Mccall's cooking school pistachio and chocolate layer cake

McCALLS PERFECT CHOCOLATE CAKE

Cake:

1 c. unsifted cocoa
2 c. boiling water
2 3/4 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract

Frosting:
6 oz. semi-sweet chocolate
pieces
1/2 c. light cream
1 c. butter
2 1/2 c. unsifted
confectioners sugar

Filling:
1 c. heavy cream, chilled
1/4 c. unsifted confectioners
sugar
1 tsp. vanilla extract

Cake: In medium bowl, combine cocoa with boiling water,
mixing with whisk until smooth. Cool completely. Sift flour
with soda, salt and baking powder. Preheat oven to 350 degrees in 3
(9 x 1 1/2-inch) greased and floured layer pans. In large bowl,
beat butter, sugar, eggs and vanilla at high speed until light,
about 5 minutes. At low speed, blend in flour mixture (in
fourths) alternately with cocoa mixture in thirds. DO NOT
OVERBEAT! Divide into pans and bake 25 to 30 minutes; let
cool in pans 10 minutes.
Frosting: Combine chocolate pieces, cream and butter in
medium saucepan, stirring over medium heat until smooth. With
whisk, blend in confectioners sugar. Set pan in ice, beating
until it holds its shape.
Filling: Whip cream with vanilla and sugar. Refriger-
ate. Assemble cake and refrigerate at least one hour before
serving.
Note: This cake is the most delicious and wonderful
chocolate cake my family and I have ever tasted!

PISTACHIO CAKE

1 pkg. yellow cake mix
1 small box pistachio instant
pudding
4 eggs
1 c. milk
1/2 c. oil
1/2 tsp. almond extract
1/4 c. chocolate syrup
1/2 c. chopped nuts

Frosting:
8 oz. pkg. cream cheese
1 c. milk
1 envelope Dream Whip
4 1/2 oz. carton Cool Whip
1 small box pistachio instant
pudding

Combine cake mix, 1 box of pudding, eggs, milk, oil and
extract. Mix with mixer for 2 minutes. Stir in nuts. Pour
1/2 cup of batter into small bowl. Add chocolate syrup to
this; stir well. Set aside. Divide remaining batter into 3
greased and floured cake pans. Spoon the batter with the
chocolate syrup in it onto the 3 layers. Zigzag a spatula
through the batter for a marbleized effect. Bake for approxi-
mately 20 minutes at 350 degrees or until done. Remove from pans and
cool completely.
Frosting: Mix mix and Dream Whip together. Add 1 box
pistachio instant pudding, then add softened cream cheese; mix
well. Fold in Cool Whip. Frost cake and keep refrigerated.

Easy, the mistake people make when they make chocolate cake is put too many ingredients in. Chocolate victoria sponge is as soft and delicious as any shop bought cake and is delicious not having the chemicals and unnecessary ingredients that shop bought cakes have, it is also simple and very quick to make.

Victoria sponge
6oz plain flour
6oz caster sugar
6oz soft margerine
3 medium eggs
1/2 tsp of baking pwder
a little milk to add (details follow)

With choclate victoria sponge You add 4 large tsp of quality cocoa powder and an extra 1/2 tsp of baking powder

You will need to 8" x 1" greased sponge tins, lined with baking parchment.

Pre heat the oven to 375 farenheit

There are no dates on your message or on the replies so I have no idea when they were made. Could be 20 years ago. But if you are still around and wanting the recipe, I have it--taken from the McCalls Cooking School magazine that you refer to. I'll write it out verbatim for you if you answer this message, indicating that you are still around. The other replies are not correct. One gives an excellent chocolate cake recipe that was in the same issue of McCalls, the one calling for boiling water and cocoa in the cake, and chocolate chips in the icing. It's a super recipe but not the one you want. Answer this and I will take the trouble to type out the whole recipe.

James

I didn’t post the request but mine is also missing and would love the recipe as well!