Swiss Chocolate Cake Recipe

1 ¾ cups sifted cake flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 ½ cups sugar

½ cup shortening

1 ¼ cups evaporated milk

2 large eggs

1 teaspoon vanilla

2 ½ -1 ounce squares unsweetened chocolate, melted and cooled

¼ teaspoon red food coloring (optional)

Preheat the oven to 350 degrees. Grease and flour two 9” round cake layer pans; line the bottoms with paper if desired. Measure sifted flour, baking powder, baking soda, salt and sugar into sifter. Stir shortening just to soften. Sift flour mixture into the shortening. Add 1 cup of the evaporated milk and mix until all the flour is dampened. Then, beat 2 minutes at medium speed with the electric mixer. Add eggs, vanilla, melted chocolate, food coloring and the remaining evaporated milk and beat for 1 minute longer. Pour batter into the prepared pans and bake 25 to 30 minutes. Cool 10 minutes in the pans and then turn out onto wire racks to finish cooling. Cool completely before frosting.

Source: “Baker’s Chocolate and Coconut Favorites”, General Foods Kitchens, 1962

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