutes with mixer at low speed of mixer.
- Add eggs and vanilla extract, and beat 150 strokes by hand or for one minute at low speed of mixer.
- Add chocolate mixture to 1/4 cup of the batter, mixing only enough to blend.
- Put large spoonsful of batter into pans, alternating between plain and chocolate mixture. With knife, cut carefully through batter in a zigzag course.
- Bake for 35 minutes or until done.
- Cool in pans on wire rack for 5 minutes.
- Loosen cakes from sides with spatula. Turn out, remove paper and turn right side up on wire rack to cool.
- Frost with any favorite chocolate frosting.
Ingredients have been re-ordered for easier readability.