AuthorRetroRuth
From the Pillsbury Bake-Off Book, 1951
[cooked-sharing]
Cream cream cheese, shortening, vanilla and mint flavoring. Blend well. Blend half of powdered sugar into cream cheese mixture. Add hot water alternately with the rest of the powdered sugar.
Melt chocolate and cool slightly. Mix into cream cheese mixture until smooth.
Combine additional shortening with 2 cups of the chocolate frosting; mix thoroughly. Blend in eggs, one at a time. Beat for one minute.
Sift together flour, baking soda and salt. Add dry mixture to cake batter alternately with milk, beginning and ending with dry ingredients. Blend thoroughly after each addition. If using electric mixer, use low speed.
Pour mixture into two well-greased and lightly floured 9-inch round layer pans. Bake in 350-degree oven for 30 to 40 minutes or until done. Cool; frost with remaining chocolate frosting.
If desired, the cake may be baked in a 9x13 inch pan for 45 to 55 minutes.
Ingredients
Directions
Cream cream cheese, shortening, vanilla and mint flavoring. Blend well. Blend half of powdered sugar into cream cheese mixture. Add hot water alternately with the rest of the powdered sugar.
Melt chocolate and cool slightly. Mix into cream cheese mixture until smooth.
Combine additional shortening with 2 cups of the chocolate frosting; mix thoroughly. Blend in eggs, one at a time. Beat for one minute.
Sift together flour, baking soda and salt. Add dry mixture to cake batter alternately with milk, beginning and ending with dry ingredients. Blend thoroughly after each addition. If using electric mixer, use low speed.
Pour mixture into two well-greased and lightly floured 9-inch round layer pans. Bake in 350-degree oven for 30 to 40 minutes or until done. Cool; frost with remaining chocolate frosting.
If desired, the cake may be baked in a 9x13 inch pan for 45 to 55 minutes.
