Wartime Creole Chocolate Loaf Recipe – Old Cookbook Show


Wartime Creole Chocolate Loaf Recipe – Glen And Friends Old Cookbook Show
This recipe from 1943 shows how cooking during wartime on the homefront… wasn’t all doom and gloom. Even with rationing, people were inventive enough to eat tasty desserts.

Creole Fudge Loaf (1 egg)
1¾ cups sifted Swans Down Cake Flour
1¾ teaspoons Calumet Baking Powder
½ teaspoon salt
½ cup butter or other shortening
1 cup sugar * ]egg, well beaten
2 squares Baker’s Unsweetened Chocolate, melted ¾ cup milk
I teaspoon vanilla
• Sift flour once, measure, add baking powder and salt, and sift together three times. Cream shortening, add sugar gradually, and cream together until light and fluffy. Add egg and beat well: then add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8x8x2 inches, in slow oven (325° F.) 1 hour, or until done. Spread Easy Fluffy Frosting (½ recipe, page 77) on top and sides of cake. When frosting is set, pour Chocolate Coating (page 80) over cake, letting it run down on sides. Keep cake in a cool place until chocolate becomes firm.
* You may substitute corn syrup or honey for halt of sugar.
Use ½ cup of each; decrease milk to ½ cup + 1 tablespoon.

Easy Fluffy Frosting (Using all corn syrup)
2 egg whites
⅛ teaspoon salt
1 cup light corn syrup
1 teaspoon vanilla
• Beat egg whites with salt until stiff enough to hold up in peaks, but not dry. Pour syrup in fine stream over egg whites, beating constantly about 10 to 15 minutes, or until of right consistency to spread. Add vanilla. Makes enough frosting to cover tops and sides of two 8- or 9-inch layers, or tops and sides of two 8×8×2-inch lavers.
Either light or dark corn syrup may be used. The dark corn syrup makes a buff-colored frosting which is attractive for chocolate or other dark cakes.
Note: One-half the above recipe will make enough frosting to cover tops of two 8-inch layers, top and sides of two 9-inch layers, top and sides of 8x8x2-inch, or top of 10×10-inch cake.

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