CHOCOLATE CAKE with PUDDING MIX

 Chocolate Cake with Pudding Mix is an unusual name for a cake but since the recipe dates back to the mid-century (aka 50s). Were cake mix companies producing cake mixes that included puddings that far back? I don't know, but I do know that you have to be careful making cake recipes that use a cake mix and then add a pudding mix and buy a cake mix that does not include pudding. 

I found this recipe in a cookbook I bought at an estate sale called Mary Meade's Magic Recipes, A cookbook for the electric blender by Ruth Ellen Church. I actually bought the cookbook not realizing the recipes used a blender. (OK. I admit I didn't read the cover completely...seeing Mary Meade was enough for me. The estate sale had so many books for sale - many of which were cookbooks. I didn't want to hold Friend Janice up too long before we moved to another room - yes we walk together through a sale. It is much more interesting to be with someone who shares your interests, but has some different ones also as you go room by room. 

I thought I would share what I discovered when I researched Mary Meade just in case you were not familiar with the name. Mary Meade was the pen name used by five different food editors for the Chicago Tribune from 1930 to 1974. Ellen Church was the longest tenured food editor from 1936 to 1974. She published recipes, books, and booklets under her own name as well as the Mary Meade pen name. When Ellen retired, so did Mary Meade. My book was copyrighted 1952, 1956, and 1965.

The recipe is made in an 8 x 8 x 2 - inch pan. The recipe for the icing was also included. It makes enough icing to frost one square cake removed from the pan or a two-layer cake. 

The cake is very rich and dense and the canasta group really enjoyed it. You could always add a scoop of ice cream if you like. I always enjoy a scoop of ice cream with chocolate cake.

PRINTABLE COPY OF THE RECIPE

CHOCOLATE CAKE with PUDDING MIX

1     cup cake flour

1     teaspoon baking soda

1/2  teaspoon cream of tartar

1/4  teaspoon salt

1/2  cup shortening

1     cup milk (I used skim milk)

1     teaspoon vanilla

2     eggs

2     packages chocolate pudding mix (4 - serving size - cook and serve NOT instant)

Preheat oven to 350 degrees F. Use a well-greased 8 - inch square pan lined with wax paper. Set aside.

Sift together the cake flour, baking soda, cream of tartar, and salt. Set aside.

Place in a blender container the shortening, milk, vanilla, eggs and pudding mix.

Blend until smooth

scraping the sides of the container as needed.

Pour over the dry ingredients and

stir well.

Pour batter into prepared pan and

bake for 40 to 45 minutes.

I know it might not look like the best chocolate cake, but looks can be deceiving.

Cool in pan for about 10 minutes before removing from pan.

Peel off wax paper.

Frost with chocolate icing when cool.

CHOCOLATE ICING

2     tablespoons soft butter

1     teaspoon vanilla

2     ounces unsweetened chocolate, melted according to directions on package for melting.(I did use semi-sweet chocolate)

3       tablespoons hot milk

1/2    teaspoon salt

2-1/2 cups powdered sugar (sifted)

3 - 4  ounces of cream cheese

Place in blender container the soft butter, vanilla, melted chocolate, milk, and salt. Blend until smooth. Add the powdered sugar gradually with the motor running and cream cheese.