Chocolate Upside-Down Cake (1950)

• 2 ozs (squares) chocolate
• 1-1/3 cups sweetened condensed milk
• 1-1/2 cups sifted cake flour
• 1/4 tspn salt
• 2 tspns baking powder
• 6 tbspns shortening
• 1 cup sugar
• 2 eggs, well beaten
• 1 tspn vanilla
• 1/2 cup milk

Melt chocolate, add condensed milk, and mix well. Line 2 greased 8-inch cake pans with paper and grease paper. Pour chocolate mixture into pans and cool.

Sift flour, salt, and baking powder together. Cream shortening with sugar until fluffy. Add eggs and vanilla to shortening, and beat thoroughly.

Add sifted ingredients and milk alternately in small amounts, beating thoroughly after each addition. Pour carefully over chocolate mixture, and bake in moderate oven, 350 degrees, for 35 minutes.  Makes 2 8-inch layers.

Add 1/2 cup chopped nuts to chocolate mixture. Or sprinkle 1/2 cup shredded coconut on top of chocolate mixture.

More "Lost" Chocolate Dessert Recipes

Chocolate Sauerkraut Cake (1980)

Atlanta Pound Cake with Chocolate Icing (1982)

(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)