This recipe came from an old recipe book my Mom passed on to me, dated 1959, and bearing a price sticker on the front of a whopping $.25. It's a Pillsbury's Best 11th Grand National Bake-Off Cookbook with pictures of the people who won (definitely from the 50's). The two-tone cake has one spice layer and one chocolate spice layer covered in a creamy butterscotch frosting.
Ingredients: 2 1/4 cups firmly packed brown sugar, 1 1/2 cup buttermilk, 2 1/2 cups sifted all-purpose flour, 1/2 cup granulated sugar, 1 1/4 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2/3 cup shortening, 3 eggs, 1 teaspoon vanilla, 1 1/2 ounces melted unsweetened chocolate, 1/2 teaspoon red food coloring. Butterscotch Frosting: 1/4 cup butter, 3 1/2 cups sifted powdered sugar, 1 teaspoon vanilla, 1-2 tablespoons milk (or more). Chocolate Frosting: 2 ounces melted unsweetened chocolate.
Instructions: Preheat oven to 350 degrees. Spray and lightly flour 2 8- or 9-inch round baking pans; set aside. In medium saucepan combine brown sugar and 1/2 cup of the buttermilk; stir until smooth but don't heat.
In large mixing bowl combine flour, granulated sugar, baking soda, cinnamon, salt and pepper. Add 1 cup of the brown sugar-buttermilk mixture, 3/4 cup of the buttermilk, and the shortening. Beat for 1 1/2 minutes. Add eggs, the last 1/4 cup buttermilk and vanilla. Continue beating for 1 1/2 more minutes.
Measure half of batter (2 1/2 cups) into one of the prepared baking pans. To remaining batter, add the melted chocolate and red food coloring; blend well. Turn into second prepared baking pan.
Bake in preheated 350 degree oven for 35-40 minutes. Cool in pan for 10 minutes before removing from pans to wire racks to cool completely.
Make frosting: Cook remaining brown sugar-buttermilk mixture for 2 minutes at a rolling boil. Cool slightly. Add butter and mix until butter is melted and well mixed. Gradually add powdered sugar and vanilla. Blend in milk until of spreading consistency. Chocolate frosting: Add the melted unsweetened chocolate to half of the above frosting before adding the milk.
Cut layers in half vertically to form four half circles. Place a chocolate layer and a spice half together on serving plate to form one round layer. Frost the chocolate side with the chocolate frosting and the spice side with the butterscotch frosting. Top with other 2 halves, either keeping both chocolates on top of each other and the spices on top of each other OR chocolate on top of spice. Frost as first layer was frosted and sides likewise. (I only made the butterscotch frosting and used on the entire cake; the same could be done with the chocolate frosting).
"Pillsbury's Best 11th Grand National Bake-Off Cookbook", submitted by Pauline Nutz of St. Louis, Missouri, 1959.
"Let's Bake a Cake!"
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