Let us transport you back to another time when post-war ingenuity coupled with marketing campaigns led to a new era of American Cuisine which we fondly refer to as Revolting Recipes. From creative substitutions to complete submersions in gelatin, this is your place for the most questionable and queasy cooking tips, tricks and tidbits. And we want you to join in on the fun by sharing your favorite worst recipe on social media or email us at firstname.lastname@example.org.
We thought we would ease you all in this month with a substitution recipe. Some say the cake is delicious but we are not so sure. If you choose to take on the challenge and make this
share your pics and opinions with us via email and/or social media. We want to create a community of MCM recipe enthusiasts and other brave souls (bwahahaha).
This recipe comes to us via a MCM facebook group and was originally posted here: https://www.midcenturymenu.com/black-magic-chocolate-cake-made-with-condensed-tomato-soup-a-mid-century-recipe-re-run/. It’s shining glory is a can of Condensed Tomato Soup! Yum.
Black Magic Chocolate Cake Made With Condensed Tomato Soup
Cakes made with tomato soup are very common in Depression cooking, and are also common in mid-century cooking.
1 ¾ cups AP flour or 1 3/4 cups plus 2 tablespoons cake flour
2 cups sugar
¾ cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 can condensed tomato soup
1 cup buttermilk
½ cup oil
1 tsp vanilla
1 Sift together the first 6 ingredients.
2 Add the next 5 ingredients, and beat on medium speed for 6 minutes.
3 Pour into a greased and floured 9×13 pan or 2 round cake pans.
4 Bake at 350 degrees for 35 to 40 mins. (start checking after 30 mins if making rounds)
5 *Note – This cake rises high, the batter almost doubles in size. Be sure to leave lots of room in your pans or cupcake tins or you will have a big mess on your hands!
From Maid of Scandinavia
A fantastic, vintage bakery style cake frosting that makes a sugar “crust” when exposed to air.
½ cup shortening or a combination of butter and shortening
1 pound powdered sugar
2 pasteurized egg whites from a carton
2 tbsp cake flour
2 tsp vanilla
3 tbsp milk
1 Cream shortening and sugar well.
2 Add egg whites and blend well.
3 Add flour, vanilla and 1 T milk at a time until the right consistency to spread.
4 Will frost a three-layer cake. Double recipe for filling and frosting for a three-layer cake.
½ cup butter
3 oz unsweetened chocolate
⅛ tsp salt
2 ⅓ cups sifted powdered sugar
⅓ cup undiluted evaporated milk
1 tsp vanilla
Melt the butter and chocolate together on the top of a double boiler. Remove from heat and beat in the remaining ingredients. Refrigerate for two hours or until chilled but not hard. Beat with a rotary egg beater (or mixer) until frosting is the consistency you desire.