When you get to Week 24 of Dave Raymond’s Modernity course, you’ll be covering “Personal Peace and Affluence: The Fifties” After World War Two was over America began celebrating, which even extended to the cakes they made.
While the rest of the world struggled to get back on its feet after the devastation of World War Two, the fifties were a time of prosperity for America. The economy was booming, the boys had come home from the war, families were reunited, the baby boom had started, and the things Americans had gone without during the war years were finally back. Ingredients that hadn’t been seen on store shelves for years appeared again and chocolate, which had been so scarce during the war, flowed from every drug store and candy shop. The the women who had been working in factories for the War effort were able to return home to their kitchens and make cakes like Hershey’s chocolate cake. Hershey’s chocolate cake, which called for six candy bars and chocolate syrup, would have been impossible to make during war years but was made everywhere now. The food shortages were over and it was time for America to celebrate.
Hershey’s Chocolate Cake
*This recipe was adapted from Anne Byrn’s American Cake
- 2 sticks butter, at room temp.
- 3/4 c. sugar
- 4 large eggs, room temp.
- 6 Hershey’s Chocolate bars
- 2 1/2 c. flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt (decrease to 1/8 if using salted butter)
- 1 c. buttermilk, room temp.
- 1/2 c. Hershey’s chocolate syrup
- 2 tsp. vanilla extract
- Preheat the oven to 350 F and grease and flour a bundt or tube pan and set aside. In a large bowl beat the butter on medium with electric hand mixer, 2-3 minutes, until light and fluffy. Add the sugar and beat until combine, then add eggs one at a time, beating in between each addition, until mixture is light and fluffy. Set aside.
- In medium bowl combine flour, baking soda, and salt and set aside. In a double boiler melt the Hershey bars and stir to cool. Gently the melted chocolate to the egg mixture. Starting and ending with the flour mixture, alternate folding the flour and buttermilk into batter. Add the chocolate syrup and vanilla. Pour into greased pan and smooth batter.
- Bake for 55-65 minutes, until toothpick inserted in the middle comes out clean. Remove from oven and let cool for 15 minutes on wire rack. Run knife around edges to loosen cake then turn over onto rack and let cool completely right side up. When ready to serve dust with powdered sugar and enjoy!