Betty Crocker claims this recipe is "easy double-quick." Why don't I believe her?
Peppermint Stick Cake
1951 recipe from old Betty Crocker/Gold Medal Flour advertising
Have ingredients at room temperature (70˚ to 75˚). In hot weather, use milk and eggs directly from the refrigerator.
Preheat the oven to 350˚ (moderate).
Grease generously and dust with flour 2 round layer cake pans, 8" x 1 1/2".
Sift the flour, then spoon lightly into cup and level off. Do not pack.'
Sift together in a bowl 1 1/2 cup plus 2 tbsp. of sifted flour; 1 1/2 cups sugar; 1 1/4 tsp. baking soda; 1 tsp. salt; and 1/2 cup cocoa.
Add 1/2 cup shortening; 1 cup milk; and 1 tsp. peppermint extract (not peppermint oil).
Mix with your electric mixer on medium speed for 2 minutes, constantly scraping bottom and sides of bow.
Add 1/3 to 1/2 cup unbeaten eggs (2 medium).
Continue beating 2 minutes more, scraping the bowl constantly. Pour batter into prepared pans. Bake 30 to 35 minutes in moderate over (350˚) or until top of cake springs back when lightly touched. When cake is cook, frost.
Candy Mountain Icing
Stir until well blended in a small saucepan 1/2 cup sugar; 2 tbsp. water and 1/2 cup white corn syrup. Boil rapidly to 242˚ (or when mixture spins a 6- to 8-inch thread or a few drops of mixture form a firm ball when dropped into cold water). When mixture begins to boil, start beating 1/4 cup egg whites. Beat until stiff enough to hold a peak. Pour hot syrup slowly in a this steady stream into beaten egg whites, beating constantly with electric mixer until mixture stands in very stiff peaks. Blend in 1/3 cup crushed peppermint stick candy (or you could crush these or 1/2 tsp. peppermint extract.
More vintage peppermint goodness.