Retro Ad & Recipe: Chocolate Chiffon Layer Cake

The Vintage Chiffon Cake Site - More Classic / Vintage Recipes - Betty

Light and delicate, the Betty Crocker Stir ’n’ Roll Pastry is a classic recipe that has been enjoyed by families for generations. This vintage recipe is a testament to Betty Crocker’s dedication to creating delicious and easy-to-make treats. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress!

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 4-5 tablespoons cold water

Instructions:

1. In a large bowl, mix flour and salt.
2. Cut in shortening until mixture resembles coarse crumbs.
3. Sprinkle with water; mix until dough forms a ball.
4. Roll dough on lightly floured surface into a 13-inch circle.
5. Fit into an ungreased 9-inch pie plate; flute edge.
6. Fill as desired.

The Betty Crocker Stir ’n’ Roll Pastry can be used to make a variety of savory and sweet dishes. From classic apple pie to mouthwatering quiches, this versatile pastry is a staple in any kitchen. The recipe is easy to follow and the results are always delicious. The dough is flaky and buttery, providing the perfect base for your favorite fillings. Whether you’re hosting a dinner party or simply craving a homemade treat, the Betty Crocker Stir ’n’ Roll Pastry is the perfect addition to your recipe collection.

Betty Crocker Lemon Cake Mix Recipes: Bundt Pan Recipes - BettyCrocker

If you’re a fan of tangy and refreshing flavors, the Betty Crocker Lemon Cake Mix is a must-try! This easy-to-make bundt cake recipe is perfect for any occasion. With its vibrant yellow color and delicious lemon flavor, it’s sure to be a hit at your next gathering.

Ingredients:

• 1 box Betty Crocker Lemon Cake Mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour a 12-cup bundt pan.
2. In a large bowl, beat cake mix, water, oil, and eggs on low speed for 30 seconds. Increase speed to medium and beat for another 2 minutes.
3. Pour batter into prepared bundt pan.
4. Bake for 38-43 minutes or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes, then remove from pan and place on a wire rack to cool completely.
6. In a small bowl, mix powdered sugar and lemon juice until smooth.
7. Drizzle glaze over cooled cake.

The Betty Crocker Lemon Cake Mix is incredibly versatile. Not only can you create a delicious bundt cake, but you can also experiment with other variations. Try making lemon cupcakes, lemon bars, or even a lemon trifle. The options are endless! The cake is moist and full of zesty lemon flavor, and the glaze adds a sweet and tangy finish. It’s the perfect dessert to brighten up any day.

A Cake You Can Make in Different Types of Pans and That Uses Five Fewer

You don’t need a special occasion to indulge in a delicious cake. With this recipe, you can make a scrumptious treat using five fewer eggs! That’s right, this cake is not only mouthwatering but also a healthier option. Whether you’re looking to cut down on eggs or searching for a cake recipe that is suitable for vegan diets, this versatile recipe will not disappoint.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups water
• 1/2 cup vegetable oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
3. Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients.
4. Mix until well combined and smooth.
5. Pour batter into prepared baking pan.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Frost or decorate as desired.

This cake is the perfect base for any frosting or filling you desire. Whether you prefer a classic buttercream frosting or a rich chocolate ganache, the options are endless. You can also experiment with different pan sizes and shapes to create a unique presentation. The cake is moist, fluffy, and incredibly flavorful. It’s a crowd-pleaser that will satisfy any sweet tooth.

Betty Crocker Announces - First Really New Cake in 100 Years!

Betty Crocker is known for her innovative and delicious recipes, and she’s done it again! After a hundred years, she has released a truly groundbreaking cake that is sure to revolutionize the baking world. This cake is the perfect blend of traditional flavors and modern techniques. Get ready to embark on a culinary adventure!

Betty Crocker Chiffon Cake Recipes and Secrets (1948) Includes Recipe

Chiffon cakes have long been a staple in households around the world. Betty Crocker has mastered the art of creating light and airy chiffon cakes that are sure to impress. This recipe book is filled with delicious chiffon cake recipes and secrets that will elevate your baking skills to a whole new level. From classic flavors like vanilla and chocolate to unique combinations like coconut and lemon, there’s a chiffon cake recipe for everyone!

Ingredients:

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup cold water
• 1 teaspoon vanilla extract
• 7 egg whites
• 1/2 teaspoon cream of tartar

Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour an angel food or tube cake pan.
2. In a large bowl, sift together cake flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together vegetable oil, egg yolks, water, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. In another bowl, beat egg whites and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the batter until well combined.
7. Pour batter into prepared cake pan.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Invert the pan and cool completely before removing the cake.

The Betty Crocker Chiffon Cake is a true masterpiece. The texture is light and fluffy, and the flavors are perfectly balanced. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. The secret to a successful chiffon cake lies in the technique, and Betty Crocker has shared all her secrets with you. So go ahead, whip up a chiffon cake and enjoy a slice of heaven!

Betty Crocker’s Coconut Chiffon Cake Made with Gold Medal Flour, April

If you’re a fan of tropical flavors, this Coconut Chiffon Cake is a must-try! Made with Gold Medal Flour, this cake is light, moist, and infused with the delicious taste of coconut. It’s the perfect dessert for any occasion, from birthdays to backyard barbecues. So grab your apron and get ready to bake up a coconut-filled treat that will transport you to a sunny tropical paradise!

Ingredients:

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup coconut milk
• 1 teaspoon vanilla extract
• 7 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup shredded coconut, toasted

Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour an angel food or tube cake pan.
2. In a large bowl, sift together cake flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together vegetable oil, egg yolks, coconut milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. In another bowl, beat egg whites and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the batter until well combined.
7. Pour batter into prepared cake pan.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Invert the pan and cool completely before removing the cake.
10. Sprinkle toasted shredded coconut on top of the cake for decoration.

The Betty Crocker Coconut Chiffon Cake is perfect for those who love the tropical taste of coconut. The cake is light and fluffy, and the coconut flavor shines through in every bite. It’s the ideal dessert to enjoy on a warm summer day or any time you crave a taste of the tropics. So put on your apron, grab your ingredients, and let Betty Crocker guide you on a delicious baking adventure!

1953 Food Ad, General Mills’ Betty Crocker Gold Medal Flour, with

General Mills’ Betty Crocker Gold Medal Flour is a staple in kitchens across the country. Known for its quality and consistency, this flour is the secret ingredient behind many delicious recipes. From cakes to cookies, breads to pastries, the Gold Medal Flour delivers superior results every time. So why settle for anything less? Join the millions of bakers who trust Betty Crocker and make their culinary creations shine.

Betty Crocker Cocoa Chiffon Cake Recipe (1948) Advertisement | Chiffon

Indulge in the rich and decadent flavors of the Betty Crocker Cocoa Chiffon Cake. This recipe, straight from the pages of Betty Crocker’s cookbook, is a chocolate lover’s dream come true. The cake is light, fluffy, and full of intense cocoa flavor. It’s the perfect dessert for any occasion,