How To make Eisenhower's Chocolate Cake

Let's Make Mamie's Million $ Fudge!

Mamie's million dollar fudge recipe from the Fifties Chix book, Travel to Tomorrow.

Making Tunnel of Fudge Molten Lava Cake

This cake was wildly popular in the mid-1960's after it was featured in a Pillsbury Bake-Off recipe book. A rich chocolate cake speckled with chopped walnuts and a soft gooey center satisfies any chocolate lover.


1 3/4 cups sugar
1 3/4 cups unsalted butter (3 1/2 sticks)
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped toasted nuts (walnuts or pecans)


Glaze:

3/4 cup powdered sugar
1/4 cup unsweetened cocoa
2 TBSP milk

Preheat oven to 350 degrees. Grease and flour a 10 Bundt pan. Have eggs and butter at room temperature.


Using a stand mixer, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually add powered sugar to butter mixture, making sure it is fully incorporated. Remove bowl from mixer.


Sift flour and cocoa together. Gradually add into butter mixture and stir in by hand until just combined. Add nuts and stir in until well mixed.


Batter will be thick. Transfer to greased Bundt pan. Level top of batter and place in oven on center rack. Bake 45-50 minutes, or until you see the sides of the cake starting to pull away from the sides of the pan.



Remove from oven and place pan on cooling rack. Let cake cool in the pan until just slightly warm. Invert cake on to a plate, and allow to cool completely. The entire cooling process will take a few hours.



Once cooled, make glaze and put on top of cake. Give glaze an hour or so to set up. Cake is now ready to serve.


For an extra treat, cut a piece of cake and put on plate, warm in microwave for 15 seconds, serve with vanilla ice cream. But cake is delicious on it's own - lots of rich, chocolate goodness.

Grandma's Million Dollar Fudge

To me, the holidays taste like fudge. This is the recipe my grandma always made and I only got to eat it once a year around this time. This year, I made it for you! Happy Holidays!

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Nanny's Million Dollar Fudge. YUM!!

Another family favorite: Fudge. Make it with or without nuts. Very simple, but requires some muscles for stirring.

Making President Eisenhower's Chocolate Cake

In going through a box of old recipes clipped from newspapers that a friend gave me, I came across this recipe published in the Detroit Free Press on Friday, October 12, 1956. President Dwight D. Eisenhower (Ike as he was often referred to) was going to have a birthday on October 14, and this was the cake he requested every year for his birthday. Apparently, it was an old family recipe of Mrs. Eisenhower's. It involves a number of steps, but overall isn't a difficult cake to make - and it was light, moist and delicious!

1/2 cup unsalted butter (1 stick) at room temperature
2 cups sugar
3 eggs, seperated
1 cup sour milk (1 cup milk mixed with 1 TBSP white vinegar or lemon juice)
2 1/2 cups cake flour
1 tsp baking powder
1 tsp baking soda
2/3 cup cocoa powder
1/2 cup boiling water
1/4 tsp salt
1 tsp vanilla

Pre-heat oven to 375 degrees

Sift together cake flour, baking powder and soda, and salt in a large bowl.

Cream together butter and sugar in large bowl until light and fluffy. Beat in egg yolks and vanilla.

In a small bowl, add boiling water to cocoa and stir to dissolve. It will form a smooth paste. Add to creamed mixture and blend well.

Add flour mixture alternately with sour milk to creamed mixture until well combined.

Beat egg whites until they form stiff peaks. Fold into batter.

Pour in two greased and floured 9 inch cake pans. Bake for 25-30 minutes or until cake tests done. Remove from oven and let cake cool in pans for 10 minutes. Invert cakes out of pans onto cooling rack and let cool completely before frosting.

2 unbeaten egg whites
1 1/2 cups sugar
5 TBSP cold water
1/2 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla

You will need a double boiler. Bring bottom pan to a boil and then reduce to simmer. In the top pan off the heat, combine all the ingredients except the vanilla. Stir well to dissolve the sugar as much as possible. Place top pan over bottom pan and begin mixing (an electric hand mixer works best) at high speed until frosting stiffens and will stand in peaks. This may take 7-10 minutes. Add vanilla, and beat in to combine. Spread frosting on cake while frosting is still warm. Allow frosting to set up (at least an hour) before cutting cake.

THE BEST German Fudge I have ever made!

Thank you for joining me today and MERRY CHRISTMAS! This is the BEST German Fudge EVER!

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