I’m up early with the asthma again, and am laughing over this pamphlet cookbook. My niece pulled it from the inventory and read it aloud last week as she enjoyed it so much. It’s from Spry, with Aunt Jenny, their famous spokesperson, so it has to be 1930s – 1960s. In the introduction, Aunt Jenny asks “Which one will HE choose? Bake each one of these ten beauties, and see which wins with HIM. Every one of them will win you compliments, and among them he’ll find his favorite cake!”
All ten at once? These were apparently sent in by fans of Spry as the best for husbands. There is a prune one coming up, and my husband said I don’t have to taste test that one on him. Nine to go, I guess.
Chocolate Rapture Cake
Sift: 1 3/4 cups sifted cake flour, 1 1/2 cups sugar, 3/4 tsp. salt, 1/2 tsp. baking powder, 3/4 tsp. soda into mixing bowl
Add: 1/2 cup Spry (or Crisco), 3 oz. melted chocolate, 1 cup thick sour milk or buttermilk, 1 tsp. vanilla
Beat: 200 strokes (2 min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add: 2 unbeaten eggs
Beat: 200 strokes (same as above)
Stir in: 1 cup fine coconut
Pour: into 2 round 9″ Sprycoated layer pans 1 1/4″ deep
Bake at 350F for 25-30 minutes, or until done
Cool and remove from pans.
Spread with Tawny Satin Frosting
Dribble melted and cooled mixture of 1/2 oz. chocolate and1/2 tsp. Spry around rim of cake, letting a few ribbons trickle down sides. (Spray Spry? Really?)
Tawny Satin Frosting: Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1 cup granulated sugar, 1/2 cup brown sugar, firmly packed, 4 tablespoons water, 3 tablespoons dark corn sirup, 1/4 tsp. cream of tartar, and 1/2 tsp. salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.) Remove from hot water, add 1 tsp. vanilla, and beat until cool and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers.