Ash Cake from the 1930s

  • 2 cups corn meal
  • 1 teaspooon salt
  • 1 tablespoon sugar
  • boiling water

Mix corn meal, salt and sugar, then add enough boiling water to make a stiff dough. Let stand an hour or two. Mold between the hands into cakes ¾ inch thick. Lay on hot hearth stones near fire until the outside dries a little. Cover with hot ashes and bake at least ½ hours, or until done and well browned. Shake off ashes and wipe with a cloth.


Death By Chocolate Poke Cake

Death By Chocolate Poke Cake

  • Butter, for greasing
  • Flour, for pan
  • 1 box chocolate cake mix, plus ingredients called for on box
  • 1 14-oz. can sweetened condensed milk
  • 1 c. semisweet chocolate chips, melted
  • Chocolate shavings, for garnish
  • 1 c. butter, softened
  • 2 1/2 c. powdered sugar
  • 3/4 c. cocoa powder
  • 2 tsp. pure vanilla extract
  • pinch of kosher salt
  • 1/4 c. heavy cream (plus more if necessary)


  1. Preheat oven to 350º and butter and flour a 9″-x-13” pan. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, 26 minutes.
  2. Poke cake all over with the bottom of a wooden spoon. In a small bowl, mix together sweetened condensed milk and melted chocolate. Pour mixture into the holes.
  3. Make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
  4. Spread frosting all over cake with an offset spatula and sprinkle with chocolate shavings.

Vintage WW1 Eggless, Milkless, Butterless Cake

  • 1 cup water
  • 2 cups raisins
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1 cup brown sugar
  • 1/3 cup lard (shortening)
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder

Place water, raisins, cinnamon, cloves, brown sugar, lard (shortening), nutmeg and salt in a saucepan and mix. Place on heat and bring to a boil. Cook 3 minutes. Allow to cool, then sift together the flour, baking soda and baking powder. Stir into cooked mixture.

Place in a greased loaf pan and bake at 350° for one hour.

7 – Minute Icing

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES

  • 1 egg WHITE
  • 3/4 cup sugar
  • pinch of salt

Combine in double boiler; beat about 1 minute. Cook over boiling water, beating constantly about 7 minutes. Remove from heat. Add 1/2 tsp vanilla and beat about 1 minute more.

Spread on cake. Sprinkle with coconut, if desired. Will frost an Angel Food cake, 1 square layer or 2 layer cake.


  1. Spread 1 can crushed pineapple or Pineapple Icing, over cake, then ice cake with 7-Minute Icing.
  2. Cook 7-Minute Icing, using 2 egg whites, then fold in carefully – 1/2 jar drained Mincemeat.

7 – Minute Icing

Mrs. Russell Adams

  • 2 egg WHITES
  • 1 1/2 cups sugar
  • 1 1/2 tsp Karo
  • 1/3 cup water
  • dash of salt

Beat on high-speed over water for approximately 7 minutes, till mixture forms peaks. Add about 10 marshmallows the last-minute or 2. Remove from heat and add 1 tsp vanilla and beat a little more.

Frost top and sides of cake. Sprinkle with coconut, if desired.

7 – Minute Frosting

Mrs. Loduskee Ham, PM
Farmerville, La. #207 OES

  • 2 egg whites
  • 1 Tbsp light corn syrup
  • 5 Tbsp water
  • 1 1/2 cups sugar
  • 1/4 tsp cream of tartar

Combine in top of double boiler. Beat for 1 minute at high speed; place over boiling water and beat till mixture forms peaks when beater is raised, about 7 minutes. Remove from boiling water.


  • 1 tsp vanilla; continue beating till thick enough to spread. Frost top and sides of cake.

Sprinkle with

  • 1 (3 1/2 oz) can flaked coconut

Sea-Foam Frosting

  • 2 egg WHITES
  • 1 1/2 cups brown sugar, firmly packed
  • 5 Tbsp water
  • Dash of salt

Combine in top of double boiler. Beat slightly to mix. Place over rapidly boiling water; beat with mixer at high-speed till frosting stands in peaks, about 7 minutes. Remove from heat.

Add 1 tsp vanilla. Beat 1-2 minute more or till thick enough to spread.

For BANANA SPICE CAKE, top with Banana slices (1 banana dipped in fruit juice); put layers together.

Frost cake; make swirls. Spoon melted chocolate, 2 squares sweetened cooking chocolate and 1 Tbsp oleo, melt together and cool, into swirls.

Pineapple Filling

Mrs. Jesse Hudson

Mix and boil to thick

  • Juice of 1 large can Pineapple
  • 2 cups sugar


  • the can of crushed pineapple
  • 2 Tbsp flour
  • add 5 egg YOLKS, beaten, mixing well

Mix with the cooked syrup and simmer 5 minutes more. Cool and spread on 1-2-3-4  cake. 1 layer or 3 layers.

Rich Pineapple Filling

  • 3/4 cup sugar
  • 2 1/2 Tbsp cornstarch
  • 1/8 tsp salt
  • 2 Tbsp butter
  • 1 tsp grated lemon rind
  • 1 Tbsp lemon juice
  • 3 eggs YOLKS beaten
  • Large can crushed Pineapple and juice

Mix in saucepan and cook till smooth and thick, stirring constantly. Cool slightly. Spread.