Saturday, February 8, 2014

Saturday, February 8, 1936

Mildreds* birthday
Made a layer cake^ and tapioca pudding for dinner-
Dressed a rooster and done all the chores this A.M.
Cleaned the kitchen this P.M.
Harry and Clara came about 10- o'clock this eve-
Mother was quite difficult this afternoon and evening-
Weather moderated some today-

Mildred and Frances Searles c. 1925

*As stated before, Mildred Searles is the oldest daughter of Irene's friend Florence Searles, & her husband Adelbert. Mildred was born in 1910. Mildred's sister Frances married Donald Sharpsteen & had one son, also named Donald. The younger Donald is my father's only cousin. Frances died of tuberculosis in a sanitarium in the Adirondacks when she was only 25 years old.

^I do have a recipe or two of Mildred's. To celebrate her birthday today I used her chocolate cake recipe & baked a layer cake. The recipe is below.

The recipe below in Mildred's handwriting

Mildred's Chocolate Layer Cake

2 1/2 c. brown sugar
1/2 c. shortening
3 eggs (large)
2 t. baking powder
1/2 t. salt
2 1/4 c. flour, sifted
2 t. vanilla
1/2 c. buttermilk (or sour milk)
3 oz. unsweetened or semi-sweet baking chocolate
1 c. boiling water

Pre-heat oven to 350 degrees F. Grease & flour two 9" round pans. 

Beat brown sugar, shortening together. Mix in eggs. 

Beating the eggs, shortening, & brown sugar

Beat in salt, baking powder, & 1 c. of flour. Mix in  another 1 c. flour. When mixed, add remaining 1/4 c. flour, & vanilla. 

Adding final bit of flour & vanilla

Mix in buttermilk until combined. 

Mixing in buttermilk

In heat proof bowl, melt baking chocolate in boiling water. When chocolate is completely melted, slowly add the mixture to the cake batter. Beat one minute. 

Pouring in chocolate melted in boiling

Pour 1/2 batter in each pan. Bake 28-34 minutes. Let cool 3 minutes. Remove cakes from pans to continue cooling on wire rack. Assemble layer cake with your favorite icing. 

Chocolate cake frosted with chocolate icing

The cake is moist & not too dense. It has more of a subtle, milk chocolate flavor, & is not too sweet. I only made a 1/2 batch of icing (the recipe on the inside of the Baker's chocolate box), & used all of it. I'm not a big icing fan, so it is a very thin layer. I like it, but I think most people would prefer more of a chocolaty flavor.

UPDATE: My pastry chef sister suggests cutting the flour to 2 c & adding 1/4 c cocoa powder. This would make it a bit moister & more chocolaty.  

1 comment:

  1. Lovely cake. How lucky of you to have the recipe in her handwriting!


Thanks for visiting this flashback to 1936. I'm sure Irene would be pleased! We'd love to hear from you.