Cupcakes Part 2-Vintage Cake recipe

Remember the post, where I declared my love of cupcakes?  Well, here's the sequel ladies and gentlemen.  What's special about this recipe is that it's a vintage recipe. This lovely chocolate cake recipe came from my 1956 Betty Crocker Picture Cookbook.  There's something quite unique about baking from vintage cookbooks, you're transported to another era.  You know, where you dress like the ladies from Mad Men  and your house is as well kept as June Cleaver's. Only in my dreams.

The frosting recipe is from Miss Martha and is simply titled Vanilla frosting.  The light cream cheese flavor goes well with the chocolate cake.  I dare you to not dip your finger into that big bowl of goodness while frosting these puppies.  I doubled the recipe and I had plenty of frosting to cover more than two dozen cupcakes. 

Ok, let's face it, this recipe isn't earth-shatteringly unique, but all of us need a good chocolate cake recipe.  I know that there are tons of chocolate cake mixes on the shelves of every grocery store, but homemade cake is so much better.  In fact, it's infinitely better than any box cake.  Plus, it doesn't have all those crazy preservatives. 

Here's the recipe, as written in the cookbook:

Popular Chocolate Cake (Betty Crocker's Picture Cookbook, 1956)

Grease and flour.................................2  9" layer pans or 13x9" oblong pan

Cream together until fluffy................2/3 c.   shortening

(Beat 5 min. high speed                     1 1/2 c. sugar

  on mixer or by hand)                        3 eggs                      

                                                    

Blend in............................................2 1/2 sq. unsweetened chocolate, melted

Sift together......................................2 1/4 c. flour

                                                            1 tsp baking Soda

                                                            1 tsp. salt

Mix in alternately with.....................1 1/4 c. buttermilk

(Use low speed on mixer)

Temperature: 350 degrees (mod. oven)

Time: Bake layers 30 to 35 min, oblong 40 to 45 min.

Pour into prepared pans. Bake unitl cake tests done.  Cool.  Finish with icing.

Vanilla Frosting (Martha Stewart)

This is the original recipe, doubled:

8 tablespoons unsalted butter, room temperature

8 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

12 ounces cream cheese, room temperature

Place all ingredients in large mixing bowl; beat until well combined.