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Cake Recipe from 1950s

   ----- Original Message ----- 
  From: Lisa
  To: phaedrus
  Sent: Monday, November 04, 2002 11:48 AM
  Subject: cake recipe from 1950's

  I am looking for a specific cake from the 1950's.  It is described 
  to me as a white cake with white frosting that has pineapple either 
  in it or on it.  The only other description I am getting is that it 
  was popular in the 50's.

  Can you help?

  Thank you,


Hello Lisa,

Gosh Lisa, that's not much description. All I can do is pick one at random out of about 150 recipes. See below.


  White  Cake

   Ingredients : 
   1 1/2 c. sugar
   1/2 c. Crisco or oil
   4 egg whites
   2 1/4 c. plain flour
   1/4 tsp. salt
   3 tsp. baking powder
   1 c. milk
   1 tsp. vanilla flavoring
  Pineapple Filling:
   2 c. crushed pineapple
   3 tbsp. plain flour
   1/2 stick butter
   1 c. sugar
   2 egg whites
   1/3 c. water
   1 1/2 c. sugar
   1/4 tsp. cream of tartar
   1 tsp. vanilla flavoring

   Preparation : 
      Cream sugar and Crisco together, add egg whites one 
  at a time. Sift in 2 1/4 cups plain flour, add salt, 
  baking powder and milk; mix well.  Add the vanilla 
  flavoring.  Bake at 325 degrees until done.  Makes 
  three layers.  Cook in double boiler until thick 
  enough to spread on layers.  Cook in double boiler 
  mixing until thick.  Ice layers and fill in between 
  layers with pineapple.  Ice sides of cake with white 
  icing.  Leaves enough pineapple for top of cake. 
  ----- Original Message ----- 
  From: Lisa
  To: phaedrus
  Sent: Tuesday, November 05, 2002 7:11 AM
  Subject: Re: cake recipe from 1950's

  Thank you for responding.  This cake is to be used in a 
  scene of a movie starring Julia Roberts (Mona Lisa Smile).  
  The prop master describes it as a white cake with white 
  icing.  The icing had pineapple and coconut in it.  A friend 
  of mine tells me that as a kid he can see it in an Italian 
  bakery but can't remember the name of it. My husband says its 
  an Ambrosia Cake.  Any other ideas?


Hi Lisa,

Hmmmm.... well, I suppose that it could be an ambrosia cake. However, an ambrosia cake usually has another fruit also, such as orange slices or cherries. A better candidate perhaps is a "pina colada cake". See below.


  Pina  Colada  Cake

   Ingredients : 
   1 (2 layer size) pkg. extra moist white cake mix
   1/4 c. oil
   3 eggs
   1 c. (8 oz.) sour cream
   1 (8 1/2 oz.) can cream of coconut
  Pina Colada Frosting:
   1 (8 oz.) pkg. cream cheese
   1 lb. powdered sugar
   1 tsp. vanilla
   1 (8 1/4 oz.) can crushed pineapple, drained well & blotted dry on paper towel
   Angel Flake Coconut

   Preparation : 
   In large bowl combine cake mix, oil, eggs, sour cream 
  and cream of coconut and beat.  Pour into 2 greased 
  and floured 8" or 9" layer pans.  Bake at 350 degrees 
  for 30 minutes or until cake springs back when lightly 
  touched.  Cool in pan 15 minutes.  Remove and cool
  completely on rack.  Frost with Pina Colada Frosting.
   Pina  Colada  Cake

   Ingredients : 
   1 (18.26 oz.) pkg. white cake mix
   3 eggs
   1/2 c. water
   1/3 c. white rum
   1/4 c. oil
   1 c. coconut
   1 (8 oz.) can crushed pineapple
   1 (3 1/4 oz.) pkg. vanilla instant pudding
   1/3 c. white rum
   1 (9 oz.) Cool Whip
   1 c. coconut

   Preparation : 
  Preheat oven to 350 degrees.  In a bowl, blend all cake
  ingredients except coconut.  Beat 4 minutes with electric 
  mixer at medium speed.  Fold in coconut. Pour into 
  2 greased and floured 9-inch cake pans.  Bake 25-30 minutes.
  Cool 15 minutes.  Remove and cool on racks.  Combine all 
  frosting ingredients except Cool Whip and coconut.  Beat 
  until blended.  Fold in Cool Whip.  Fill and frost cake layers.
  Sprinkle with coconut and chill.  Refrigerate leftovers.
  Pineapple-Coconut  Cake

   Ingredients : 
   1 box white cake mix
   1 can crushed pineapple
   6 egg yolks
   1 c. brown sugar
   1 stick butter
   2 tbsp. flour or cornstarch
   1 can coconut

   Preparation : 
     Mix cake according to directions on box, substituting 
  pineapple juice for liquid.  Bake as directed.  
  TOPPING:  Place in saucepan,  drained pineapple, butter, 
  sugar, egg yolks and flour.  Cook over low heat until 
  thickened.  Spread on cake, sprinkle with coconut.
  Ambrosia  Cake

   Ingredients : 
   1 white cake mix
   1 c. boiling water
   3/4 c. oil
   1 box powdered sugar
   Shredded coconut
   2 (3 oz.) pkg. orange Jello
   4 eggs
   1 (15 1/2 oz.) can crushed pineapple with juice

   Preparation : 
   Dissolve Jello in boiling water and allow to cool 
  for a few minutes.  Add Jello, eggs and oil to cake 
  mix.  Mix at medium speed for two minutes. Pour into 
  greased 9 x 13 pan and bake at 350 degrees for 30 to 
  40 minutes.  Combine powdered sugar and pineapple
  and pour over cake while still hot.  
  Sprinkle coconut on top.

Hi Lisa,

More thoughts. There was a "Pig Picking Cake" that was popular years ago that was a white cake with white icing and coconut, but it had mandarin orange slices on top. Your friend may be thinking of an "Italian Cream Cake", but that one doesn't have pineapple. Recipe below.

I would say your description fits the Pina Colada Cake best. I don't know for a fact that this cake was popular in the 1950's, but since the Pina Colada drink was created in 1952, the cake may have been created soon after, as a result of the drink's popularity.


  Italian  Cream  Cake

   Ingredients : 
   1 stick butter
   1/2 c. Wesson oil
   2 c. sugar
   5 eggs, separated
   1 c. buttermilk
   1 tsp. baking soda
   2 c. flour
   1 tsp. vanilla
   1 c. shredded coconut
   1/2 c. nuts
   1 (8 oz.) pkg. cream cheese, melted
   1 stick butter, softened
   1 tsp. vanilla
   1 box powdered sugar
   1/2 c. chopped nuts

   Preparation : 
     Cream butter, oil and sugar.  Add egg yolks one at a time, 
 beating after each addition.  Stir soda into buttermilk.  
 Add sifted flour to batter alternating with buttermilk 
 mixture.  Add vanilla, coconut and chopped nuts.  Beat 
 egg whites and fold into mixture.  Pour into a greased 
 and floured 9x13 inch cake pan or two layer pans.  Bake 
 at 325 degrees for 45 minutes.  Beat cream cheese and 
 butter.  Add nuts, vanilla and powdered sugar.  Continue 
 to beat until of spreading consistency.   
 From: Lisa
To: phaedrus
Subject: Re: cake recipe from 1950's
Date: Wednesday, November 06, 2002 7:31 AM

Thank you so much for responding.  I'm sure that we will be 
able to satisfy the folks on the movie set with one of these 



German Deli Potato Salad

----- Original Message -----
From: Lorraine
To: phaedrus
Sent: Monday, November 04, 2002 1:45 PM

> Hi,
>      I've been looking for a potato salad recipe that would be 
> from German deli's.  The creamy dressing was made with vinegar 
> and mayonaise and maybe some onion (not sure).   We would buy 
> it at Geman Deli's in Brooklyn, NY if that's any help.  
> I would appreciate your help.  Thank you.

Hello Lorraine,

Gosh, I've never had potato salad from a German Deli in Brooklyn, so I wouldn't know it if I saw it. I did find one recipe on the web that called itself that. See below. I'm also sending the other "German" and "deli" recipes that I found.

BTW, there's some problem with your e-mail. My replies are coming back marked "unknown".


German - Deli Style Potato Salad

5 lbs. potatoes
1 med. grated onion
1/4 c. Heinz white vinegar
2 tbsp. sugar
1 1/2 tsp. salt
1 1/2 c. water
1/4 tsp. white pepper
1/4 c. vegetable oil
3/4 c. Hellmanns mayonnaise

In a large pot, cover unpeeled potatoes with water and 
cook until tender. Drain, peel, and thinly slice into a 
large bowl. Add grated onion.

In a small saucepan, combine white vinegar, sugar, salt, 
water, and ground white pepper. Heat to boiling and pour 
immediately over the sliced potatoes and onion, mixing 
lightly with a rubber spatula.

Cover and marinate for 2 hours in refrigerator. Blend in 
oil and mayonnaise until creamy, mixing very well.

Note: For German style, add crisped bacon bits and a little 
of the bacon fat instead of mayonnaise. You may also with 
to add more vinegar to taste.
German Potato Salad #1

1 lb. new potatoes
2 scallions (green onions)
2 tsp. white vinegar
1/2 tsp sugar
4 tsp fresh dill
2 tbsp low cal mayonnaise or sour cream

1) Peel potato and dice into cubes. Boil potatoes and add salt.
2) Chop scallions into fine pieces and saute (in olive oil) 
   until browned.
3) Drain water off potatoes. Mix with scallions. Add vinegar, 
   sugar and dill.
4) Mix together, then add mayo (or sour cream).

Makes: 6 to 8 servings
Octoberfest German Potato Salad

3 pounds potatoes, peeled and sliced
1/2 cup chopped onion
2 teaspoons salt
1/2 cup mayonnaise
1/4 cup vegetable oil
1/2 cup cider vinegar
2 tablespoons white sugar
2 tablespoons dried parsley
 ground black pepper to taste


1 Bring a large pot of salted water to a boil. Add peeled 
and cut potatoes; cook until tender but still firm, about 
15 minutes. Drain, and transfer to a large bowl. Add onions.
2 In a large bowl, whisk together the mayonnaise, oil, 
vinegar, sugar, parsley, salt and pepper. Gently stir in the 
potatoes and onion. Let stand for 1 hour before serving to 
enhance flavors.
Deli Style Potato Salad

5 lbs. potatoes (russet preferred)
1 medium yellow onion, finely chopped
3 cups of water
1 cup white vinegar
1 1/3 cups sugar
1/2 cup salt
2 cups prepared mayonnaise

Boil potatoes with skins on until just cooked. Do not 
overcook - test frequently with a knife. When cooked, 
place in cold water bath for one hour. Peel potatoes 
and refrigerate for one hour. Cut potatoes into cubes 
(not too small) and place in large bowl, sprinkle with 
chopped onion. Set aside.
NYC Deli Style Potato Salad

5 pounds boiled potatoes (new potatoes are best), chilled, 
then peeled and sliced 3/16" thick (not diced). Do not use 
baking potatoes. Do not overcook.
1/2 cup grated carrot
1/4 cup each red and green bell pepper - small dice
1/4 cup minced curley parsely


1 1/2 cups Hellman's Mayo
1/4 cup white vinegar
1 Tbls kosher salt
1/2 Tbls ground black pepper
1/2 Tbsp powdered mustard (optional)

Mix potatoes with dressing (mix with hands). Not all 
potatoes are created equal, so....Thin dressing with 
milk (buttermilk is best) if necessary. Adjust vinegar, 
salt, pepper to taste. Refrigerate 24 hours before 
serving. Dust finished salad with paprika.

NYC deli-style potato salad contains no onion, no sugar.
New York Deli Style Potato Salad

3-4 medium new red potatoes
1 celery rib cut in large dice
1 carrot cut in large dice
1 small onion, finely chopped
chopped parsley
2 Tblsp. mayonnaise
1 Tblsp. white vinegar
salt & pepper to taste

Boil potatoes with skins on for about 20-25 minutes until 
tender. Let cool. Mix all ingredients and chill.

You can also add green or red pepper if desired. Enjoy!

Morrison's Cafeteria Sweet Carrot Soufflé

From: Cynthia 
To: "phaedrus" >
Subject: Re: old cold case etc.
Date: Monday, November 04, 2002 12:13 PM

Hope these are what you were looking for.  I have NO clue as to 
where I got the carrot souffle, sorry.  It might have been Southern 
Living magazine.

The Original Morrison's Sweet Carrot Soufflé

3 1/2 lbs. peeled carrots
1 1/2 lbs. sugar
1 T. baking powder
1 T. vanilla extract
1/4 c. all-purpose flour
6 large eggs
1/2 lb. margarine
sifted powdered sugar

Steam or boil carrots until extra soft. Drain well. While 
carrots are warm, add sugar, baking powder and vanilla. 
Whip with mixer until smooth. Add flour and mix well.

Whip eggs and add to flour mixture, blending well. Add 
softened margarine to mixture and blend well. Pour mixture 
into baking dish about half full, as the soufflé will rise. 
Bake in 350F degree oven about 1 hour or until top is
a light golden brown.

Sprinkle lightly with powdered sugar over top before serving. 
Serves 10.

Piccadilly Cafeteria Lemon Ice Box Pie

From: Cynthia
To: "phaedrus"
Subject: Re: old cold case etc.
Date: Monday, November 04, 2002 12:13 PM

Hope these are what you were looking for. 

Piccadilly Lemon Ice Box Pie

Ease of Cooking: Medium Difficulty
Serving Size: 8

1 Box Jiffy Mix Yellow Cake Mix (prepared as
2 Tbs. Granulated Sugar
1 1/2 C. Sugar
5 Tbls. Flour
1/2 tsp. Salt
2 1/4 C. Whole Milk
3 Egg Yolks (beaten)
1/3 C. Lemon Juice
1/2 tsp. Vanilla
8 oz Whipped Topping (Cool Whip)

Crumble cooled prepared cake and measure 2 cups
of crumbs, pat crumbs
lightly down when measuring. Place crumbs in
small bowl and mix in the
sugar. Spray a none stick spray in 9" pie pan and
pat cake crumbs in pie
pan along the sides and on the bottom. Place pie
crust in a preheated
oven at 275 for 7 minutes. Watch crust carefully
so the crumbs will not
scorch. This process will help to lightly set the
crust. When done remove
and cool crust.
In a 2 quart sauce pan mix sugar, flour, salt and
milk. While stirring
constantly bring ingredients to a low boil and
cook for two or three minutes
until filling becomes thick. Remove pan from heat
and add 1/2 cup of hot
mixture to beaten egg yolks and whisk together.
Place filling back on stove
at a low heat and slowly pour egg yolks into
filling while whisking together.
Pour lemon juice and vanilla into filling and
bring to a soft boil and cook for
two to three minutes longer. Using a whisk
through out the cooking helps
to eliminate lumps. When filling is thick remove
from heat and set aside to
cool down. The filling may be poured into the
crust while still a little warm
but not hot

Place pie in refrigerator for several hours to
set and chill completely. When
chilled, top with whipped topping and sprinkle
the two tablespoons of
crumbled cake crumbs.

Fresh lemon zest may be added to garnish.

Please note if you can not find Jiffy Cake mix, you can 
use a regular cake mix, but you will have twice as much 
crust than you need. So making two pies might be a solution.

Black Forest Cake Origin

  ----- Original Message ----- 
  From: Virginia
  To: phaed
  Sent: Sunday, November 03, 2002 8:50 PM
  Subject: Origin of Black forest Cherry Cake


  We're going to bake a Black Forest Cherry Cake.  We found plenty 
  of recipes, but could not find any information on the origin of
  the cake.  Could you help us out?

  Thank you,


Hello Virginia,

What we call a "Black Forest Cake" is a derivative of the original dish, which is a "Black Forest Torte", or the famous "Schwarzwälder Kirschtorte". This rich dessert hails from Swabia in Germany's Black Forest region. It is created by layering kirsch-scented chocolate cake, sour cherries and kirsch-laced whipped cream. A generous coating of whipped cream garnished with chocolate curls and cherries completes the cake.

"Kirsch" is a German cherry-flavored liqueur.



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