Sent: Thursday, May 21, 2015 2:08 PM
Subject: Quizzy Cake
I found your site and I am also looking for a recipe from the S.C. area.
I grew up in Warrenville, S. C. just over the railroad from Graniteville, you
have had several people looking for a recipe for Quizzy Cake, my grandmother
use to make this cake also, but we have not been able to get a recipe from
any of my family members. I was just wondering if Connie ever got back to
you with this recipe. Would really love to have it if you have it.
It is so funny that so many have been looking for this recipe. Any help you
can give will be appreciated.
I have not heard from the blogger, but I was able to look at a copy of her blog “Whiskful” from 2012 before the recipes were removed.
The recipe that was posted on her site was not called “Quizzy Cake.” It was for a 10 layer cake called “Smith Island Cake.” The “Quizzy Cake” connection
comes in because one of her readers posted that, with the caramel frosting and the 10 layers, it was just like her grandmother’s Quizzy Cake and
her grandmother was from Graniteville, SC. This is the post:
“MAY 10, 2008 10:03 PM
Storeytwin A said...
I thank you so much for posting this recipe. My Grandmother that lived in Graniteville, South Carolina, was famous for making what she called Quizzy Cake
(not sure of the spelling). I tried your recipe and it was just like it. I appreciate this so much, because none of us knew how she made it.”
There does not appear, even today, to be any other mention of “Quizzy Cake” on the Internet.
Smith Island 10-Layer Cake
2 cups sugar
2 sticks unsalted butter, cut into chunks
3 cups flour
1/4 teaspoon salt
1 heaping teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla
1/2 cup water
Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt and baking powder.
Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water.
Mix just until uniform.
Take 10 bowls (I use paper bowls) and divide the batter evenly between the 10 bowls...unless you have 10 9-inch cake pans
...then just use those. Lightly grease the cake pans...I use Baker's Joy and have never had a layer stick. Spread the batter
from the bowls into the cake pan (1 bowl of batter per pan). There will barely be enough batter to spread across the bottom
of the pan. Lightly tap the pan on the countertop to remove any bubbles and smooth the surface of the batter. Bake in a
pre-heated 350 degree oven for 5-7 minutes. Pay close attention to the layers while they cook and as soon as they begin to
pull away from the sides of the pan they are done. You can cook multiple layers at a time. Although, I've found that in a
standard size oven two pans at time works best.
Let the layers completely cool before you ice them. And I suggest you give the cake a quarter turn before you add each layer.
The layers are not always perfectly level from one side to the other and if you are not careful you will end up with the
Leaning Tower of Pisa.
Chocolate Icing for 10-Layer Cake
2 cups sugar
1 cup evaporated milk
5 oz. unsweetened chocolate
1 stick unsalted butter
1/2 to 1 teaspoon vanilla
Put sugar and evaporated milk in a medium pan. Cook and stir over medium-low heat until warm. Add chocolate and cook to melt.
Add butter and melt. Cook over medium heat at a slow boil for 10 to 15 minutes. Stir occasionally. Add vanilla. Icing will be thin,
but thickens as it cools.
Caramel Icing for 10-Layer Cake
2 boxes light brown sugar
2 sticks unsalted butter
1 pint cream
4 Tablespoons evaporated milk
2 teaspoons vanilla
Combine sugar, butter, cream and milk. Cook on low heat to soft ball stage. Remove from heat and add vanilla. Cool and beat.
Sent: Sunday, September 13, 2015 4:12 PM
Subject: Quizzy Cake
My family in Charleston South Carolina having been looking for this recipe. If you could share it with us it would be greatly appreciated.
All of the information that I have ever been able to find about “quizzy cake”, including the only recipe that is claimed to be similar, is here: http://www.hungrybrowser.com/phaedrus/m0703F15.htm#1
Sent: Tuesday, May 26, 2015 7:26 PM
Subject: Golden Bird Chicken Fried Chicken Recipe?
About 40 years ago in Los Angeles, California (8300 S. Western Ave), there was a place called ‘Golden Bird Chicken’
that made the best fried chicken... it tasted like it had a lot of garlic in it, & was very crispy outside, but ran
LOTS of juice when bitten into. They also had a wonderful sweet potato pie. I ran a search & found that they still exist...
but their website is under construction, & I’m not sure if the Western Ave. location exists anymore,
though there appears to be a South Central location according to LA's 5 Best Fried Chicken they had this picture: (Not shown here) golden-bird-fried-chicken
I live now in Washington State, so a bit too far to travel! Would you possibly be able to come up with the original
(40 year old) chicken recipe that they used?
Your efforts are greatly appreciated!!
There are about a dozen locations for Golden Bird Fried Chicken in Los Angeles, and about as many statements that they are closed.
Porky’s BBQ might be selling Golden Bird chicken. There appear to have been multiple fried chicken shops called “Golden Bird”.
The info about this place on the web is somewhat muddled. If I found a recipe for “Golden Bird fried chicken”. it would be difficult
to tell which place with that name it was from. Even searching for one was tedious because half of the Google links to “Golden Bird fried chicken”
are to bogus sites, probably malware sites.
However, I did not find any Golden Bird fried chicken recipes at all. I did find lots of requests for the recipe, some of which
had been on the web for years, and none of which had been successful. One poster said they thought Old Bay Seasoning was used in
the crust, and another talked about drying the battered chicken before frying, but no one had a recipe.
I’ll post this on my site in the hope that a reader can help.
Sent: Friday, May 22, 2015 1:01 AM
Subject: Looking For Recipes Birmingham, Alabama
I just found your site while looking for the recipe for the old Catfish King's Fried Chicken. (Birmingham, Alabama)
I was hoping that the discussion was fairly recent and the search was still ongoing for the recipe.
I would love to have the fried chicken recipe but would also love to have the recipes for the Apple Fritters and the CK House Dressing too!
I am also searching for the old Marsh Bakery's Coconut Cake recipe. Marsh Bakery used to be in the Five Points West area.
The last time I went to Marsh Bakery they were still located at the old Frosty (or was it A&W) Root Beer Place
(not far from the old Fairgrounds) that they had moved to several years ago.
Sorry, still no luck with Catfish King recipes. The only exception may be this dressing recipe, except that it doesn’t say which Catfish King it came from,
the Birmingham ones or the chain based in Texas. Still, it might be worth trying.
This is a recipe for a salad dressing from a Cat Fish King seafood restaurant which is now out of business. ( 1 Cup Red Wine Vinegar,1 Cup sugar,1 Cup oil,1 Cup Chili Sauce. Combine all ing. in a tightly covered jar and shake very well,shake again before using.) This is a very good salad dressing but you may want to adjust the ing. according to your taste. too much sugar for me.
As for Marsh Bakery, no success there, either. There’s a photo of the old building (not Five Points) here: Marsh Bakery Photo
There’s a Birmingham Facebook Page that might interest you here:
I expect that the only people who are going to have any recipes from either of these places are the descendants of the owners or former employees.
In the book "Magic City Cravings", author Martie Duncan gives her re-created version of the Marsh Bakery Coconut Cake recipe.
See Where to Buy "Magic City Cravings" cookbook by Martie Duncan
It's also available at Amazon.com