Coffee Layer Cake recipe from 1941

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This Coffee Layer Cake appeared in the Minneapolis Tribune and Star Journal on June 10, 1941. The cake itself is more molasses-flavoured than coffee-flavoured. To enhance the coffeeness, I used a coffee flavoured frosting.
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Potato Cake recipe from 1913

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This hidden gem was found in a newspaper dated August 28, 1913. It’s moist, delicious, and not at all what you’d expect from a cake that has mashed potatoes inside. No one would ever guess!



INGREDIENTS


Cake:

  • 2 cups sugar (400g)
  • 1 cup unsalted butter (227g)
  • 1 cup mashed potatoes
  • ½ cup grated chocolate (50g)
  • ½ cup milk
  • 4 eggs
  • 2 cups all-purpose flour (240g)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 cup nut meats (optional)

Frosting:

  • 1 cup butter (227g)
  • 2-3 cups icing sugar
  • ½ cup cocoa powder (50g)
  • 2-4 tbsp heavy cream
  • 1 ½ tsp vanilla extract
  • ½ tsp salt

Method:

  1. Preheat oven to 350°F/175°C.
  2. Grease and line two 8-inch pans.
  3. Peel, boil, and mash enough potatoes to make 1 cup of mashed potatoes. (Do not add any milk or butter. Plain mashed potatoes only.)

Cake:

  1. In a large bowl, cream butter and sugar. 
  2. Add eggs one at a time, incorporating fully before adding the next egg. 
  3. Mix in mashed potatoes. 
  4. Sift flour, baking powder, cinnamon, and cloves into a separate bowl. 
  5. Add the flour mixture and milk to the batter alternately, beginning and ending with the flour mixture. 
  6. Fold in the grated chocolate. (I used semi-sweet chocolate.)
  7. If you are adding nuts, fold them in with the chocolate. 
  8. Divide the batter evenly between two prepared 8-inch cake pans. Level batter with a spatula.
  9. Bake in a preheated oven at 350°F/175°C for 25-30 minutes, or until a toothpick or cake tester comes out clean.
  10. Let cool in pans for 15 minutes before turning onto a cake rack to fully cool. 

Frosting:

  1. In a large bowl, cream the butter until light and fluffy.
  2. Add 2 cups of icing sugar, the cocoa powder, salt, vanilla extract, and 2 tablespoons of heavy cream. 
  3. Mix until a spreadable frosting forms. 
  4. If the frosting is too thick, add more heavy cream; 1 tablespoon at a time. 
  5. If necessary add more icing sugar or heavy cream to adjust to your preferred taste and texture. 

Once the layers have cooled fully, assemble and ice as you like.  :)


Enjoy!


Original newspaper clipping:


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