Desserts 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


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


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


Grape-Nuts Puff Pudding

This recipe was clipped from a 1950s cereal box. The clip says that this is one of Grape-Nuts' most popular recipes — at least it was in the 50s.

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Grape-Nuts Puff Pudding
Recipe from a Grape-Nuts box from the 1950s

1 tsp. grated lemon rind
1/4 cup butter
1/2 cup sugar (1/2 cup honey may be substituted for sugar)
2 egg yolks, well beaten
3 tbsp. lemon juice
2 tbsp. flour
1/4 cup Grape-Nuts
1 cup milk
2 egg whites, stiffly beaten

Cream the lemon rind and butter together until well blended. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add lemon juice, flour, cereal and milk, mixing well. (Mixture will look curdled, but this will not affect finished product.) Fold in egg whites. Turn into greased baking dish and place in pan of hot water. Bake in slow oven (325°F) 1 hour and 15 minutes. When done, the pudding has a cake-like layer on top with custard below. Serve warm or cold, with plain or whipped cream. Serves 6.

Click here for another "Grape-Nuts greatest recipe," Grape-Nuts Bread.

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Screen Shot 2016-10-14 at 2.48.47 PMClick here to watch an old Grape-Nuts TV commercial featuring Don Knotts and Andy Griffith in character as Barney Fife and  Andy Taylor.

 

Recipe via Recipe Curio


Three boozy desserts from 1970

Proof you can have your cocktail and eat it, too.

1970 dessert recipes

Two Striper Parfait
Pour 1/2 oz. Hiram Walker Green Creme de menthe in parfait glass, spoon in some ice cream. Add 1/2 oz. Hiram Walker Brown Creme de Cacao, more ice cream, and so on, until the glass is full. Put in freezer.

Melon Balls Deluxe
Scoop out 2 different kinds of melons with ball-shaped cutter. Marinate balls in opposite shells, using 2 to 4 oz. Hiram Walker Orange Curacao. Chill and serve.

Hawaiian Parfait
Place pineapple ring in a solid stem champagne class and top with a generous scoop of vanilla ice cream. Pour over 3/4 oz. Hiram Walker Green Creme de Menthe. Sprinkle with toasted coconut, dust with crushed pecans and top with a cherry.

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 No, this young woman did not raid her parents' liquor cabinet. This is how short we wore our skirts in 1971.

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Image via ozfan22


There's always room for coconut

I love coconut, don't you?

Recipe coconut jello 1970

Jazzed-up Jell-O Gelatin
Old recipe from 1970 Jell-O advertising

Prepare one package (3 oz.) Jell-O, any flavor, as directed on the package. Chill until thickened, not firm. Stir in 1 cup drained sliced or cut-up fruit (just no pineapple — I don't know why) and 1/2 cup shredded sweetened coconut. Pour into serving bowl, chill until firm, spoon in dessert glasses. Sprinkle with additional coconut. Serves 6.

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Since Jell-O's a relatively guilt-free dessert, I thought I'd share with you these groovy weight scales from 1970. They're very cool — except for the one that says, "Hey, fatso." Bite me, Hey Fatso scale.

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Image via Sweet Jane


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