Cakes and cupcakes Feed

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


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


Holiday Baking: Tomato Soup Fruitcake

For some Americans, the tomato soup fruitcake is a holiday classic.

For the rest of us, it's a head-scratching oddity.  

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Tomato Soup Fruitcake
Old recipe from 1962 Campbell's advertising

1 3/4 cups all purpose flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. each: ground cloves, cinnamon and nutmeg
1/2 cup shortening
1 can Campbell’s Tomato Soup
2 eggs
1 cup chopped candied fruit, or raisins, or prepared mincemeat
1 cup chopped walnuts

Preheat oven to 350˚ F. Grease and flour a 9-inch tube pan. In large bowl, sift dry ingredients together. Add shortening and 1/2 can soup. Beat until smooth. Add remaining soup and eggs. Beat again until smooth. Fold in fruit and nuts. Pour into pan. Bake about 1 1/4 hours. Cool in pan 10 minutes; remove.

Frosting

Soften 3-oz. package cream cheese with 1 tbsp. milk; gradually blend in 2 1/2 cups sifted confectioners sugar and 1/2 tsp. vanilla extract.

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 Seems to me, fruitcake should be served on old-fashioned china.

Like this Christmas plate from Johnson Brothers:

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Or this pattern from Spode:

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Or this classic from Lenox:

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Guinness Gingerbread

Okay, your mother probably didn't make Guinness gingerbread when you were a kid. But I bet you wish she had.

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Guinness Gingerbread

1 1/4 sticks (10 tbsp.) butter, plus some for greasing
1 cup golden syrup (you may substitute with corn syrup)
1 cup packed plus 2 tbsp. brown sugar
1 cup Guinness stout
2 tsp. ground ginger
2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cups all-purpose flour (I suggest you sift it)
2 tsp. baking soda
1/4 cup sour cream
2 eggs
1 rectangular aluminum foil pan or 13" x 9" x 2" cake pan 


Preheat oven to 325˚F.

Grease your aluminum foil pan or line your cake pan with aluminum foil and grease it.

Put the butter, syrup, brown sugar, Guinness and spices into a pan and melt gently over low heat.

Take off heat and whisk in the flour and baking soda. Be patient and whisk thoroughly to get out any lumps.

Whisk the sour cream and eggs together then beat into gingerbread mixture, whisking again to get a smooth batter. 

Pour this into your foil loaf/cake pan and bake for about 45 minutes; when it's ready, it will be risen in the center and coming away from the pan at the sides.

Let the gingerbread cool before cutting into slices or squares.

It's me again. Gingerbread tends to look too much like an unfinished cake waiting to be frosted, so I always dust the finished gingerbread with powdered sugar. Makes a big difference.

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 Can you tell what's driving me crazy about this old holiday photo of Mary Tyler Moore?

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It's the brown carpeting. It has nothing to do with the holidays. Details matter! So don't forget to dust your gingerbread with powdered sugar.    ; )

Recipe via Irish Central
Image via Vintage Everyday


Thanksgiving twofer

Here are two Thanksgiving-worthy recipes from 1952.

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Walnut Pumpkin Cake

1 pkg. spice cake mix
1 tsp. baking soda
canned pumpkin
1/2 cup water
1/2 cup finely chopped walnuts

Add baking soda to cake mix. Substitute pumpkin for liquid called for on package in same amount; combine with the 1/2 cup water. Mix cake as package directs, using a little over half the pumpkin-water mixture for first addition of liquid. Add walnuts last. Bake as package directs. Fill layers and frost with whipped cream, sprinkling more chopped walnuts between layers. Decorate with whole walnuts.


Walnut Cranberry Quickie

Dissolve 1 pkg. lemon gelatin in 1 3/4 cups boiling water; cool until syrupy. Put walnut half in each of 6 individual molds. Arrange banana slices over walnuts. Spoon 2 tbsp. gelatin into each mold. Mix remaining gelatin with 1 cup whole cranberry sauce and 1/3 cup chopped walnuts. Fill molds with this mixture; chill. Serve with balls of seasoned cream cheese rolled in chopped walnuts.

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Step back, Junior. That oven's very hot.

 

Recipe via tikitacky
Image via Carl Guderian


Make this Halloween cake with the kiddos

This is such a fun little recipe. I wish I'd come across it when my stepkids were little.

Pumpkin face cake

Pumpkin Face Cake
Recipe from 1950s Betty Crocker advertising

Bake a layer cake as directed on box of Betty Crocker Honey Spice Cake Mix.

Put layers together and frost with Butter Icing (see below) tinted orange (mix red and yellow food coloring for a pumpkin color).

Make a Jack-O-Lantern face with flat black jelly candies and candy corn.

Butter Icing

Blend together:
    1/3 cup soft butter
    1 cup sifted confectioners' sugar
    1 1/2 tsp. vanilla
    3 tbsp. cream or milk

Then stir in:
    Beat well to make icing fluffy.

    Add a little more milk or sugar if you need it to make the icing just right to spread.

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 Look at this Halloween-themed political advertising from 1968. Nixon/Agnew campaign workers would leave them on people's doorknobs.

Nixon Agnew pumpkin advertising

I have no idea if Charles Schultz, creator of Charlie Brown and The Great Pumpkin, sanctioned the use of his cartoon special's name. 

 

Recipe via A Nostalgic Halloween
Image via Alan Mays


Simple, sinful cheesecake

What's better than an amazing cheesecake? A cheesecake that's amazingly easy to make.

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Creamy Baked Cheesecake
Recipe from 1984 Borden's advertising

1/4 cup butter
1 cup graham cracker crumbs
1/4 cup sugar
2 8-oz. packages cream cheese, softened
1 14-oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/4 tsp. salt
1/4 cup ReaLemon Juice (or real lemon juice — see what I did there?)
1 8-oz. container sour cream

Preheat oven to 300˚. Combine butter, crumbs and sugar, pat firmly on bottom of buttered 9-inch springform. In large mixer bowl, beat cheese until fluffy. Beat in condensed milk, eggs and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature; chill. Spread sour cream on cheesecake. Garnish as desired. Refrigerate leftovers.

Peach Melba Topping: Reserve 2/3 cup syrup drained from 10-oz. package thawed frozen red raspberries. In small saucepan, combine reserved syrup, 1/4 cup currant jelly and 1 tbsp. cornstarch. Cook and stir until slightly thickened and glossy. Cool. Stir in raspberries. Drain 16-oz. can peach slices; top cake with peaches and sauce.

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This 1855 photo is a lot older that the retro stuff I typically post but it caught my eye because, well, the woman looks like she's picking her nose. In fact, she's using snuff.

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Remember, you can pick your nose and you can pick your friends, but you can't pick your friend's nose.   ; )

 Image via Inner Optics


Old fashioned pumpkin cake

 This ad suggests you make pumpkin cake for Thanksgiving.

I don't think you have to wait that long.

It would work perfectly well for Halloween. Or pre-Halloween. Or any day in October, really.

Because cake.

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Pumpkin Cake
Old recipe from vintage Dexo advertising

2/3 cup shortening
2 1/2 cups sifted cake flour
4 tsp. baking powder
1 tsp. salt
1 1/2 cups sugar
2 tsp. pumpkin pie spice (or 1 1/2 tsp. ground cloves, 1 tsp. ground ginger and 2 tsp. ground cinnamon)
3/4 cup milk ( whole is best, 2% is good, but don't use skim)
1 cup canned pumpkin

Measure shortening into a bowl. Sift flour, measure and sift again with baking powder, salt, sugar and spices onto the shortening. Add 1/2 cup milk and pumpkin. Blend. Beat 1 minute (count at least 150 strokes per minute). Add remaining milk and the eggs. Beat 2 minutes. Scrape, spoon and bowl often during beating. Bake in two greased and floured, deep, 8-inch layer pans in moderate oven, 375˚F, for about 35 minutes. When cool, frost with 7-minute frosting made with brown sugar.

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 Growing up, my mother always made my Halloween costumes. But never anything like this. Yikes.

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Recipe via livejournal
Image via