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December 2016

January 2017

This week's chocolate obsession continues

This 1984 ad has got you covered with two chocolate cake recipes: one is made from scratch, the other is made with a mix.

Don't be too weirded out by the idea of adding mayonnaise to your cake batter. Mayonnaise is made of egg yolks, oil and lemon juice or vinegar, so it's really not such an odd ingredient for cake.

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Ultimate Chocolate Cake from scratch

2 cups unsifted flour
2/3 cup Hershey's cocoa
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1 2/3 cups sugar
4 eggs
1 tsp. vanilla
1 cup Hellmann's mayonnaise
1 1/3 cups water

Grease and flour bottoms of 2 (9") layer cake pans. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients 3 minutes or until light and fluffy. At low speed, beat in mayonnaise. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake in 350˚F oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove, cool on racks. Frost.

 
Ultimate Chocolate Cake from a mix

1 pkg. (18 1/2 oz.) chocolate cake mix, with pudding in the mix
1/2 cup Hershey's cocoa
3 eggs
1 cup Hellmann's mayonnaise
1 1/3 cups water

Grease and flour bottoms of 2 (9") layer cake pans. In large bowl with mixer at low speed beat together cake mix and cocoa. Add remaining ingredients; beat just until blended. Beat at medium speed for 2 minutes. Pour into pans. Bake in 350˚F oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove, cool on racks. Frost.

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 Here's a vintage tin of Hershey's cocoa, ca. early 1900s

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 Image via 52 Flea


Easy chocolate pie recipe

Not only is this recipe easy, it could be made with ingredients many of us have on hand — baking chocolate, a can of sweetened condensed milk and a frozen pie shell.

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Chocolate Pie
Old recipe from 1930s Eagle Brand advertising

2 squares unsweetened chocolate
1 1/3 cups (1 can) Eagle Brand Sweetened Condensed Milk
1/2 cup water
Baked 8-inch pie shell (bet this would be great made with a graham cracker crumb crust, too)

Melt chocolate in double boiler. Add sweetened condensed milk, stirring over boiling water for 5 minutes until mixture thickens. Add water, stir until thoroughly blended. Pour into baked pie shell. Chill. Garnish with whipped cream if desired.

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 What is it about men and pie? My husband doesn't eat desserts, but he'd sell his soul for a good piece of pie.

Recipe via livejournal
Image via Roger Wilkerson 


Chocolate Mousse Cake

Love Ladyfingers — Brits call them sponge fingers.

Did you know they have only about 25 calories each? Really. Google it, if you don't believe me.

You can find Ladyfingers in the bakery section of your supermarket.

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Chocolate Mousse Cake
Old recipe from 1967 British Carnation advertising

1 2/3 cups (14 1/2 oz. can) undiluted Carnation Evaporated Milk
1 cup water
3 level tbsp. corn starch
3 level tbsp. sugar
2 level tbsp. gelatin
2 level tsp. instant coffee
1/4 lb. block dark unsweetened baking chocolate
24 or 30 single Ladyfingers

Line the bottom and sides of an 8" x 4" x 3" loaf pan with wax paper, letting the paper extend beyond the rim. Line the sides with Ladyfingers, and the bottom of the pan as well if desired. Break chocolate into squares. Place cornstarch and sugar in a saucepan, add coffee, gelatin and 1 cup evaporated milk diluted with 1 cup water. Blend and stir over medium heat until boiling. Remove from heat, add Chocolate and stir until smooth. Cool until partially set. Whip remaining well-chilled evaporated milk until stiff. Fold it into the chocolate mixture. Into the loaf pan alternately add two layers each of the chocolate mixture and Ladyfingers. Chill 2 to 3 hours. Lift from the pan and remove paper. Decorate with whipped cream and toasted almonds. Serves 6.

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Let's see, what could you do while waiting for your Chocolate Mousse Cake to chill?

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Recipe via Roundabout63
Image via suz1212


Easy French Cassoulet

I don't think the French make cassoulet with canned pork and beans. Just a guess.

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French Cassoulet
Recipe from 1958 Heinz advertising

Partially fry 4 strips bacon; take from skillet. Brown 1 large onion, chopped; 2 cloves garlic, minced; 1 tbsp. chopped parsley in bacon fat. Add 1 cup white wine (or 3/4 cup water, 1/4 cup lemon juice) and 1/4 cup Heinz ketchup. Simmer 5 min. Mix with 1 cup diced cooked meat and two 1-lb. cans of Heinz pork and beans in 1 1/2 quart casserole. Top with bacon. Bake at 350˚F for 45 min. Makes 6 servings.

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Ten years after the above French Cassoulet recipe premiered, we were all watching French actor Robert Clary play Cpl. Louis LeBeau on Hogan's Heroes.

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Recipe via File Photo Digital Archive