Wednesday, October 1, 2014

Loretta Lynn’s Chocolate Mocha Cake (Her 1980s Crisco Ad)

A few years ago I got a few e mails asking if I had the recipe for the Co-Op Refrigerator Cheesecake that appeared on the Co-Op milk cartons during the 1960s.
No surprise that the company had a great recipe that used their product.
Duh… would they have a crappy recipe?

Just got another e mail asking about Loretta Lynn’s cake.
Back in the 1980s Loretta Lynn had been featured in a Crisco ad.
The Coal Miner's Daughter was quoted saying:
Crisco’s the recipe for cakes this light, frosting this creamy…
I’ve told folks that I wouldn’t bake without my Crisco.  ‘Cause Crisco’s what I trust to make my cakes rise up this high and light, my frosting to turn out this creamy… But don’t you go using anything but Crisco if you want it to taste like mine.
Crisco’ll do you proud everytime.

Well, alrighty then.
Who’s going to argue with Loretty?
Luckily I still have a few old magazines.
And, in quite a few, there was the smiling face of The First Lady of Country Music and her recipe.


Hint:

The recipe in the ad is called Chocolate Mocha Cake.
To be honest, it’s a white cake with a Chocolate Mocha Frosting.
But Chocolate Mocha Cake is what Loretta called it.
So, so will I.

This recipe calls for cake flour.
Don’t have cake flour?  No problem.  
I included a recipe for Homemade Cake Flour Substitute in the Anna Sultana’s Crumb Cake post a few days ago.
Coincidence or what?


Maybe this was a salute to Loretta’s simpler life…
The recipe said:
Beat at medium speed for 2 minutes, or beat vigorously by hand for 300 strokes.
Doesn’t that just sound like it was written by The Coal Miner's Daughter?

I just wrote about the mixer.
I mean, this is the twenty-first century.


                        Loretta Lynn’s Chocolate Mocha Cake

Preheat oven to 350º
Grease and flour 2  9 inch round pans

In a large mixer bowl place
2 1/2 Cups sifted cake flour 
1 2/3 Cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
Stir in 
3/4 Cup milk
2/3 Cup Crisco
Beat at medium speed for 2 minutes.
Add
3 large eggs
1/2 Cup milk
1 teaspoon vanilla
Beat at medium speed for 2 minutes.
Pour batter into prepared pans.
Bake 35 to 40 minutes or until cake tests done.
Cool 15 minutes; remove cakes from pans.
Let cool completely.
Fill and frost with Chocolate Mocha Frosting.


Chocolate Mocha Frosting

Dissolve
1 Tablespoon instant coffee
in
1/2 Cup hot water
Set aside.

In a medium mixer bowl cream
3/4 Cup Crisco
1 Tablespoon vanilla
1/2 teaspoon salt
1/2 Cup unsweetened cocoa

Add 
4 1/2 Cups sifted icing sugar
Alternately with the prepared coffee.
Make 3 dry and 2 liquid additions.
Beat well until smooth.
Spread over the cake layers and sides.


Another sentimental favourite is Eaton’s original Red Velvet Cake.
Memories….

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