Pinwheel Cake

Pinwheel Cake

No frosting! Easy to make with Baker’s Chocolate and Carnation Milk!

For cake 4 squares Baker’s Unsweetened Chocolate
1 3/4 cups sifted Swans Down Cake Flour
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons Calumet Baking Powder
1/4 teaspoon soda
1/2 cup shortening
1 1/4 cups Carnation Evaporated Milk, undiluted
1 teaspoon vanilla
2 eggs

For filling

1 square Baker’s Unsweetened Chocolate, melted and cooled
1/3 cup Carnation Evaporated Milk, undiluted
2/3 cup vegetable shortening
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon water

For cake

Melt 2 squares chocolate. Sift dry ingredients. Stir shortening to soften. Add sifted ingredients, 1 cup milk, vanilla. Blend. Beat 2 minutes at lower mixer speed or 300 strokes by hand. Add eggs, remaining milk, melted chocolate. Beat 1 minute. Pour into two 9-layer pans lined on bottoms with paper. For topping and filling, see below…