Post by Christine on Jul 12, 2007 18:47:00 GMT -5
I don't think that I posted this one. My mom used to make me this cake for every birthday. I think that it's heavenly.
Kip
RED CAKE
23 February 1961, Chicago Daily Herald, “Successful Homemaking” by Lois Seiler, pg. 24:
Legendary Red Mystery Cake
Created In Prominent Hotel
A recipe with a legend and a price tag—that’s the unusual Red Mystery Cake being featured today.
Rumor has it that a lady once requested the recipe for this unique cake from the chef of a prominent hotel. He proudly complied—then sent the lady a bill for $200 for his services.
Legally obligated to pay for this coveted trade secret, this woman, in turn, gave the recipe away to everyone she met, hoping that if enough people enjoyed it she would get her money’s worth.
ONE OF the families which has enjoyed this recipe and its story tremendously is the Jack Martin family of Arlington Heights.
“The history of this cake is only one of its unusual characteristics,” said Mrs. Martin. “You may be surprised,” she continued, “but it contains four bottles of red food coloring and is almost maroon in color.”
“It is very moist too” she added, and it is extremely important that the cake not be overbaked. It is also important that butter and only butter be used as the shortening in both the cake and the frosting.”
ALTHOUGH this cake has a deep red texture, its flavor is very mild. A fluffy butter cream icing is used as the frosting on this delicious dessert. Mrs. Martin suggests that it be storied in a cake tin—never in the refrigerator.
“I have yet to find a person who doesn’t like this cake,” Mrs. Martin commented, “and it is always a colorful conversation piece. Because it is quite rich, it is an excellent bridge or late evening dessert.”
A home economics major from Illinois State Normal university, Mrs. Martin naturally enjoys cooking and baking and particularly likes to make special dishes.
“MY THREE youngsters keep me too busy to try many new recipes during the week, but I really like to make a special effort when I have guests,” she said. Her husband, Jack, teaches journalism and English at Arlington high school and works on special assignments for Paddock Publications. Mr. and Mrs. Martin live at 1337 N. Chicago ave. in Arlington Heights. Their three children are Lori, 4; Douglas, 3 and Beth, 1.
Red Mystery Cake
1 cup butter
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa
2 1/2 cups sifted cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 tablespoon vinegar
1 teaspoon baking soda
Cream butter and sugar together thoroughly. Add eggs and beat well. Make a thin paste of the food coloring and cocoa. Add to creamed mixture.
Sift flour and salt together and add to batter alternately with buttermilk. Blend in vanilla.
Combine soda and vinegar and mix into batter immediately at low speed. Pour at once into two greased and waxed paper lined 9-inch layer cake tins.
Bake in a 350 degree oven for 25 minutes. Let cool and then remove from pans. Fill and frost with the following icing:
Butter Cream Frosting
5 tablespoons flour
1 cup milk
1 cup granulated sugar
1 cup cold butter
1 teaspoon vanilla
Blend flour and milk together. Cook mixture in a double boiler or in a saucepan over low heat until very thick, stirring constantly. Cool thoroughly.
Cream butter and sugar until fluffy and add vanilla. Add cooled flour and milk mixture. Beat together until fluffy and spread between layers and on the top and sides of the cake.
Do not store in the refrigerator; store in a cake tin.
Kip
RED CAKE
23 February 1961, Chicago Daily Herald, “Successful Homemaking” by Lois Seiler, pg. 24:
Legendary Red Mystery Cake
Created In Prominent Hotel
A recipe with a legend and a price tag—that’s the unusual Red Mystery Cake being featured today.
Rumor has it that a lady once requested the recipe for this unique cake from the chef of a prominent hotel. He proudly complied—then sent the lady a bill for $200 for his services.
Legally obligated to pay for this coveted trade secret, this woman, in turn, gave the recipe away to everyone she met, hoping that if enough people enjoyed it she would get her money’s worth.
ONE OF the families which has enjoyed this recipe and its story tremendously is the Jack Martin family of Arlington Heights.
“The history of this cake is only one of its unusual characteristics,” said Mrs. Martin. “You may be surprised,” she continued, “but it contains four bottles of red food coloring and is almost maroon in color.”
“It is very moist too” she added, and it is extremely important that the cake not be overbaked. It is also important that butter and only butter be used as the shortening in both the cake and the frosting.”
ALTHOUGH this cake has a deep red texture, its flavor is very mild. A fluffy butter cream icing is used as the frosting on this delicious dessert. Mrs. Martin suggests that it be storied in a cake tin—never in the refrigerator.
“I have yet to find a person who doesn’t like this cake,” Mrs. Martin commented, “and it is always a colorful conversation piece. Because it is quite rich, it is an excellent bridge or late evening dessert.”
A home economics major from Illinois State Normal university, Mrs. Martin naturally enjoys cooking and baking and particularly likes to make special dishes.
“MY THREE youngsters keep me too busy to try many new recipes during the week, but I really like to make a special effort when I have guests,” she said. Her husband, Jack, teaches journalism and English at Arlington high school and works on special assignments for Paddock Publications. Mr. and Mrs. Martin live at 1337 N. Chicago ave. in Arlington Heights. Their three children are Lori, 4; Douglas, 3 and Beth, 1.
Red Mystery Cake
1 cup butter
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa
2 1/2 cups sifted cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 tablespoon vinegar
1 teaspoon baking soda
Cream butter and sugar together thoroughly. Add eggs and beat well. Make a thin paste of the food coloring and cocoa. Add to creamed mixture.
Sift flour and salt together and add to batter alternately with buttermilk. Blend in vanilla.
Combine soda and vinegar and mix into batter immediately at low speed. Pour at once into two greased and waxed paper lined 9-inch layer cake tins.
Bake in a 350 degree oven for 25 minutes. Let cool and then remove from pans. Fill and frost with the following icing:
Butter Cream Frosting
5 tablespoons flour
1 cup milk
1 cup granulated sugar
1 cup cold butter
1 teaspoon vanilla
Blend flour and milk together. Cook mixture in a double boiler or in a saucepan over low heat until very thick, stirring constantly. Cool thoroughly.
Cream butter and sugar until fluffy and add vanilla. Add cooled flour and milk mixture. Beat together until fluffy and spread between layers and on the top and sides of the cake.
Do not store in the refrigerator; store in a cake tin.