With Valentine’s Day right around the corner, I couldn’t help but make something chocolately. I’ve been toying with this dish for the last few weeks. I found the original recipe in Better Homes and Gardens. It was first published in the 1940’s, during The Great Depression. When the cake bakes, it separates into two layers, a cake layer which rests on a pudding layer. No wonder this dish was such a hit. They’ve been sharing ever since.
I’ve got an interesting collection of vintage cookbooks, from names you wouldn’t recognize today to Bon Appetit special publications. Whenever I see a copy of Better Homes and Gardens, I snag it. There’s something so American about their recipes. I marvel at how cooking has changed so much, and still not at all.
Needless to say, I had to transform this recipe into a gluten-free, refined sugar-free delight.
Since it was originally a Depression Era recipe, it didn’t call for any eggs. It was light on sugar and milk. I further reduced the sugar, added some stevia, and swapped out the dairy for So Delicious unsweetened coconut milk.
Joe and I both thought that the cake needed more pudding, so I played around with the water ratio until it made just the right amount. The cake is tender. The pudding layer is scrumptious and eliminates any need for icing.
Instead of topping this cake with ice cream, which would be divine, I opted for fresh raspberries and a few carob chips. The tangy berries were a satisfying compliment to the sweet chocolate cake.
What do you collect in your kitchen? How does it influence your cooking?