Back of the Box Recipes

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.

Chocolate Whirlaway Cake


  • 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.


  1. Heat oven to 350 degrees F. Line two 9-inch pans with parchment paper, then grease the paper.
  2. Mix unsweetened chocolate, hot water, baking soda and 1 tablespoon granulated sugar in a small bowl; set aside while making the batter.
  3. Stir shortening just to soften. Stir in dry ingredients. Add milk and stir until all flour is dampened.
  4. Beat 300 strokes by hand or for 2 minutes with mixer at low speed of mixer.
  5. Add eggs and vanilla extract, and beat 150 strokes by hand or for one minute at low speed of mixer.
  6. Add chocolate mixture to 1/4 cup of the batter, mixing only enough to blend.
  7. Put large spoonsful of batter into pans, alternating between plain and chocolate mixture. With knife, cut carefully through batter in a zigzag course.
  8. Bake for 35 minutes or until done.
  9. Cool in pans on wire rack for 5 minutes.
  10. Loosen cakes from sides with spatula. Turn out, remove paper and turn right side up on wire rack to cool.
  11. Frost with any favorite chocolate frosting.


Ingredients have been re-ordered for easier readability.

God's Rainbow - Noahic Covenant