SWANS DOWN “TOPS WITH POPS” CAKE
This recipe was found in my grandmothers recipe box . It was cut out from Good Housekeeping magazine in June 1952 ! The recipe is for Swans Down Flour Tops with Pops cake. It is a vanilla layer cake with a chocolate frosting
The actual ad reads:
“Shower Dad with other Father’s Day gifts, if you want…but nothing will tickle him more than his favorite cake…baked by his favorite girl. With Swans Down Cake Flour your cake will be perfection-plus. So tender, so velvety, Dad’ll smack his lips over ever delicious crumb. Sure proof that you can’t get that fine, fine Swans Down texture with anything but super-fine Swans Down Cake Flour.”
cake ingredients
**I am listing ingredients and recipe exactly as published**
- 2 1/4 cups sifted Swans Down Cake Flour
- 3 teaspoons Calumet Baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup shortening
- 1 cup milk
- 1 teaspoon vanilla
- 2 eggs, unbeaten
cake directions
Combine sifted flour, baking powder, salt and sugar in the sifter.
cream shortening, sift in dry ingredients, add 3/4 cup of milk and the vanilla. mix until all the flour is dampened. the beat for 2 minutes,
add eggs and remaining milk and beat 1 minute longer. (count only actual beating time or beatuing stronkes. Allow about 150 full strokes per minute Scrape bowl and spoon or beater often).
Turn batter into two round 9-inch layer pans which have been lined on the bottoms with paper. Bake in moderate oven (375 degrees) about 25 minutes.
cool. Frost with Hungarian Chocolate frosting. Garnish with Walnuts.
Hungarian Chocolate Frosting directions
Melt 4 1/2 squares Baker’s unsweetened chocolate in top of double boiler. Remove from boiler.
Add 2 1/4 cups sifted confectioners sugar and 1/4 cup hot water. Blend. Add 1 egg plus 1 egg yolk, beating after each.
then add 6 tablespoons butter. a tablespoon at a time, beating thoroughly after each addition.
