Whirligig-design Devil's food vintage chocolate cake recipe (1950) - Click Americana (2024)

Whirligig-design Devil's food vintage chocolate cake recipe (1950) - Click Americana (1)

  • Categories:1950s, Vintage advertisem*nts, Vintage dessert recipes
  • By The Click Americana Team
  • Added or last updatedMarch 12, 2018

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This vintage devil’s food cake was called a “whirligig” in this recipe likely because of the spiderweb-like design in the chocolate on top.

A whirligig is a spinning toy, and in some cases apparently resembled the cake’s decoration.

Devils’s food whirligig cake

Follow directions carefully, be sure to use Crisco, and we promise you a lighter, richer, moister, more tender cake.

Whirligig-design Devil's food vintage chocolate cake recipe (1950) - Click Americana (2)

Devils’s food whirligig cake recipe

Measure into bowl: (All measurements level)

2 cups sifted cake flour
2 cups sugar
1/2 cup Crisco
1 teaspoon salt
3 squares melted chocolate
3/4 cup sour milk (or buttermilk)

Mix thoroughly by hand or mixer (medium speed) for 2 minutes. Stir in:

1-1/2 teaspoons baking soda
1/2 teaspoon baking powder

Add:

1/2 cup sour milk (or buttermilk)
3 eggs
1 teaspoon vanilla

Mix thoroughly by hand or mixer (medium speed) for 2 minutes. Pour into two deep 9-inch layer pans (1 1/2″ deep) which have been rubbed with Crisco and lined with heavy waxed paper. (For smaller pans, fill half full, bake cupcakes with remaining batter). Bake in moderate oven (350 F) for about 40 minutes. Cool cake in pan on rack 15 mins before removing.

Loosen edges from pan with spatula. Place rack over cake and pan; invert together. Ice between cooled layers, sides and top of cake with creamy icing.

Trace top design with toothpick. Melt one square chocolate with one tablespoon Crisco; then follow tracing, letting chocolate run off tip of spoon.

(Makes two 9″ layers)

ALSO SEEA gooey, chocolatey fudge batter pudding recipe from 1950 - because 'Men like puddings'

Creamy icing

2 tbsps water
4-1/2 tbsps granulated sugar
2-1/3 cups sifted confectioners sugar
1 egg
2/3 cup Crisco
1 teaspoon vanilla

Boil water and granulated sugar together until sugar is dissolved. Mix confectioners sugar and egg; blend with syrup. Add Crisco and vanilla. Beat until creamy.

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  • Categories: 1950s, Vintage advertisem*nts, Vintage dessert recipes
  • Tags: 1950, cake decorating, cake frosting, cakes, chocolate cakes, cupcakes, recipes, Vintage chocolate
  • Source: Woman's Day
  • Original publication date: April 1950
  • Added or last updatedMarch 12, 2018
  • Comments: None yet - Want to leave one?

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Note: ClickAmericana.com features authentic historical information, and is not intended to represent current best practices on any topic, particularly with regard to health and safety, but also in terms of outdated cultural depictions and social values. Material on this site is provided for purposes of education, criticism, commentary, cultural reporting, entertainment, historical reference, and news reporting/analysis. Also, as an Amazon Associate, we earn from qualifying purchases. Now that you know, have fun looking around!

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Note: ClickAmericana.com features authentic historical information, and is not intended to represent current best practices on any topic, particularly with regard to health and safety, but also in terms of outdated cultural depictions and social values. Material on this site is provided for purposes of education, criticism, commentary, cultural reporting, entertainment, historical reference, and news reporting/analysis. Also, as an Amazon Associate, we earn from qualifying purchases. Now that you know, have fun looking around!

Whirligig-design Devil's food vintage chocolate cake recipe (1950) - Click Americana (2024)

FAQs

What is the difference between chocolate cake and devil's food cake? ›

Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate), which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), flour, and less egg than other chocolate cakes.

Where did the devil's food cake come from? ›

The first recipe for devil's food cake was printed in 1902 in Mrs. Rorer's New Cook Book by Sarah Rorer, who was considered America's first dietitian and was an editor at Ladies Home Journal.

What can be made from a Devil's food cake mix? ›

Devil's Food Cake Mix
  1. Cake Mix Mississippi Mud Cookies.
  2. Bunny Bundt Cakes for Easter.
  3. Mint Chocolate Mousse Cupcakes.
  4. Chocolate Marshmallow Mint Cookies.
  5. World's Best Cake Mix Cookies.
  6. Chocolate Cherry Texas Sheet Cake.
  7. OREO Bat Cupcakes for Halloween.
  8. Black Cat Halloween Cupcakes.

What is the main Flavour of a devil's food cake? ›

Nowadays, what distinguishes a Devil's food cake is its rich chocolate flavor thanks to the use of cocoa powder. Devil's food cakes are also known for their use of extra baking soda and dark color.

Why is it called Devil's cake? ›

Devil's Food Cake

There are a few theories as to how it got its name. One, it's the decadent counterpart to angel food cake. Two, it's sinfully delicious. Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs.

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