Nothing compares to a homemade layer cake.
Crisco's Chocolate Fluff Cake
vintage recipe from 1953 Crisco advertising
All measurements are level. (When are they not, I wonder?) Measure into a bowl:
2 3/4 cups sifted cake flour (or make your own)
1 2/3 cups sugar
2/3 cup Crisco
1 tsp. salt
1 cup milk
Mix thoroughly by hand or by electric mixer (medium speed) for two minutes. Stir in 4 1/2 tsp. double-acting baking powder.
Add 1/3 cup milk, 5 egg whites and 1 tsp. vanilla.
Mix thoroughly by hand or mixer (medium speed) for 2 min. Pour into two 9-inch layer pans (1 1/2" deep) which have been rubbed with Crisco or lined with waxed paper. Bake in moderate oven (350˚F) for 30 to 35 minutes. Cool cake in pan on rack 15 min. Before removing, loosen edges with spatula. Place rack over cake in pan; invert together. Cool and frost.
Chocolate Fluff Frosting
In top of double boiler combine: 1 1/2 cup sugar, 1/8 tsp. cream of tartar, 1/3 cup water 2 unbeaten egg whites; beat constantly with egg beater (or mixer on low) till frosting stands in peaks. Melt 3 squares chocolate. Cool, fold carefully into frosting. Frost cake between layers, on sides and top. Cut thin shavings from warm, unsweetened bar of chocolate to make curls on top of cake.
This retro mom spent so much time teasing her hair she had no time left to bake a birthday cake.