If you don't have cake flour, you can make your own from all-purpose flour.
Find out how to do that HERE.
This recipe is from a 1937 booklet titled Home Baked Delicacies...Enhance the Fame of the Modern Hostess.
- 1 1/3 cups sifted Swans Down Cake Flour
- 1 3/4 teaspoons baking powder*
- 1/4 teaspoon salt
- 1 cup sugar
- 2 eggs, well beaten
- 3 tablespoons butter or other shortening, melted
- 2 squares Baker's Unsweetened Chocolate, melted
- 1/2 cup milk
- 4 tablespoons butter
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk or cream
- Cake: Sift flour once, measure, add baking powder and salt, and sift togther
- Beat sugar gradually into eggs; add butter and chocolate and mix well.
Add lour, alternately with milk, a small amount at a time. Beat well after
- Pour into greased pan, 8 x 8 x 2 inches.
- Bake in moderate oven (325 degrees F) for 50 minutes.
- Cover cooled cake with Butter Frosting.
- Butter Frosting: Cream butter until very soft. Add sugar gradually,
blending thoroughly. Add vanilla extract. Thin with milk, a drop at a time,
until of right consistency to spread.
Makes enough frosting to cover top and sides.
Recipe credit: G. F. Corp. 1932 recipe pamphlet