Food was scarce back in Rosie’s day, and many common items on grocery shelves were hard to come by, even with rationing. Food companies had to come up with new recipes to make scarce ingredients go further, or even eliminate them completely. This delicious historic recipe, from the Rosie’s Riveting Recipes cookbook, omits eggs.
By the way, a rotary beater was another term for an eggbeater, although most of us today use whisks.
EGGLESS CHOCOLATE CAKE
2 squares unsweetened chocolate
1 cup milk
1 3/4 cups sifted flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
1/3 cup shortening
1 teaspoon vanilla
Combine chocolate and milk in top of double boiler and cook over rapidly boiling water 5 minutes, stirring occasionally. Blend with rotary egg beater; cool.
Sift flour once, measure, add soda, salt, and sugar, and sift together three times. Cream shortening, add flour, vanilla, and chocolate mixture. Stir until all flour is dampened. Then beat vigorously 1 minute. Bake in two greased and lightly floured 8-inch layer pans in moderate oven (375 F) 20 minutes, or until done. Spread frosting between layers and on top of cake.
Cocoa Cake: Substitute 1/3 cup cocoa for chocolate. Sift it with the dry ingredients; add cold milk with vanilla.
For a free preview of the Rosie’s Riveting Recipes historic cookbook please click on the link below.