msuspcsbs_swan_igleh..

Preparations: Have the shortening at room temperature. Line bottoms of pans with paper; grease.
Use two round 9-ineh layers, 1 l /i inches deep. Start oven for moderate heat(350°F.). Sift flour once.
(For 5000 feet altitude)
Measure into sifter:
2 cups sifted Swans Down Cake Flour
l /i teaspoon Calumet Baking Powder
YA teaspoon soda
YA teaspoon salt
IVi cups sugar*
l /i cup Baker's Breakfast Cocoa
Measure into mixing bowl:
YZ cup vegetable shortening (see below*)
Measure into small bowl:
1 1 /a cups milk*
1 teaspoon vanilla
Have ready:
2 eggs, unbeaten
•With butter, margarine, or lard, decrease sugar and
milk to 114 cups sugar and 1 cup plus 2 tablespoons milk.
•The Mix-Easy Mixing Method
Sift dry ingredients together twice. Stir shortening
just to soften. Sift in dry ingredients. Add Ya of the
milk and mix until all flour is dampened. Then
beat 2 minutes.
Add remaining milk and the eggs, and beat
1 minute longer.
(Mix cake by hand or at low speed of electric
mixer. Count only actual beating time. Or count
beating strokes. Allow about 150 full strokes per
minute. Scrape bowl and spoon often.)
Baking: Turn batter into pans. Bake in moderate
oven (350°F.) 25 minutes, or until done. Spread
with Seven Minute Frosting (page 20).
This cake may also be baked in a 13x9x2-inch
pan in moderate oven (350°F.) 30 to 35 minutes.
(For 3000 feet
altitude)
Measurements for Other Altitudes
(For 7000 feet altitude)
Measure into sifter:
2 cups sifted Swans Down Cake Flour
V2 teaspoon Calumet Baking Powder
1 teaspoon soda
YA teaspoon salt
\ l /i cups sugar
V2 cup Baker's Breakfast Cocoa
Measure into mixing bowl:
YZ cup vegetable shortening (see below*)
Measure into small bowl:
1 cup plus 2 tablespoons milk*
1 teaspoon vanilla
Have ready:
2 eggs, unbeaten
*If the shortening used is butter, margarine, or lard,
decrease milk to 1 cup.
Follow the Mix-Easy Mixing Method above.
Measure into sifter:
2 cups sifted Swans Down Cake Flour
V2 teaspoon Calumet Baking Powder
YA teaspoon soda
Ya teaspoon salt
1 Va cups sugar*
l /i cup Baker's Breakfast Cocoa
Measure into mixing bowl:
Vz cup vegetable shortening (see below*)
Measure into small bowl:
1 1 /A cups milk*
1 teaspoon vanilla
Have ready:
2 eggs, unbeaten
*If butter, margarine, or lard is used, decrease sugar
and milk. . . . Use 1 cup plus 2 tablespoons of each.
Follow the Mix-Easy Mixing Method above.
• Chocolate Fudge Cake. Bake Devil's Food Cake in 13x9x2-inch pan. Spread with Fudge Frosting
(page 21), Cocoa Frosting (page 22), or Rich Coffee Frosting (page 21).
Sea Foam Devil's Food. Bake Devil's Food Cake in layers. Spread with Sea Foam Frosting (page 20).