Cakes and Cupcakes Feed

Cake mix pound cake

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Devil's Food Pound Cake
Retro recipe from 1969 Duncan Hines advertising

Duncan Hines Devil's Food Deluxe Cake Mix
1 pkg. chocolate instant pudding mix (4-serving size)
4 eggs
1 cup water
1/2 cup Crisco oil (use only Crisco oil as some other oils may cause the cake to fail)

Blend all ingredients and beat 2 minutes at medium speed. Put batter in greased and floured 10-inch tube pan.

Bake at 350˚ for 50 - 60 minutes until center springs back at light touch.

Cool right side up for about 25 minutes. Remove from pan.

Chocolate Glaze
Stir over low heat 2 tbsp. cocoa, 1 tbsp. plus 2 tsp. water, 1 tbs. Crisco oil, 1 tbsp. corn syrup until smooth. Remove from heat, beat in 1 cup confectioners' sugar (I would sift the sugar first). Drizzle over cake.



Ladies, I think you should wear red lipstick to make your Devil's Food Pound Cake.


Recipe via Obsequies
Image via Pirate Treasure

Another chiffon cake recipe

According to Wikipedia, Harry Baker (that was really his name) invented the chiffon cake and sold the recipe to General Mills who, in turn, created 14 variations of the chiffon cake and published them in 1948 in a Betty Crocker pamphlet.


Sunburst Chiffon Cake
Old recipe from 1948 Betty Crocker advertising

Measure (level measurements throughout) and sift together into mixing bowl:
    2 cups sifted flour (spoon lightly into cup, do not pack)
    1 1/2 cups sugar
    3 tsp. double-acting baking powder
    1 tsp. salt

Make a well and add in order:
    1/2 cup salad oil
    7 unbeaten egg yolks (medium sized)
    grated rind of 2 oranges (about 3 tbsp.)
    3/4 cup cold water

Beat with spoon until smooth.

Measure into large mixing bowl:
    1 cup egg whites (7 or 8)
    1/2 tsp. cream of tartar

Whip until whites form very stiff peaks. They should be much stiffer than for Angel Food or meringue. Do not underbeat.

Pour egg yolk mixture gradually over whipped egg whites — gently folding with rubber scraper just until blended. Do not stir.

Pour into ungreased 10-inch tube pan, 4-inch deep, immediately. Bake 55 minutes in slow moderate oven (325˚), then increase to moderate oven (350˚) for 10 - 15 minutes, or until top springs back when lightly touched.

Note: Above recipe may also be baked in an oblong pan, 9 x 13 x 2-inch for 45 to 50 minutes in moderate oven (350˚).

Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of oblong pan on 2 other pans. Let hang , free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Serve slices of cake surrounding a bowl of 2 flavors of your favorite ice cream.



This chiffon dress is from the 1950s.  Va va va voom.


 Image via VintageVortex

Let them eat chiffon cake

I love chiffon cakes. They're light and rich at the same time.

According to Wikipedia, "The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer."

His name was BAKER! 


Chiffon Cake
Old recipe from 1948 Mazola advertising

1 1/8 cups sifted cake flour, plus 2 tbsp.
3/4 cup sugar
1 1/2 tsp. double-acting baking powder
1/2 tsp. salt
1/4 cup salad oil
3/8 cup water (1/4 cup plus 2 tbsp.)
2 egg yolks
1/2 tsp. each, vanilla and lemon extract
1/4 tsp. cream of tartar
1/2 cup egg whites (about 4)

Mix and sift first four ingredients. Make a well and add oil, water, egg yolks and flavorings. Beat until smooth. Add cream of tartar to egg whites. Beat until egg whites form very stiff peaks. Gently fold first mixture into egg whites until well blended. Fold, do not stir. Turn batter into ungreased 9-inch tube pan. Bake in moderate oven (325˚ F) about 1 hour or until cake springs back when touched lightly with finger. Immediately turn pan upside down, placing tube pan over neck of bottle. Let hang until cold. To remove from pan, loosen with spatula.

Strawberry Icing: To 2 cups sifted confectioners' sugar add 1/8 tsp. salt and 3 1/2 tbsp. juice from crushed berries. Mix until smooth. Spread over the top and sides of cake. 

Orange Icing: Substitute orange juice for berry juice in above recipe. Add 1 tsp. grated orange rind.



I know I've said this before but it's worth repeating. If you're used to using cake mixes, do make your next cake from scratch. It's just a tiny bit more work, but the flavor is so much better — you'll never go back to cake mixes.


Image via Suburban Soul

Old recipe for German kuchen

According to Wikipedia, kuchen is "the German word for cake... used in other languages as the name for several different types of sweet desserts, pastries, and gateaux."


Apple Kuchen
Recipe from old Betty Crocker advertising

1/2 cup butter, softened
1 pckg. Betty Crocker yellow cake mix
1/2 cup flaked, sweetened coconut
2 1/2 cups sliced, pared baking apples
1/2 cup sugar
1 tsp. ground cinnamon
1 cup sour cream 
2 egg yolks or 1 egg
Heat oven to 350˚.

Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased oblong pan, 13 x 9 x 2 inches, building up slight edges.

Bake for 10 minutes.

Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples.

Blend sour cream and egg yolks; drizzle over apples. Note that the topping will not completely cover apples.

Bake 25 minutes or until edges are light brown. Do not over bake.

Serve warm. Makes 12 to 15 servings.

PEAR KUCHEN: Substitute 2 (16 oz. each) cans sliced pears, drained on paper towels, for the apples and 1 package of Betty Crocker devils food cake mix or German chocolate cake mix for the yellow cake mix.

PEACH KUCHEN: Substitute 1 can (29 oz.) sliced peaches, drained on paper towels, for the apples and 1 package of Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix.



According to Libby Hall, this woman is sitting in a German kitchen. Such a sweet scene.

Recipe via Extra Crispy One

Retro "I Love You" cake

This idea is based on using a box of white cake mix, a box of white frosting mix, cinnamon candy hearts and some red food coloring.


"I Love You" Cake
Vintage recipe from old Betty Crocker advertising

Use Betty Crocker White Cake Mix. Tint 1/3 batter pink. Bake about 18 minutes in three 8" layer pans. Frost with Betty Crocker Fluffy White Frosting, tint some for filling. Spell out your message in cinnamon candy hearts.


Do not try this at home:


Recipe via Shelf Life Taste Test
Image from my vintage advertising blog, Found In Mom's Basement

Log Cabin Whip

As you may know, Log Cabin Syrup is mostly corn syrup. If you want a more authentic maple flavor, I'd substitute Log Cabin Syrup with 100% pure maple syrup when making this recipe.


Log Cabin Whip
1953 recipe from old Log Cabin advertising

Place 1/2 cup heavy cream in chilled bowl and beat until cream holds its shape. (Do not overbeat.) Fold in 3 to 4 tbsp. Log Cabin Syrup. Use as topping for cake, pudding or other desserts. Makes one cup.

Shown above on cake with Log Cabin Syrup and chopped pistachio nuts.*

*Looks to me as though they drizzled some extra syrup over the cake first, before adding the Log Cabin Whip.


This smart mom was never fooled by corn syrup masquerading as maple syrup.


Recipe via craptoy
IMage via Charlie a Go-Go

Retro Hawaiian Dessert

This recipe came out three years before Hawaii became a State.


Pineapple Cheesecake
1956 recipe from vintage Borden's Eagle Brand advertising

20 graham crackers, finely crushed
1/4 cup butter, softened
2 3-oz.-pkgs. Borden’s Cream Cheese, softened
1 15 oz.-can Eagle Brand Sweetened Condensed Milk
2 eggs, separated
2 tbsp. sugar
1 tsp. vanilla
1 1/2 tsp. cornstarch
1 1/2 cups canned crushed pineapple, with juice
1 1/2 tbsp. lemon juice

Mix crumbs with butter; press into 8-in. square baking dish. Beat cheese until creamy. Add sweetened condensed milk and egg yolks; blend thoroughly. Beat egg whites until foamy; gradually add sugar; beat until soft peaks form. Carefully fold egg whites and vanilla into sweetened condensed milk mixture. Pour into dish. Bake at 350° F for 35 minutes. Cool. Mix pineapple, cornstarch and lemon juice in saucepan. Bring to a boil; simmer, stirring constantly, 10 minutes. Cool. Spread on cake.


These ladies have already had a few tiki cocktails while waiting for your pineapple cheesecake.


Recipe via Recipe Curio
Image via Kitschy Living

Tasty cure for the winter blahs

I'm about ready for a taste of summer, like this strawberry cake

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Berry Scrumptious Cake
1971 recipe from old Pillsbury advertising

1 pkg. Pillsbury strawberry Frosting Mix
1/4 cup lukewarm water
1/4 cup butter, softened
1 pkg. Pillsbury Strawberry Cake Mix
2 egg whites
1 1/3 cups water

Grease and flour 13x9-inch pan. In small bowl, blend frosting mix, 1/4 cup water and butter. Beat as directed on package. Measure 1/2 cup prepared frosting for use in the cake; set remainder aside. In large mixer bowl, blend cake mix, 1/2 cup frosting, 2 egg whites and 1 1/3 cups water. Beat as directed on package. Pour into prepared pan. Bake at 350˚ for 35 to 40 minutes or until done. Cool completely. Frost with remaining frosting. 

High altitude: 5200 feet. Add 2 tbsp. flour to the dry cake mix. Blend and beat as directed. Bake at 375˚ for 30 to 35 minutes.


The gal on the right likes strawberries. A lot.


Recipe via Shelley's mom
Image via so good for bunnies