Hurricane Cake: Hurricane Season

June 1 marked the start of Hurricane Season in the U.S. Most people in the U.S. know that, especially those who live in hurricane affected states. Unfortunately the new head of FEMA did not know there was a hurricane season. A very sad state of affairs on so many levels. Hurricanes seem to be getting worse, both in number and strength. Global warming? My heart goes out to all who are affected by these disastrous storms. Sending positive thoughts that the only hurricane in your future is this Retro Hurricane Cake! 

This recipe for Retro Hurricane Cake has been around for ages. It gets its name from its appearance. It's not a pretty cake, but it's very flavorful and super moist. You can make it with a German Chocolate Cake Mix or a Devil's Food Cake Mix. 

Hurricane Cake

Ingredients
1/2 cup unsalted butter
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package German Chocolate Cake Mix or Devil's Food Cake Mix
1 (8 ounce) package cream cheese
1/2 cup unsalted butter
3 3/4 cups confectioners sugar

Directions
Preheat oven to 350 degrees F.
Melt and spread 1/2 cup butter in bottom of 9x13 inch pan.
Sprinkle coconut and pecans evenly over bottom of pan; set aside.
Prepare cake mix as directed on package.
Pour batter over coconut and pecans in pan.
In saucepan over low heat, melt cream cheese and 1/2 cup butter. Stir in confectioners sugar until mixture is smooth.
Spoon cream cheese mixture randomly over top of cake batter.
Pour batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted into center comes out clean.
Cool and serve from pan.

Tip: For extra flavor, substitute strong brewed coffee for water in the cake mix directions.

HERSHEY'S ULTIMATE CHOCOLATE BROWNIES: Retro Recipe

Who doesn't need another Brownie recipe? Love this one from Hershey's for Ultimate Chocolate Brownies. It's easy and yummy!

BAKED ALASKA BROWNIES! It's the Bombe!

Today is Baked Alaska Day. This Retro dessert is making a major comeback, and I've seen it on several restaurants in San Francisco, New York, L.A. and Chicago. This dessert originated at New York City’s Delmonico’s restaurant to commemorate the United States’ purchase of Alaska in 1867. Baked Alaska is an ice-cream cake covered with an igloo of toasted meringue. It's a real show stopper!

Following is an easy and delicious recipe from Betty Crocker. This version consists of an ice cream dome on a brownie base, topped with meringue. 

No time to bake? Ben & Jerry's used to make Baked Alaska Ice Cream, but you can always make this simple Baked Alaska Sundae using their ice cream. 

Want to spend more time, check out Martha Stewart's Baked Alaska with Chocolate Cake and Chocolate Ice Cream. It's the Bombe!

Baked Alaska Brownies!

Ingredients

Ice Cream Dome 
2 cups (1 pint) peppermint ice cream, softened
6 cups (1.5 quarts) mint chocolate chip ice cream, softened
6 cups (1.5 quarts) vanilla ice cream, softened

Brownie Base
1 cup butter
8 oz bittersweet chocolate
4 eggs
2 cups sugar
2 tsp vanilla
1-1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt

Merinque
8 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar

Directions

Line 3 (or 4) quart bowl (with 9 inch circumference) with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.

Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray, line bottom of pan with parchment paper and spray parchment paper with nonstick cooking spray.

Place butter and chocolate in medium glass bowl over saucepan of hot water (or use double boiler) and stir butter and chocolate until melted. Set aside to cool

In separate large bowl, whisk  eggs, sugar, and vanilla until well combined. In another medium bowl, whisk flour, baking powder, and salt until combined. Add cooled chocolate mixture to eggs and whisk to combine. Add flour to chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.

When brownie is completely cool, about 1 hour, turn brownie out onto large flat, ovenproof plate. Unmold ice cream dome on top of brownie layer. Place back in freezer.

With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar for 2 minutes on medium-high speed. Increase speed to high and add sugar in slow stream until stiff, glossy peaks form.

Remove ice cream dome from freezer. Remove plastic wrap. Cover ice cream dome with meringue, covering completely, using back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.

Heat oven to 500°F. Bake for 2 minutes or until peaks start to turn a golden brown color.

For easier slicing, let cake stand for 20 minutes. Slice and serve. 

RETRO RUM FUDGE: National Rum Day!

Today is National Rum Day. I love Chocolate and Rum, and I use rum in lots of recipes. I love this 1941 Ronrico Rum recipe pamphlet -- "The Rum Connoisseur"-- a giveaway, I'm sure, from Ronrico Rum. Love the graphics on the cover and title page. So I'm renaming this Retro Rum Day!

Enjoy the Rum Fudge and Rum Marshmallow recipes!

Chocolate Chip Cookies aka Toll House Cookies: Vintage Ad and Recipe for National Chocolate Chip Cookie Day!

Who doesn't love chocolate chip cookies? Today is National Chocolate Chip Cookie Day. Here's the recipe for the original Chocolate Chip Cookie aka Toll House Cookies. And, here's a link to a post about Ruth Graves Wakefield, the originator of the Tollhouse Cookie (synonymous with chocolate chip cookie!)

These are the Chocolate Chip Cookies I grew up with. I thought I'd post this Vintage Ad for Toll House Cookies, along with the Toll House Chocolate Chip Cookies recipe on the back of the bag of Chocolate Chips!

Nestle Chocolate Chips Bag with Toll House Cookie recipe

Original Toll House Cookie Recipe

Ingredients:
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened (sweet)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Yule Log aka Buche de Noel: Retro Ad with Recipe...easier than falling off a log!

I posted a wonderful but more complicated recipe for a Yule Log aka Buche de Noel yesterday for the Winter Solstice, but I love this easy and delicious Yule Log for the Winter Solstice. 

"Almost as easy as falling off a you-know-what." 

It's a great Retro Ad and recipe! You can also save this recipe and make it for Christmas.

MINI GERMAN CHOCOLATE BROWNIE PECAN TARTS: Thanksgiving

Thanksgiving is right around the corner. Here's a great Retro recipe for Mini German Chocolate Brownie Pecan Tarts. This recipe originally appeared in Woman's Day in 1965. Use the very best chocolate and other ingredients for updated flavors! This is a great make-ahead dessert.

Mini German Chocolate Brownie Pecan Tarts

Ingredients
2 refrigerated rolled pie crusts (or make your own)
3/4 cup all-purpose flour
1 tsp baking powder
6 Tbsp unsalted butter
1 Tbsp unsalted butter
4 oz. unsweetened baking chocolate  (I use very dark chocolate and cut down on the sugar)
1 cup granulated sugar
4 large eggs
1 1/2 tsp pure vanilla extract
1/2 cup light corn syrup
1/2 cup packed light brown sugar
1/4 tsp kosher salt
1 1/2 cup pecans
1/2 cup sweetened flaked coconut
8 tart pans with removable bottoms

Directions 
Heat oven to 350 degrees F.
Place tart pan upside down on piece of paper and draw circle 1 inch larger than the pan; cut out.
Roll each pie crust into 12 1/2-inch circle. Using stencil, cut 4 rounds from each crust, chilling and re-rolling scraps as necessary. Fit rounds into bottom and up sides of tart pans. Cut away any overhanging dough and place pans on baking sheet. Using fork, prick bottoms of crusts, and bake until just cooked through, 10 to 12 minutes.

Meanwhile, in medium bowl, whisk together flour and baking powder. Cut 6 tablespoons butter into small pieces and place in microwave-safe bowl. Add chocolate and microwave on high for 1 minute, then stir. Repeat at 30-second intervals until melted and smooth. Let cool for 5 minutes.

Using electric mixer, beat sugar, 2 eggs, and 1 teaspoon vanilla on high in large bowl until pale, about 3 minutes. Beat in chocolate mixture. Reduce speed to medium and add flour mixture, mixing just to combine.

Divide mixture among the tart shells. In medium microwave-safe bowl, melt remaining tablespoon butter. Whisk in corn syrup, brown sugar, salt, remaining 2 eggs, and 1/2 teaspoon vanilla. Stir in  pecans and coconut. Spoon mixture over brownie batter and bake until brownie is cooked and pecan filling is just set, 25 to 30 minutes.

Let tarts cool 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

"MIX-EASY' HONEY FUDGE CAKE: Retro Recipe for Honey Month

September is Honey Month. Honey and Chocolate go so well together, and I often substitute honey for sugar. This recipe for Swans Down's New "Mix-Easy" Honey Fudge Cake is just perfect! It's not a cake mix recipe--just a 'mix-easy' recipe.

This Retro Ad from April 7, 1947 offers 30 Lucky Winners the possibility of a new "Servel Gas Refrigerator" installed in the winner's home! All they had to do to win was write 25 words about a Swans Down Cake! "Entries will be judged for originality, sincerity, and aptness, not on fancy or elaborate presentation."

Let me know what you think of Swans Down's New "Mix-Easy" Honey Fudge Cake circa 1947.

HERSHEY'S 'PERFECTLY CHOCOLATE' CHOCOLATE CAKE

Today is National Chocolate Cake Day, and what better chocolate cake to make than Hershey's "Perfectly Chocolate" Chocolate Cake? It always works, and it's rich and chocolatey!

This "Perfectly Chocolate" Chocolate Cake  lends itself to so many variations. See below!


HERSHEY'S 'PERFECTLY CHOCOLATE' CHOCOLATE CAKE

Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Directions
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 

Ingredients
1/2 cup unsalted butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp pure vanilla extract

Directions
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.  

***

VARIATIONS on HERSHEY'S 'PERFECTLY CHOCOLATE" CHOCOLATE CAKE 

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

CHOCOLATE RESOLUTION CAKE: New Year's Day

Have you made your New Year's Resolutions? This Retro advertisement from 1952 begins, "Here's a resolution you can make from this minute on..." This Ad is 70+ years old.. but the recipe, if not the Dexo, is still fun and easy. This Chocolate Clock Cake is perfect to celebrate the New Year- and the new decade!

Dexo was a brand of hydrogenated vegetable shortening similar to Crisco: "Blendable, dependable and thrifty."

CHOCOLATE RESOLUTION CAKE

 

AUNT SYLVIA'S BROWNIES: Retro Recipe for Killer Brownies!

This is a repost from 2009, but I remember Aunt Sylvia's Brownies from the 1950s. They were so rich and delicious! 

***

2009: I was rummaging through old recipes the other day looking for the Thanksgiving Corn Pudding Recipe (doesn't contain chocolate), and I came across an envelope labeled Recipes in my mother's handwriting. There were several hand-written recipes, some in my Mother's writing, some in mine (when I was younger when my penmanship was better), and some I wasn't sure about. However, in the envelope was the elusive recipe for my Aunt Sylvia's Brownies. I read through the recipe, and it just seems so simple, yet her brownies were always the BEST! Chewy, not cakey, and crunchy on the top. Yum.

My Aunt Sylvia, my Father's sister, lived about 100 miles from us, and we visited about once a month. I can still see her in her dress, high heels and apron pulling these brownies out of the oven in her state of the art 1950s kitchen in her mid-century modern ranch house -- a brand new custom-designed ranch home at the time. The family room and sun room had beautiful knotty pine panelling, the kitchen was green (not avocado but dark green) with a fancy wrought iron glass table top kitchen set. Maybe I'm confused on the details of that house on Green Street, but I can still remember the taste of those sensational brownies. They were a real treat!

AUNT SYLVIA'S BROWNIES

1/2 lb butter (2 sticks)
2 cups sugar
{cream together}
4 eggs
1 cup Flour
2 tsp vanilla
4 sq chocolate (unsweetened) melted (probably Baker's?)
1 cup Walnuts (optional)

There was no direction about mixing the rest together, but I think that was obvious.
The only other direction was: Pour in Buttered Pan for about 30 minutes at 350 degrees

These are Killer Brownies!

Labor Day Triple Fudge Cake

Happy Labor Day! Here's a great Retro Recipe for Labor Day Triple Fudge Cake from Betty Crocker's Party Book, copyright 1960. The Party Book is all about being a good 'hostess' with fun, if somewhat dated, recipes for most holidays.

Here's one for Labor Day:

"To most of us, Labor Day means a long week end with time for picnics in the backyard, by a lake, or in the autumn woods." 

"More than 500 recipes, menus and how-to-do-it tips for festive occasions the year 'round."

So for Labor Day, make this simple Labor Day Triple Fudge Cake, virtually labor-free.

CHOCOLATE COCONUT SOUFFLE: NATIONAL CHOCOLATE SOUFFLE DAY!

Today is National Chocolate Souffle´ Day. If you've been reading this blog, you know that I love souffles, and I've posted many different recipes over the years. How could I have a Chocolate Blog without at least 5 Souffle Recipes?

Here's a new old recipe from Baker's Famous Chocolate Recipes (1936) for a twist on the souffle: Chocolate Coconut Souffle.

You might not have Minute Tapioca in your pantry, but let me tell you it's worth searching out for this recipe. Check out my post on Tapioca. As far as Baker's Southern Coconut Flakes go, I wasn't sure exactly what that wa, so I used Baker's Angel Flake Coconut which is slightly sweetened. Maybe that's the same as in tis 1936 recipe, maybe it's another product all together. If you know, leave a comment or contact me. I'm sure there's a Food Historian out there who knows!

For Chocolate, I use high quality very dark chocolate and lessen the sugar. Depending on the chocolate you use, your souffle might vary in taste.

MIDWINTER CARNIVAL MARBLE CAKE: Retro Ad with Recipe

Midwinter Carnival! Here's a cake that's perfect for this time of year, and it's so Retro. Notmany people celebrate Midwinter Carnival any more, but they did when this advertisement was created. 

This Retro Ad & Recipe is from Betty Crocker with a nod to Gold Medal Flour (General Mills). This Midwinter Carnival Marble Cake uses Betty Crocker's "Double-Quick new method!"

"Betty Crocker celebrates her Silver Anniversary and the return of Gold Medal Flour with this country-wide Midwinter Carnival"

CHOCOLATE PINWHEEL COOKIES: Cookie Month!

December is Cookie Month! No surprise there!

There are many types of cookies--Bar Cookies, Drop Cookies, Pressed Cookies, No-Bake Cookies, Molded Cookies, Rolled Cookies, Sandwich Cookies, Fried Cookies, but today I'm posting a recipe for one of my favorite type of Cookies: Refrigerator Cookies aka Icebox Cookies.

Refrigerator Cookies (icebox cookies) include a variety of cookie styles that require chilling. Very often, as in the case of the recipe below, the cookie dough is shaped into a log, so that when chilling is complete in the refrigerator, the dough is easily sliced and baked.

My most favorite Refrigerator Cookies are Pinwheel Cookies. My grandmother lived with us when I was growing up, and she was a terrific baker, so my mother didn't do a lot of baking. But my mother did make Pinwheel Cookies. I used to help her roll out the dough, and after it was cold, she put the two doughs together. I got to cut them. How fun. So visual, too!

The following recipe for "Chocolate Pin Wheels" is from my copy of Baker's Famous Chocolate Recipes, 1936. I love vintage cookbooks and pamphlets. Note that cookie is spelled "cooky" in the cookbook!

CHOCOLATE PECAN BARS: National Pecan Day

Today is National Pecan Day! Although there are so many ways to celebrate, I thought I'd return to a great recipe from the past. I love when I find recipes like this in the newspaper or magazine, or tucked in or on the back of the product! Here's a great Retro Recipe for Chocolate Pecan Bars. These are so easy to make, and I always have the ingredients in the pantry. Given that it's retro, I would upgrade with the very best cocoa, real butter, and pure vanilla.

CHOCOLATE PECAN BARS

Ingredients:
1-1/4 cups unsifted flour
1 cup confectioners’ sugar
1/2 cup DARK Cocoa
1 cup cold butter
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 egg
2 tsp pure vanilla extract
1-1/2 cups chopped pecans

Directions
Preheat oven to 350° (325° for glass dish).
In large bowl, combine flour, sugar, and cocoa; cut in butter until crumbly (mixture will be dry). Press firmly on bottom of 13×9-inch baking pan. Bake 15 minutes.
Meanwhile, in medium bowl, beat sweetened condensed milk, egg, and vanilla; mix well. Stir in nuts. Spread evenly over crust.
Bake 25 minutes or until lightly browned. Cool. Cut into bars.
Store covered in refrigerator.

KAHLUA MEXICAN CHOCOLATE ICEBOX CAKE: Cinco de Mayo

Vintage Ice Box Cake Pan

Cinco de Mayo is tomorrow, and I have a Mexican Chocolate Ice Box Cake to add to my growing list of Mexican chocolate recipes. This recipe, originally from the 60s, was 'found' by the Baltimore Sun for a reader. I've changed a few things, and you might want to, too, to modernize it a bit. I used Taza Mexican Chocolate and cut down a bit on the sugar. If you use unsweetened chocolate, you can add more sugar. You can always cut off the tops of the lady fingers, but I like the way they look the way they are. Love this no bake cake. No eggs, so no worries, either. And, in case you don't know, an ice box was a large wooden box, zinc or tin-lined, with a compartment for big blocks of ice and an area with shelves for storing perishables. Starting in the early 20th century they were called refrigerators, but make no doubt about it, they were not mechanized or electrified.


Kahlua Mexican Chocolate Icebox Cake

Ingredients
60 ladyfingers (Trader Joe's .. but there are other brands)
2-3/4 cups chilled whipping cream
4 ounces Taza Mexican chocolate (but feel free to use any very dark chocolate)
1/4 cup granulated sugar
3/4 cup powdered sugar, plus 2 tablespoons
1/2 cup unsalted butter (room temperature)
2 tsp Mexican vanilla extract
1 tsp cinnamon
1 ounce semisweet chocolate (grated)
1/4 cup or more Kahlua

Directions
Brush ladyfingers with Kahlua. Line bottom of 9-inch diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side with rounded side facing out.
Stir 3/4 cup whipping cream, chocolate, and 1/4 cup granulated sugar in heavy saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat powdered sugar, butter, and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla, and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half chocolate filling into ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least three hours. Can be made one day ahead. Cover and keep refrigerated. Remove pan sides from cake and serve.

HERSHEY'S PRIZE CHOCOLATE CAKE: National Cake Day

Today is National Cake Day, and that means Chocolate Cake to me. You know I love these Retro Recipe Ads, and here's a perfect one for Hershey's Prize Chocolate Cake! This recipe uses Hershey's Cocoa, and claims that "108 women baked up their favorite chocolate cake recipe twice..once using baking chocolate as called for, then the identical recipe using Hershey's Cocoa instead... The cakes made with Hershey's Cocoa were richer, moister, more chocolatety." Why don't you try it and see?

BEAT THE HEAT 7-UP CHOCOLATE CAKE: Retro Ad & Recipe

Here's a great recipe for Beat the Heat 7 Up Chocolate Cake for the Holiday Weekend! This Beat the Heat! "fresh up" with Seven-Up! ad on July 5, 1948! family days at the Beach is perfect! Mom packs the picnic basket; Dad drives; and the kids fill the cooler with 7-Up. Seems like a lot of 7-Up from the photo. But they all look like they're having fun at the Beach--with 7-Up.

Another way of enjoying 7-Up, a very Retro carbonated beverage, is to use it as a leavening agent in a chocolate bundt cake. Enjoy! Try to beat the heat this holiday weekend! This cake travels well!

7-Up Chocolate Cake

Ingredients
2 cups unsalted butter, softened
2 tsp pure vanilla extract
3 cups sugar
5 eggs
1 tsp salt
1 1/2 cups flour
1/2 cup DARK cocoa
1 cup 7-Up
1 cup dark chocolate chips  (or a cup of dark chocolate broken into chunks)
 
Directions
Cream butter.
Add sugar and vanilla and beat until light and fluffy.
Add eggs, beating well after each one.
Stir in salt, flour and cocoa. Blend thoroughly.
Add 7-UP.
Fold in chocolate chips or chunks.
Bake in greased and floured Bundt pan for 60 minutes (or until tester comes clean).
Cool on wire rack. 

Optional: Glaze when cooled with dark chocolate Dobash Frosting. 

Dobash Frosting
1 1/2 cup water
1 cup sugar
1/4 cup butter
1/2 cup Ghirardelli cocoa
pinch of salt

Combine all in saucepan and bring to a boil.
Add 1/2 cup water to make a paste. Stir into cocoa mixture with whisk over heat until it thickens. Pour while hot over cake and spread.

TRIPLE FUDGE CAKE FOR LABOR DAY: Retro Party Cookbook Recipe

Happy Labor Day! Instead of posting chocolate barbecue rub recipes today, I thought I'd post this Retro Recipe for Labor Day Triple Fudge Cake from Betty Crocker's Party Book, copyright 1960. The Party Book is all about being a good 'hostess' with fun, if somewhat dated, recipes for most holidays: "More than 500 recipes, menus and how-to-do-it tips for festive occasions the year 'round."

So to celebrate Labor Day, make this simple Labor Day Triple Fudge Cake, virtually labor-free.