Wednesday, August 16, 2006

Smiley Cake

I took a few days off this week to finish a freelance project, but somehow ended up in the Oakton St. Antique Centre in Elk Grove, IL. I picked up about 10 cookbooks for a steal, including this fabulous Ten P.M. Cook Book from Good Housekeeping, 1958. "Refreshments designed with guests in mind." The front cover is Cherry-Peach Flambe and the back is Chafing-Dish Shrimp and Lobster. Neither is really appetizing enough to put on the covers...

While today is of course the anniversary of Elvis's death, I had no bananas in the house to cook with, so I picked another cookbook I purchased yesterday: 52 Cakes-of-the-Week by Mary Meade, from 1950.

I made #21. Chocolate Weary Willie Cake, intended for a 8' inch sq. pan. I used a 9 inch round silicon pan. Mary Meade says of this one: It is supposed to have originated in a restaurant in Vermont. It's an effortless cake for a 'weary willie'.

1 1/2 cups sifted cake flour

1 1/2 cups granulated sugar

2 1/4 teaspooons baking powder

2 eggs, broken in 2 cup measure

Milk to fill measure to 1 1/2 cups

1 teaspoon vanilla

3 squares unsweetened chocolate

3 tablespoons butter or margarine

Sift flour, sugar, and baking powder into bowl. Add eggs, milk, and vanilla, blending thoroly. (that's how it's spelled in the book...) Melt chocolate and butter together; cool and add to first mixture. Mix well. Pour into pan (mine was very runny), which as been greased, waxed paper lined, and again greased. Bake in oven at 375 degrees for 35 - 40 minutes or until done.

I wondered about that double greasing business and decided I was ok with just greasing the silicon pan. Well:

Perhaps there is something to that double greasing business, though I certainly don't understand the science of it. How does it get through the wax paper?

The recipe suggests a 7 minute frosting, but I used a Whipped Betty Crocker vanilla in a can. It basically held the top of the cake together. At this point, my son asked for a 'smiley cake', so I died the frosting yellow, and decorated it in my usual elegant, lavish fashion:

It does taste really good, though, light and fluffy.

I admit I was a bit Weary after trying to get it out of the silicon pan, too.

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