Devil's Food Whirligig Cake

New Recipes for Good Eating, 1950. Crisco Cookbook.

Makes 2 9-inch layers.

Ingredients

2 cups sifted cake flour
2 cups sugar
1/2 cup Crisco
1 tsp. salt
3 squares melted chocolate
1 1/4 cup sour milk (or buttermilk)
1 1/2 tsp. baking soda
1/2 tsp. baking powder
3 eggs
1 tsp. vanilla

Creamy Icing

2 tbls. water
4 1/2 Tbls. sugar
2 1/3 cups sifted confectioners sugar
1 egg
2/3 cup Crisco
1 tsp. vanilla

Instructions

Follow directions carefully, be sure to use Crisco and we promise you a lighter, richer, moister, more tender cake. The Crisco Success Cake Method is different-that'. why it's sure-fire!

Measure into a bowl: (All measures level) 2 cups flour, 2 cups sugar, 1/2 cup Crisco, salt, melted chocolate and 3/4 cup buttermilk. Mix thoroughly by hand or mixer (medium speed) for 2 minutes.

Stir in: baking soda and baking powder; add 3 eggs, remaining buttermilk and 1 tsp. vanilla.

Mix thoroughly by hand or mixer (medium speed) for 2 minutes. Pour into two deep 9-inch layer pans (1 1/2 deep) which have been rubbed with Crisco and lined with heavy waxed paper. (For smaller pans, fill half full. bake cup cakes with remaining batter. Bake in moderate oven 350 degrees for about 40 minutes. Cool cake in pan on rack 15 mins. before removing. Loosen edges from pan with spatula. Place rack over cake and pan; invert together. Ice between cooled layers, sides and top of cake with Creamy Icing. Trave top design with toothpick. Melt one square choclate with one tablespoon Crisco then follow tracing, letting chocolate run off tip of spoon.

Creamy Icing:
Boil water and granulated sugar together until sugar is dissolved . Mix confectioners sugar and egg: Blend with Syrup. Add Crisco and vanilla. Beat until creamy.