• Virginia’s Pre-Iced Chocolate Cake From The 1970s

    PRE-ICED CHOCOLATE CAKEIf you’re old enough to remember the 1970s, you will remember that we ruined a lot of good cooking in that decade. We left our homes to take on careers, and we made cheesecake out of a box. Remember? YUK!

    We also learned that we could take a cake mix, add a few extra ingredients to it, and have a “homemade” dessert in a jif, Remember? Actually some of those cakes weren’t bad at all, and those recipes survived. Today, I came across a 1970s recipe…a pre-iced cake recipe given to me by my 1970s friend, Virnia Daniel. Virginia left this world way, way too soon and while thinking about her and the old days, I decided to try her cake once again.

    It was fun to revisit those days, and the semi-melted chips combined with the nuts make a very interesting topping for the cake, or at least the men who ate it told me that it was great!

    Ingredients

    Yellow Cake Mix
    1 Cup Oil, Of course, we thought it had to be Wesson Oil in the 1970s.
    1 Small Box Instant Chocolate Pudding
    4 Eggs
    1 Cup Sour Cream
    1 Cup Chopped Pecans
    6 Ounces Chocolate Chips, I used milk chocolate.*

    Preparation

    Preheat oven to 350 degrees.

    1. Grease a bundt pan very, very well.

    2. Put pecans and chocolate chips in the bottom of the pan. *The next time I make this cake, I will use the melting discs. Those did not exist in the 70s, but they melt much better than the chips.

    3. Mix rest of the ingredients for the cake.

    4. Carefully pour batter over the chips and pecans, making sure that they remain on the bottom of the pan.

    5. Let stand for 15 minutes.

    6. Bake for 45 minutes then begin checking. You don’t want to overcook, but it does have to be done to slide out of the pan well. I left mine until a toothpick came out with just a tiny bit of  dough on it.

    Here I made my first mistake. My recipe plainly said grease, not grease and flour. If you use flour, it will get flour specks on the top of your cake!

    Here I made my first mistake. My recipe plainly said grease, not grease and flour. If you use flour, it will get flour specks on the top of your cake!

    I knew that I shouldn't, but in the spirit of the moment I dug out my original 1970s bundt pan. It only stuck a little!

    I knew that I shouldn’t, but in the spirit of the moment I dug out my original 1970s bundt pan. It only stuck a little!

    This cake does rise beautifully. The trick is to get it out of the oven at the right moment.

    This cake does rise beautifully. The trick is to get it out of the oven at the right moment.

    And it's a cake right out of the 1970s! Again, you might like the melting discs better.

    And it’s a cake right out of the 1970s! Again, you might like the melting discs better.

    If you

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
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    One Response to Virginia’s Pre-Iced Chocolate Cake From The 1970s

    1. Kerrie Crays says:

      Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.^

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