Beatrice Ojakangas: Two nostalgic cakes feature odd ingredients - Duluth News Tribune

Even though it was tempting to recycle the whole mess, I began to rifle through part of the pile. It was fun. For instance, there is a column from the Phoenix Gazette entitled “Cheapie Chow” featuring economical, quick recipes sure to get your attention. They encourage you to use boxed hash brown potato mix, margarine, artificially flavored foods, canned mushrooms, instant potatoes and instant onions, canned tuna, canned salmon and various other foods that can sit on your pantry shelf forever. Canned soups became sauces for chicken, pot roast and more. These foods reminded me of camping menus brought into the boundary waters — to use just in case you don’t catch any fish. They don't seem to be for someone who lived a few blocks away from a supermarket.

Then there were little pieces of advice, which she was good at giving, such as: “Don’t throw out the pickle juice when the jar is empty. I use the pickle juice as a marinade for fresh vegetables.” Also: “Cut carrots, cauliflower, celery, etc., into bite-sized pieces. Place in the jar of pickle juice and let stand at least overnight. Makes a tasty relish. I also use the juice to thin down or add flavor to any mustard-based dip or sauce. Use sweet pickle juice to thin down or add flavor to any mayonnaise-based sauce or dressing.”

This pile of clippings brought back lots of memories, too. Remember the Tomato Soup Cake and the Mayonnaise Chocolate Cake? I tried those two gems recently, with positive and nostalgic results.

Tomato Soup Cake with Cream Cheese Frosting (Susanna Ojakangas / For the News Tribune)

Tomato Soup Cake with Cream Cheese Frosting

Grace wrote on this recipe, “real good!”

2¼ cups flour

1½ cups sugar

4 teaspoons baking powder

1 teaspoon baking soda

Optional: 1½ teaspoons ground allspice, 1 teaspoon cinnamon, ½ teaspoon cloves

1 stick (½ cup) soft butter

1 (10.5 oz) can condensed tomato soup

2 eggs

½ cup water

FROSTING:

½ cup (1 stick) butter

1 (8 oz.) package cream cheese, at room temperature

2½ cups powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease and flour two 8- or 9-inch round cake pans. In a large mixer bowl, sift together the flour, sugar, baking powder, baking soda, spices. Add the butter and tomato soup; beat at medium speed for 2 minutes, scraping the bowl often. Add eggs and water; beat 2 minutes, scraping bowl often. Pour into the prepared pans and bake 35 to 40 minutes or until top springs back when lightly touched. Let stand in the pans for 10 minutes, then remove and cool on a rack. Frost with cream cheese frosting. Makes 8 servings.

For the frosting: Blend the butter and cream cheese together. Gradually add the powdered sugar, blending well. Mix in the vanilla extract. Mix until smooth. Spread between the layers and around the sides of the cooled cake. Sprinkle top with powdered sugar if desired.

Mayonnaise Chocolate Cupcakes with a Brown Sugar Frosting (Susanna Ojakangas / For the News Tribune)

Mayonnaise Chocolate Cupcakes with a Brown Sugar Frosting

This sounds like a horrible idea, but in the end, you don’t taste the mayonnaise, which takes the place of shortening and eggs. The batter is really quick to stir up! For some reason, I remember this cake as a summertime favorite.

1 cup water

1 cup mayonnaise

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup sugar

¼ cup unsweetened dark cocoa

1 teaspoon baking soda

1 teaspoon baking powder

FROSTING:

½ cup packed brown sugar

¼ cup (½ stick) butter

2 tablespoons milk

1¼ to 2 cups powdered sugar

Preheat the oven to 350 degrees. Line 18 muffin cups with paper cupcake liners.

In a large bowl, combine the water, mayonnaise and vanilla until well blended. In another bowl, combine the flour, sugar, cocoa, baking soda and baking powder. Beat the dry ingredients into the creamed mixture until well blended.

Scoop the batter into the prepared muffin cups. Bake for 25 to 35 minutes or until a wooden pick inserted into the center comes out clean. Remove from the oven and cool completely.

Mayonnaise Chocolate Cupcakes with a Brown Sugar Frosting (Susanna Ojakangas / For the News Tribune)

For the frosting: Measure the brown sugar and butter into a saucepan and place over medium heat. Stir in the milk and powdered sugar, then cook until mixture is bubbly and smooth. Spread over the cooled cupcakes.

Beatrice Ojakangas (News Tribune photo)

Beatrice Ojakangas is a Duluth food writer and author of 31 cookbooks. Find her online at beatrice-ojakangas.com.

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Beatrice Ojakangas: Two nostalgic cakes feature odd ingredients - Duluth News Tribune
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