Mint Chocolate Chip Cake (1950)

• 1 1/2 cups sifted cake flour
• 2 tspns baking powder
• 1/4 tspn salt
• 1/2 cup shortening
• 1 cup sugar
• 2 eggs, separated
• 1/2 cup milk
• 1 tspn vanilla
• 2 1/2 oz sweet chocolate, cut into piece
• Peppermint frosting (see below)

Sift flour, baking powder, and salt together. Cream shortening with 1/3 cup sugar until fluffy. Beat egg yolks until thick, add 1/3 cup sugar gradually, and continue beating until very thick. Add to shortening mixture. 

Add sifted dry ingredients and milk alternately in small amounts, beating thoroughly after each addition. Beat egg whites until foamy, beat in remaining 1/3 cup sugar gradually, and continue beating until stiff enough to hold a peak. 

Fold egg whites, vanilla, and chocolate into batter, pour into greased pans, and bake in moderate oven (350 degrees) 25 to 30 minutes. Makes 2 (8-inch) layers. Frost tops and sides with Peppermint Frosting.

Peppermint Frosting

• 1/4 cup crushed peppermint stick candy
• 1/2 cup milk
• 1 lb confectioners' sugar, sifted

Heat candy and milk over hot water until candy is melted. Add enough confectioners' sugar to make frosting thick enough to spread. Will cover tops and sides of 2 8-inch layers.

More "Lost" Chocolate Cake Recipes

Classic Chocolate Butter Cake (1986)

Hershey's Demon Chocolate Cake (1934)

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