This recipe for a 2 egg cake has been rated as “good.” I haven’t tried it, but I have to say that it isn’t a whole lot different from many other cake recipes I have seen. What I do find funny (in an OCD organizational sense) is that the cake recipe is for a 9″ cake, but the frosting recipe is for an 8″ cake. It makes me wonder now if they were intended to go together or just was a space-saving method, like the person ran out of recipe cards or something. Also, the frosting is called “sugarless” but there is plenty of sugar in it with the chocolate and sweetened condensed milk. This is not for someone on a low sugar diet.

2 Egg Cake

Sift into a mixing bowl 2 cups cake flour, 1 1/3 c sugar & 1 teas salt. Add 1 c shortening & 2/3 c milk. Stir vigorously by hand or with mixer on medium speed two minutes. Now stir in 3 teas B.P. Now add 2 unbeaten eggs, 1/3 c milk & 1 teas vanilla. Beat by hand or with mixture on medium speed for another 2 minutes. The batter will be smooth and thin. Pour into two greased nine-inch layer pans. Bake twenty five to thirty minutes in moderate hot oven 375 F. Turn out. Cook on racks. Frost as desired.

Sugarless Chocolate Frosting

Melt 1 seven oz package of semisweet chocolate bits in double boiler. Stir until smooth. Add 2/3 c sweetened condensed milk. Cook ten minutes, stirring frequently. Remove from heat. Add 2 teas hot water, a pinch of salt & 1 teas vanilla. Beat until smooth and of good consistency. Enough to frost tops of 2 eight inch layers.