How To make French Chocolate Cake/1953 Winner
2 c All-purpose flour
3/4 ts Baking soda
1/2 c Cocoa powder
3/4 ts Salt
1/3 c Butter or margarine
1 1/3 c Sugar
3/4 c Water
1/2 c Sour cream
1 ts Vanilla
3 Egg whites
Brown sugar chocolate -frosting: -- * A junior winner in the cakes division-1953 Pillsbury Bakeoff. Sift together the flour, soda, cocoa powder (unsweetened) and salt; set aside. cream butter until fluffy and light then add water, sour cream and vanilla. Mix with flour mixture and beat until smooth. Beat egg whites for 1 minute then fold into batter. Pour batter into 2 well greased and lightly floured cake pans. Bake in preheated 350 degree oven for 25-30 minutes. Cool then frost.
* Brown Sugar Chocolate Frosting: Combine 1/2 cup packed brown sugar, 1/2 cup water and 2 tablespoons butter in saucepan. Cook until a little syrup dropped into cold water froms a soft ball. Remove from heat and add 2 squares chocolate; stir until melted and smooth. Blend in 2 cups sifted confectioners sugar and 1/8 teaspoon salt, alternately with 1/4 cup cream. Beat well then add 1 teaspoon vanilla. Thin with additional cream if necessary, a few drops at a time.JM. -----
How To make French Chocolate Cake/1953 Winner's Videos
French Silk Pie: How did the Pillsbury Bake-Off get Started?
Here's how to make this easy Chocolate French Silk Pie recipe that was a Pillsbury Bake-Off winner! This 1950s dessert is no bake and delicious! Learn some Pillsbury history too!
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1 (9 inch) Pie Crust, baked
1/2 Cup Butter, Softened
3/4 Cup Sugar
1 oz baking chocolate melted and cooled (bittersweet or semi sweet)
1 TSP Vanilla
2 Eggs
Cream butter and sugar, mix well for about 2-3 minutes. Blend in chocolate and vanilla. Add one egg at a time mixing for 5 full minutes after each egg. Don't mix both at once. Please don't skip this step.
Fill an already baked pie crust with the filling and chill in refrigerator for 1-2 hours. Top as you like with whipped cream and nuts of your choice. If you are nervous about raw eggs, buy pasteurized eggs.
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Follow scientists as they are tasked with reducing sugar in Dairy Milk without changing its taste. The obesity crisis and concerns about the amount of sugar in everyday items means that firms like Cadbury – fairly or unfairly (no one’s hiding the sugar in chocolate, after all) – are in the spotlight.
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A BRITISH AFTERNOON TEA FOR 80 SORORITY GIRLS - AND AN AMAZING CORONATION CHICKEN RECIPE
Afternoon tea is quintessentially British. Enjoy, as I share the history and etiquette of afternoon tea including some of the Royal Family's favorite dishes at a college sorority house. Milk first or last? What's the Queen's favorite tea cake?
I also demonstrate the delicious CORONATION CHICKEN that was created to celebrate the Coronation of Queen Elizabeth II in 1953 and the recipe that I used to prepare at Buckingham Palace when it was on the menu. A fabulous twist on chicken salad perfect in a sandwich, for a light lunch with rice salad or piled onto a baked potato.
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CORONATION CHICKEN RECIPE
4 cooked chicken breasts
1 cup mayonnaise
¼ cup heavy cream
1 TBS curry powder (or to taste)
1/2 cup diced red pepper
1/2 cup diced red onion
1/4 cup diced ripe pineapple
1/4 cup diced apricots
salt and pepper to taste
In a large bowl combine all of the sauce ingredients and mix well. Cut the chicken into bite size pieces and fold into the sauce mix. Spoon into a large serving bowl.