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For filling
For cake
Pinwheel Cake
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No frosting! Easy to make with Baker’s Chocolate and Carnation Milk!
Ingredients
- For cake 4 squares Baker’s Unsweetened Chocolate
- 1 3/4 cups sifted Swans Down Cake Flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons Calumet Baking Powder
- 1/4 teaspoon soda
- 1/2 cup shortening
- 1 1/4 cups Carnation Evaporated Milk undiluted
- 1 teaspoon vanilla
- 2 eggs
- 1 square Baker’s Unsweetened Chocolate melted and cooled
- 1/3 cup Carnation Evaporated Milk undiluted
- 2/3 cup vegetable shortening
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon water
Directions
- Melt 2 squares chocolate. Sift dry ingredients. Stir shortening to soften. Add sifted ingredients, 1 cup milk, vanilla. Blend. Beat 2 minutes at lower mixer speed or 300 strokes by hand. Add eggs, remaining milk, melted chocolate. Beat 1 minute. Pour into two 9-layer pans lined on bottoms with paper. For topping and filling, see below…
