That "two-minute two-ingredient chocolate fudge!" frosting is very close to a Brazilian brigadiero: condensed milk, cocoa powder and butter, then rolled in whatever you choose (ground nuts, coconut flakes, sprinkles, etc). Maybe a show on the variations of these few ingredients across decades and cultures would be interesting.
😅😅😅 (laughing because “back in the 70’s). To me as a senior, and likely to Glen and Julia because of their old cookbook show, that’s not very far back!
Eagle Brand sweetened condensed milk also had a "foolproof chocolate fudge" recipe on the back of their cans at some point that is just a few extra ingredients. My mom has made it for many years. 18 ounces of semi-sweet chocolate chips, 14 ounce can of Eagle brand sweetened condensed milk, dash of salt, 1/2 to 1 cup chopped nuts (optional), and 1-1/2 tsp vanilla. Melt chocolate in milk, remove from heat, stir in salt and vanilla, then spread evenly onto a wax paper lined 8" or 9" square pan and let cool. Also included on that label are "Rocky Road Fudge" and "White Cherry Fudge" as well.
Oh man it's Sour Cream Chocolate Cake! My mom got this out of The San Francisco Cookbook in the 1980s and has been making it on my birthday for 30+ years. Love seeing it in history!
OMG!! My family has been making ‘Eagle Brand fudge filling’ all of my life, but I never knew where the recipe came from!! Nearly every single member of my family had a double layer cake with this filling for every birthday, & believe me, when it was on your plate, you guarded it with your life b/c if you didn’t watch, someone would steal it off of your plate! 😂 Wow! Such fond memories! I can’t wait to share this with those who are left (sadly, not many of us anymore).
My mother often made a favorite chocolate cake that used cocoa powder instead of Baker's chocolate, it used soured milk instead of sour cream, and the final ingredient addition to the batter was an unholy amount of boiling water, which made others faint thinking they had made a mistake. Not my mother. That batter was seemingly too runny, but the result was a lovely cake with a great moist texture. She always topped it with a 7-minute frosting and coconut. This recipe reminds me of her cake, and I'm going to try this one as a comparison. Thanks for sharing this recipe!
LOL I was going to send some Swan's down as I have an unopened box but then I thought "he's going to get boxes and boxes of it". My mom died 5/21/21. I realized 2 weeks ago I realized I have this pamphlet. It must have been my grandmother's (she died in 2017 at 100). My mom got all of her recipe boxes and cookbooks and I really need to go through them all carefully. .
Maybe you can record or video your reaction and memories as they are sorted? Even if just for your own healing, or for a family and friends cookbook, I'm positive that you have some interesting antidotes to accompany them!
Great recipe. Sour Cream chocolate cake was my father's favorite. His grandmother could always get him to stay a little longer with a piece of cake. It uses cocoa instead of chocolate bricks and 1 1/4 c sour cream and no butter. Funny thing, when my mother tried to replicate the recipe, it never turned out quite right until she realized that great-grandmother's "CUP" was an old coffee mug that was actually more like 10 oz instead of 8 oz. This of course is also my favorite. Although the store bought sour cream works "OK", it turns out much better if you can find a raw milk dairy and sour the cream yourself.
One of my best recipes was handed down by my grandfather who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an oiutdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water. Thank you for allowing me to share Buy Glen and Friends Cooking Merchandise!!! . Bon apetit!😁
'OMG!!! THANK YOU for talking about the "sifted flour" versus "flour, sifted" thing! When followed properly these kinds of recipes are infallible! I wish modern recipes were even HALF as well done.
If you like coffee, this makes logical sense. But if you don’t like coffee, it doesn’t do anything to enhance the chocolate. It just makes it taste like chocolate and coffee.
This has become my go-to snacking cake. It pulls away from the sides really nicely after it bakes, too, so I never need to pry it out of the pan. Super easy.
And all this time all I had to do was melt some baker's chocolate in sweetened condensed milk without going through the hassle of making a buttercream chocolate frosting? Haa! I will be doing that from now on. The cake looks delicious Glen, Thanks for another great recipe.
Living in western Washington state, my grandma's garage was cement and always cold, dark and dry. I have so many memories of sneaking into the garage to eat little bits of her cooling cakes and pies. She made something similar to this all the time.
You really should publish a cookbook that is a collection of your favorite old cookbook recipes, I bet there are a lot of recipes that you have found in your cook books that interest you that you haven't had a chance to make videos for yet
I made a version of this earlier today. I put everything into a food processor -cream the 1/2 cup butter and 1 cup sugar, add 2 eggs, add sour cream (1 small tub), vanilla extract, 1 tsp soda, 1/2 tsp salt, 1 tsp baking powder, and slightly less than 2 cups all purpose flour. Mine is a little thicker batter and the recipe calls for 1 cup of choc. chips added last. All mixed in the food processor (although I have one of those mixers too). Batter gets scooped into an oil-sprayed fluted narrow (smaller) bundt pan and baked at 350F. No sifting or fuss, and it works into being a quick coffee cake where I today drizzled some chocolate over it. I often freeze slices in baggies, but it never lasts long. It only takes a few minutes to thaw the cake on a plate while I brew some coffee to go with it. Sometimes I just want a no-fuss cake. I will try this version too though when I have more time. Looks great.
I'm pretty sure this is the cake my grandmother used to make. I think she whipped the frosting with a mixer to whip in some air and make it lighter. It was wonderful!
‘I need to get in on that’, says Glen as he taste tests the icing Again, just to make sure he likes it.😃🤣 You are soooo funny, Glen! Thank you for teaching us and for helping us enjoy and laugh during these difficult times. Blessings
Vanilla is something i use sparingly anyway. Some recipes ive tried using the required amount taste better the second time with less, to me. Also, mentioning the summer time choco cake made me think about lack of refrigeration, and/or access to it. The icing was potentially popular for the non melt factor. Great stuff, love your channel !!
L:ooks good! I'm going to try the frosting. Whenever I bake a chocolate cake, I add a tiny pinch of cayenne. It adds a subtle edge to the chocolate flavor.
When I saw you melt the chocolate in the milk I immediately thought of a ganache. Boiling hot water added as last ingedient is very typical in chocolate cakes.
Once again thank you for a fun break!!! Heading to the pantry for a can of condensed milk and some baking chocolate!!! Trying to talk myself into or out of baking the cake.
Have a challenge for you, Glen. Back in the 90s, my father raved about a chocolate cake made using Philadelphia Cream Cheese. The way he recalled, you'd make up this [maybe batter] and divide it in two. One portion would be used for the batter and the other, for the frosting. I have hunted without success. Time period would be mid 40s up to mid 60s? All he could recall was "It was so good & moist."
I’m so excited! I just ordered this cookbook on Amazon!! Thanks so much Glen! Finding that old family filling recipe made my day! Incidentally we always cooked it in a double boiler to prevent it from burning, & you have to spread it fast while it’s still hot! We never put any water! And the entire batch would go in the filling with German chocolate coconut pecan frosting on the top.
I am from Toronto And my mother always used swans down cake flour When i was growing up in the 1970s and 80’s her cakes were so good I truly think the swans down cake flour made a difference in the texture. I was so disappointed to see that they no longer sell it in Canada. I love that bakers chocolate little cookbook I also have the same one that i think belonged to my grandmother. I have made brownies from the cookbook and they were great!
Thank you! This was my Mom’s Sour Cream Chocolate Cake recipe and my brothers favorite. I grew up on this cake. Mom quit making it once she could no longer get real sour cream. She said that sour cream from the grocery store changed the flavor and it wasn’t as good as when she had real raw cream that she soured herself. This was a nice Mother’s Day gift. It brought back good memories. Mom died last month and this is the first Mother’s Day without her. This was a good memorial. Thanks.
This was my father's favorite cake. The recipe is in the Betty Crocker cookbook that my mom used in her high school Home Ec class. Dad never wanted frosting though; he wanted canned peaches over it.
The only frosting I have made with condensed milk is so-called Russian buttercream, which adds it room temp to whipping butter. It is fantastically light and less sweet than American buttercream, so an easier solution to those who don’t like how sweet that can be without making a cooked meringue buttercream (SMBC). This looks very interesting. Thanks as usual for a great Sunday recipe.
Glen, I recognized the Baker's chocolate recipe book as one I have gotten from my grandmother, so I pulled it and looked at that recipe. My grandmother has a note basically saying to make the Hershey's Cocoa chocolate frosting for this cake and has another note that buttermilk can be substituted for the sour cream, BUT she doesn't say if it's an altered portion size. I would assume it would be a lesser volume because of a higher water content in the butter milk, but I'm not sure. I remember this cake growing up and she did indeed make the Hershey's Cocoa frosting regularly.
Just a couple of observations. I'm in my late 60s, helped bake when I was a kid and "know" what a square of Baker's is 1 oz. Also when making something like this, Mom would have replaced the water with double brewed coffee. I love that frosting recipe, much lower fat than other frostings.
Someone from European countries reading that in a recipe may not know that.. So I think it's better to specify a weight. I live in the states or to my knowledge baker's chocolate is the only company that ever made baking chocolate in 1 oz squares.
Thank you for always demystifying the old measurements of the past! It’s otherwise discouraging for people who can’t decipher ambiguous measurements. Also, who thinks your kitchen isn’t functional?! Strange…
I, too, was wondering who accused him of having fake appliances. Then again, it’s the internet and there’s always someone with weird conspiracy-type notions showing up.
His kitchen is actually a stage kitchen he built in a backyard studio. (Blew my mind, too. That is such a pro move.) Glen has done two "behind the scenes" look videos on his kitchen studio, the lights, the camera, and all of his props. Both are absolutely fascinating as a TV production documentary. Here are his two vids: ruclips.net/video/HHyRkk1dAhQ/видео.html (2019 studio tour) ruclips.net/video/xJVgA1NyvSQ/видео.html (2022 FAQs)
Reminds me of Miracle Whip cake a bit. Def must try if you haven't before. super easy too. the miracle whip actually replaces the butter and eggs in the recipe, it's pretty nifty.
Glen, I recently came across an old pie recipe that would be a good fit for your channel. Similar to Key Lime and also from Florida. Sour Orange pie. Presumably originally made with the sour orange which is almost never heard of now.
America's Test Kitchen aired a recipe for sour orange pie a couple years ago. Sour oranges are the Seville which also grow in the wild in Florida. Hard to get them outside of the state.
Sour orange is one which has lost the grafting. When I come across such a tree, I gather fruit to use as lemon in hot tea or ice drink, kind of a faux lemonade or orangeade. Am a transplanted peninsula dweller, Michigan to Florida. 😊
I have actually made this one many times, and it is THE BOMB!!! Makes a great birthday cake. The tart of the sour creme makes the chocolate really POP. Have you ever made a chocolate cake using mayonnaise instead of egg and oil? Also, yumyum.
My mother taught me as a kid, from her mother, to make chocolate fudge from condensed milk and chocolate chips. Also made peanut butter fudge and used the chocolate fudge as a base for some rocky road fudge.
Many thanks - always very-much look forward to your posts - you two are adorable Simplicity - yes, lovely! Riffing on this basic recipe base might be great fun! A Framboise or other liquor pre-soak + a proper custard filling for contrast. This frosting on top would satiate any chocolate craving - keep well
You can make cake flour in a pinch. For every one cup of all-purpose flour, take out two tablespoons of flour and replace it with two tablespoons cornstarch. Also, low protein flours (which is what Swan's Down and most AP flours are considered to be) has a tendency to stick together more easily than other flours. Sifting was often used simply to get a more accurate measure. Thank you for this recipe! I collect chocolate cake recipes and this one looks great! Can't wait to try.
You have commented a few time that you don’t sift any longer but in this video you show why sifting is a good idea. At the end of sifting it you have a bunch of hard balls of flour you crushed to break up. Now I realize with your big red beater, maybe these gets smashed up during the mixing but if mixing by hand those would likely remain as hard balls through the cooking process and leave white balls of plain flour in the final product. Only takes a moment and ensures it’s all loose and then mixes nice and consistently. 😀
@@gilliantriche8000 The cakes are really popular in Brazil. When I lived there, someone made a bolo de brigadeiro for my bday and it was one of the best cakes I've ever had. The filling was brigadeiro and so was the icing, just softer than when in a ball.
@@srtapitt6328 my wife has been holding out on me! I had no idea there was a bolo de brigadeiro. Brazilian deserts are top notch. Their carrot cake is a hundred times better than the American version.
This cake looks amazing! Here in California we can only get Baker's chocolate in 4oz and it's pretty pricey. When I see it for a decent price I always pick up a few, especially the unsweetened since I make chocolate crinkle cookies every Christmas. I remember when I noticed the change in weight and price one year, disappointing to say the least.
Sweetened Condensed Milk is an amazing product. I seem to enjoy all of the recipes I’ve ever tried with it. When the holidays roll around, try their Pumpkin Pie Recipe. I always default to it and it gets grand reviews. I’m embarrassed to think that I only added eggs and spice to milk and it made a delectable pie.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Thanks for watching Everyone! If you enjoy these videos please give us a like, comment, share, and maybe even subscribe so you never miss an episode.
Maybe you could do a comparison of cake flours using the same recipe and do taste testing.
@@Boomerino I have the same problem, but to Norwegian.
When you were making the icing I was thinking "He's gonna put fudge on a cake!" That's gonna be good.
Takes a decent person to not go algorithm chasing. That's a huge part of what makes your ch. stand out. 🤌
You need to have a PBS show.
That "two-minute two-ingredient chocolate fudge!" frosting is very close to a Brazilian brigadiero: condensed milk, cocoa powder and butter, then rolled in whatever you choose (ground nuts, coconut flakes, sprinkles, etc). Maybe a show on the variations of these few ingredients across decades and cultures would be interesting.
That sounds delicious 😋
Love the idea of that for a show
Came to say this!
It's very common to frost cakes with brigadeiro in Brazil, instead of water, we usually thin it out with cream if needed
Oh Brazilian brigadiero is AMAZING!
This icing is the classic Eagle brand chocolate icing, that was on the back of the Eagle brand can back in the 70's.
😅😅😅 (laughing because “back in the 70’s). To me as a senior, and likely to Glen and Julia because of their old cookbook show, that’s not very far back!
@@TamarLitvot I have to agree with you on’ act in the 70’a! I’m in my late 50’s and that was my childhood and early teens!
Eagle Brand sweetened condensed milk also had a "foolproof chocolate fudge" recipe on the back of their cans at some point that is just a few extra ingredients. My mom has made it for many years. 18 ounces of semi-sweet chocolate chips, 14 ounce can of Eagle brand sweetened condensed milk, dash of salt, 1/2 to 1 cup chopped nuts (optional), and 1-1/2 tsp vanilla. Melt chocolate in milk, remove from heat, stir in salt and vanilla, then spread evenly onto a wax paper lined 8" or 9" square pan and let cool. Also included on that label are "Rocky Road Fudge" and "White Cherry Fudge" as well.
@@TamarLitvot *forward in the 70s.
I would replace the boiling water with coffee. It takes chocolate baked goods to another level of deliciousness
Superb idea!!!
I love this channel, it's kind of like watching a family uncle I've never had bake. Love the vids.
Yep, when you were making the "frosting" I immediately thought of Carnation's Famous Fudge recipe.
Oh man it's Sour Cream Chocolate Cake! My mom got this out of The San Francisco Cookbook in the 1980s and has been making it on my birthday for 30+ years. Love seeing it in history!
Wow, brought back memories of baking with my grandmother and my mother.
Very interesting frosting!!! That cake batter did look perfect! Best part of my Sunday is watching the old cookbook show!
OMG!! My family has been making ‘Eagle Brand fudge filling’ all of my life, but I never knew where the recipe came from!! Nearly every single member of my family had a double layer cake with this filling for every birthday, & believe me, when it was on your plate, you guarded it with your life b/c if you didn’t watch, someone would steal it off of your plate! 😂 Wow! Such fond memories! I can’t wait to share this with those who are left (sadly, not many of us anymore).
My mother often made a favorite chocolate cake that used cocoa powder instead of Baker's chocolate, it used soured milk instead of sour cream, and the final ingredient addition to the batter was an unholy amount of boiling water, which made others faint thinking they had made a mistake. Not my mother. That batter was seemingly too runny, but the result was a lovely cake with a great moist texture. She always topped it with a 7-minute frosting and coconut. This recipe reminds me of her cake, and I'm going to try this one as a comparison. Thanks for sharing this recipe!
I Iove that you and JeweIs, take real bites of food and taIk. There's no "TV bites" on this channel!
LOL I was going to send some Swan's down as I have an unopened box but then I thought "he's going to get boxes and boxes of it". My mom died 5/21/21. I realized 2 weeks ago I realized I have this pamphlet. It must have been my grandmother's (she died in 2017 at 100). My mom got all of her recipe boxes and cookbooks and I really need to go through them all carefully. .
Maybe you can record or video your reaction and memories as they are sorted? Even if just for your own healing, or for a family and friends cookbook, I'm positive that you have some interesting antidotes to accompany them!
My sympathies on the loss of your mother. What a treasure you have in your possession.
Great recipe. Sour Cream chocolate cake was my father's favorite. His grandmother could always get him to stay a little longer with a piece of cake. It uses cocoa instead of chocolate bricks and 1 1/4 c sour cream and no butter. Funny thing, when my mother tried to replicate the recipe, it never turned out quite right until she realized that great-grandmother's "CUP" was an old coffee mug that was actually more like 10 oz instead of 8 oz. This of course is also my favorite. Although the store bought sour cream works "OK", it turns out much better if you can find a raw milk dairy and sour the cream yourself.
Have you tried plain yogurt instead?
A reminder that cooks didn't always have measuring cups and spoons like we have today. Thanks.
@@joantrotter3005 plain yogurt would not have the butter fat. But yogurt and butter might work.
@@daotherguy , Dannon has whole milk yogurt, but I can't always find it.
I love this channel. Period.
One of my best recipes was handed down by my grandfather who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an oiutdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water. Thank you for allowing me to share Buy Glen and Friends Cooking Merchandise!!! . Bon apetit!😁
Any old photos?
Great story!
The live chickens dude sounds like a psychopath.
'OMG!!! THANK YOU for talking about the "sifted flour" versus "flour, sifted" thing! When followed properly these kinds of recipes are infallible! I wish modern recipes were even HALF as well done.
My mother always used Swans Down. Happy memories.
i always heard about adding coffee to chocolate cake batter to enhance the chocolatiness. I wonder how it would effect this receipt
It would be great!
Great idea!
If you like coffee, this makes logical sense. But if you don’t like coffee, it doesn’t do anything to enhance the chocolate. It just makes it taste like chocolate and coffee.
This has become my go-to snacking cake. It pulls away from the sides really nicely after it bakes, too, so I never need to pry it out of the pan. Super easy.
And all this time all I had to do was melt some baker's chocolate in sweetened condensed milk without going through the hassle of making a buttercream chocolate frosting? Haa! I will be doing that from now on. The cake looks delicious Glen, Thanks for another great recipe.
Living in western Washington state, my grandma's garage was cement and always cold, dark and dry. I have so many memories of sneaking into the garage to eat little bits of her cooling cakes and pies.
She made something similar to this all the time.
You really should publish a cookbook that is a collection of your favorite old cookbook recipes, I bet there are a lot of recipes that you have found in your cook books that interest you that you haven't had a chance to make videos for yet
How kind of people to have sent you all that flour, so kind and thoughtful. Great idea for making this a summer cake!
I am so happy that I am not the only one that automatically puts Vanilla in most anything I bake.
I made a version of this earlier today. I put everything into a food processor -cream the 1/2 cup butter and 1 cup sugar, add 2 eggs, add sour cream (1 small tub), vanilla extract, 1 tsp soda, 1/2 tsp salt, 1 tsp baking powder, and slightly less than 2 cups all purpose flour. Mine is a little thicker batter and the recipe calls for 1 cup of choc. chips added last. All mixed in the food processor (although I have one of those mixers too).
Batter gets scooped into an oil-sprayed fluted narrow (smaller) bundt pan and baked at 350F. No sifting or fuss, and it works into being a quick coffee cake where I today drizzled some chocolate over it. I often freeze slices in baggies, but it never lasts long. It only takes a few minutes to thaw the cake on a plate while I brew some coffee to go with it. Sometimes I just want a no-fuss cake.
I will try this version too though when I have more time. Looks great.
I'm pretty sure this is the cake my grandmother used to make. I think she whipped the frosting with a mixer to whip in some air and make it lighter. It was wonderful!
White chocolate with the condensed milk would be awesome as well!
‘I need to get in on that’, says Glen as he taste tests the icing Again, just to make sure he likes it.😃🤣
You are soooo funny, Glen!
Thank you for teaching us and for helping us enjoy and laugh during these difficult times. Blessings
I’m going to make this frosting but put it on a yellow cake for the contrast of flavors. Thanks Glen!
Vanilla is something i use sparingly anyway. Some recipes ive tried using the required amount taste better the second time with less, to me.
Also, mentioning the summer time choco cake made me think about lack of refrigeration, and/or access to it. The icing was potentially popular for the non melt factor.
Great stuff, love your channel !!
I just adore you and your attention to detail.
This was the go to fudge in my family for the last 50 years.
L:ooks good! I'm going to try the frosting. Whenever I bake a chocolate cake, I add a tiny pinch of cayenne. It adds a subtle edge to the chocolate flavor.
You are so right about the Golden Age of recipe development and writing.
When I saw you melt the chocolate in the milk I immediately thought of a ganache. Boiling hot water added as last ingedient is very typical in chocolate cakes.
Once again thank you for a fun break!!! Heading to the pantry for a can of condensed milk and some baking chocolate!!!
Trying to talk myself into or out of baking the cake.
You could just make the icing - that’s what I would do
I agree, that is a great frosting recipe to have in hand for the summer. Thanks!
My son loves chocolate cake. Going to make this one for his birthday!
Yayyy !! Been looking for this Recipe forever !!
Mmm... That frosting looks like a sort of soft fondant... Yum! And the cake is bomb!!
Thanks!
Really learned something today. Thanks for the heads up with chocolate.
Have a challenge for you, Glen.
Back in the 90s, my father raved about a chocolate cake made using Philadelphia Cream Cheese. The way he recalled, you'd make up this [maybe batter] and divide it in two. One portion would be used for the batter and the other, for the frosting. I have hunted without success. Time period would be mid 40s up to mid 60s? All he could recall was "It was so good & moist."
I’m so excited! I just ordered this cookbook on Amazon!! Thanks so much Glen! Finding that old family filling recipe made my day! Incidentally we always cooked it in a double boiler to prevent it from burning, & you have to spread it fast while it’s still hot! We never put any water! And the entire batch would go in the filling with German chocolate coconut pecan frosting on the top.
I am from Toronto And my mother always used swans down cake flour
When i was growing up in the 1970s and 80’s her cakes were so good I truly think the swans down cake flour made a difference in the texture.
I was so disappointed to see that they no longer sell it in Canada. I love that bakers chocolate little cookbook I also have the same one that i think belonged to my grandmother. I have made brownies from the cookbook and they were great!
Thank you! This was my Mom’s Sour Cream Chocolate Cake recipe and my brothers favorite. I grew up on this cake. Mom quit making it once she could no longer get real sour cream. She said that sour cream from the grocery store changed the flavor and it wasn’t as good as when she had real raw cream that she soured herself. This was a nice Mother’s Day gift. It brought back good memories. Mom died last month and this is the first Mother’s Day without her. This was a good memorial. Thanks.
This was my father's favorite cake. The recipe is in the Betty Crocker cookbook that my mom used in her high school Home Ec class. Dad never wanted frosting though; he wanted canned peaches over it.
Interesting. Peaches and chocolate cake seems like an odd combination. Don't knock it till you try it though, I guess, right?
I always hated icing as a child. Still do. Too sweet. Unless it’s loaded with butter or cream cheese I don’t want it.
The only frosting I have made with condensed milk is so-called Russian buttercream, which adds it room temp to whipping butter. It is fantastically light and less sweet than American buttercream, so an easier solution to those who don’t like how sweet that can be without making a cooked meringue buttercream (SMBC). This looks very interesting. Thanks as usual for a great Sunday recipe.
I vaguely remember my aunt making that icing alot. Good video.😊
Glen, I recognized the Baker's chocolate recipe book as one I have gotten from my grandmother, so I pulled it and looked at that recipe. My grandmother has a note basically saying to make the Hershey's Cocoa chocolate frosting for this cake and has another note that buttermilk can be substituted for the sour cream, BUT she doesn't say if it's an altered portion size. I would assume it would be a lesser volume because of a higher water content in the butter milk, but I'm not sure. I remember this cake growing up and she did indeed make the Hershey's Cocoa frosting regularly.
Just a couple of observations. I'm in my late 60s, helped bake when I was a kid and "know" what a square of Baker's is 1 oz. Also when making something like this, Mom would have replaced the water with double brewed coffee. I love that frosting recipe, much lower fat than other frostings.
Someone from European countries reading that in a recipe may not know that.. So I think it's better to specify a weight. I live in the states or to my knowledge baker's chocolate is the only company that ever made baking chocolate in 1 oz squares.
Two ingredients with millions of views tells about instant gratification. Thank you for the culinary expertise.
Wow! You have a wonderfully generous community!
I love this frosting because it doesn't have a greasy mouth feel like buttercream.
Just found you! I LOVE old recipes! I collect those really old 'church lady' books and make things as best as I can.
Thank you for always demystifying the old measurements of the past! It’s otherwise discouraging for people who can’t decipher ambiguous measurements.
Also, who thinks your kitchen isn’t functional?! Strange…
I, too, was wondering who accused him of having fake appliances. Then again, it’s the internet and there’s always someone with weird conspiracy-type notions showing up.
His kitchen is actually a stage kitchen he built in a backyard studio. (Blew my mind, too. That is such a pro move.) Glen has done two "behind the scenes" look videos on his kitchen studio, the lights, the camera, and all of his props. Both are absolutely fascinating as a TV production documentary.
Here are his two vids:
ruclips.net/video/HHyRkk1dAhQ/видео.html (2019 studio tour)
ruclips.net/video/xJVgA1NyvSQ/видео.html (2022 FAQs)
Anyone remember there mother saying, don’t slam the door or run through the house , the cake may fall.
YES! It drives me crazy the way recipes are written now.
Reminds me of Miracle Whip cake a bit. Def must try if you haven't before. super easy too. the miracle whip actually replaces the butter and eggs in the recipe, it's pretty nifty.
Glen, I recently came across an old pie recipe that would be a good fit for your channel. Similar to Key Lime and also from Florida. Sour Orange pie. Presumably originally made with the sour orange which is almost never heard of now.
America's Test Kitchen aired a recipe for sour orange pie a couple years ago. Sour oranges are the Seville which also grow in the wild in Florida. Hard to get them outside of the state.
Sour orange is one which has lost the grafting. When I come across such a tree, I gather fruit to use as lemon in hot tea or ice drink, kind of a faux lemonade or orangeade.
Am a transplanted peninsula dweller, Michigan to Florida. 😊
My grandmother used to make cake like this. It was my favorite when I was little
My grandmother made chocolate icing like that I believe I will try next time haven't done in yrs.thanks
Trying this, for sure!❤
Hershey’s put out a fudge recipe with just condensed milk and chocolate chips. It’s fantastic.
Glen's signature phase in his videos is: "it's gonna be fine" lol
It could be a new drinking game ...😅
I have actually made this one many times, and it is THE BOMB!!! Makes a great birthday cake. The tart of the sour creme makes the chocolate really POP. Have you ever made a chocolate cake using mayonnaise instead of egg and oil? Also, yumyum.
My Grandmother made Chocolate Mayonnaise cake but no frosting and did it in a loaf pan.
Great video Glen! Personally, I would make the first recipe on that page, the Prize Devil's Food Cake! Double the chocolate!
I love condensed milk in chocolate frosting, You can also sub a can of dulche de leche for an amazing chocolate fudge frosting
Punctuation is everything! 😀👍🏼
Thanks for problem solving this Be good to have a cake you can take on a picnic that's chocolate
My mother taught me as a kid, from her mother, to make chocolate fudge from condensed milk and chocolate chips. Also made peanut butter fudge and used the chocolate fudge as a base for some rocky road fudge.
I love this channel so much.
Thanks for shareing
Many thanks - always very-much look forward to your posts - you two are adorable
Simplicity - yes, lovely! Riffing on this basic recipe base might be great fun! A Framboise or other liquor pre-soak + a proper custard filling for contrast. This frosting on top would satiate any chocolate craving - keep well
Framboise would be wonderful.
Favorite
27 times finer, and fudge from 2 ingredients! AMAZING, haha what a fun video
Now I want cake Glenn 🤣😂 this will be on the menu next weekend….cannot wait.
You can make cake flour in a pinch. For every one cup of all-purpose flour, take out two tablespoons of flour and replace it with two tablespoons cornstarch. Also, low protein flours (which is what Swan's Down and most AP flours are considered to be) has a tendency to stick together more easily than other flours. Sifting was often used simply to get a more accurate measure. Thank you for this recipe! I collect chocolate cake recipes and this one looks great! Can't wait to try.
You have commented a few time that you don’t sift any longer but in this video you show why sifting is a good idea. At the end of sifting it you have a bunch of hard balls of flour you crushed to break up. Now I realize with your big red beater, maybe these gets smashed up during the mixing but if mixing by hand those would likely remain as hard balls through the cooking process and leave white balls of plain flour in the final product. Only takes a moment and ensures it’s all loose and then mixes nice and consistently. 😀
My mom used to make that frosting but she will include whipped cream in the mix, is really good.
I love this channel so much ❤
That has been my favorite icing for decades because eagle brand milk promoted the same recipe as icing.
I’ve made that frosting for many years, and my mom did before me. It is the best! Don’t ever remember adding wa
Yet.
The frosting is brigadeiro, minus the butter. So good!
Came here just to say that, glad someone beat me to it. It’s brigadeiro. So I bet it’s delicious.
Also came late to say the same... though I never thought to put it on a cake :)
@@lbbotpn5429 Right?? Now I’m thinking of other applications. Donuts filled with brigadeiro. Spread it on brownies for chocolate overload.
@@gilliantriche8000 The cakes are really popular in Brazil. When I lived there, someone made a bolo de brigadeiro for my bday and it was one of the best cakes I've ever had. The filling was brigadeiro and so was the icing, just softer than when in a ball.
@@srtapitt6328 my wife has been holding out on me! I had no idea there was a bolo de brigadeiro. Brazilian deserts are top notch. Their carrot cake is a hundred times better than the American version.
This cake looks amazing! Here in California we can only get Baker's chocolate in 4oz and it's pretty pricey. When I see it for a decent price I always pick up a few, especially the unsweetened since I make chocolate crinkle cookies every Christmas. I remember when I noticed the change in weight and price one year, disappointing to say the least.
I assumed the oven was for show just because it's so clean.
Sweetened Condensed Milk is an amazing product. I seem to enjoy all of the recipes I’ve ever tried with it. When the holidays roll around, try their Pumpkin Pie Recipe. I always default to it and it gets grand reviews. I’m embarrassed to think that I only added eggs and spice to milk and it made a delectable pie.
First vid I've watched and I just subscribed!
Grew up doing the opposite, Plain chocolate cake, with sour cream chocolate icing. Going to try your recipe and see if the fam can tell.
Soft and yummy
Hey! That frosting is basically brazillian Brigadeiro, a traditional sweet omnipresent on children’s birthday parties!
Brigadeiro is a Brazilian kind of fudge, made with hot chocolate mix, condensed milk and butter, the icing reminded me of it
Instead of fudge you could also roll into small balls and the roll in cocoa powder or powdered sugar and voila you have truffles.
good video
Looks divine.. maybe if I add some coffee to it? Enhance the chocolate flavour? Just may try this today!
And vanilla and cinnamon too?
I've added chocolate to condensed milk and put it on ice cream. Brown Sugar Swiss Meringue buttercream is incredible. I use Martha Stewart 's recipe
Swans Down is available in Michigan, I know Meijer stocks it. Maybe smuggle some flour across the border? :D
A little Baileys Irish Cream in that icing would be a nice variation. Or even in the cake.
Sundown flour... that's an interesting Freudian slip... :)