Who said “No cake”?
INDEED YOU CAN make wartime cakes–minus shortening or minus sugar or minus eggs–with Swans Down! And what cakes . . . unbelievably light . . . tender! No ordinary flour could give such results.
EGGLESS CHOCOLATE CAKE
2 squares Baker’s Unsweetened Chocolate
1 cup milk
1 3/4 cups sifted Swans Down Cake Flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
1/3 cup shortening
1 teaspoon vanilla
Combine chocolate and milk in top of double boiler and cook over rapidly boiling water 5 minutes, stirring occasionally. Blend with rotary egg beater; cool. Sift flour once, measure, add soda, salt, and sugar and sift together three times. Cream shortening; add flour mixture, vanilla, and chocolate mixture, and stir until all flour is dampened. Then beat vigorously 1 minute. Bake in two greased and lightly floured 8-inch layer pans in moderate oven (375° F.) 20 minutes, or until done.
Eggless Cocoa Cake
Substitute 1/4 cup Baker’s Breakfast Cocoa for chocolate. Sift cocoa with dry ingredients and add cold milk with vanilla.
Combine 1 1/2 cups sifted confectioners’ sugar, 1 1/2 teaspoons grated orange rind, 2 tablespoons lemon juice, and dash of salt. Add 2 tablespoons hot melted butter or other shortening and beat vigorously 1 minute, adding more liquid, if necessary.
(All measurements are level.)