Sent: Thursday, February 23, 2017 4:22 PM
Subject: Decades old cake
I'm searching for a recipe that was lost to the ages- my great grandmother
took it with her to the grave. My mother gleefully describes this decadent,
sweet, never dry but always moist, amazing cake with a look of sadness
because she cannot have it. I'm hoping you can help me take away that
This cake- masterpiece, even- was 7 layers high. Not half layers, but
honest-to-God layers just like you get two of if using a cake mix. It is
described as being 12+ inches high. Made of chocolate so rich you can only
handle a sliver of the whole thing at a time. Rich, chocolate buttercream
fills between the layers and coats the whole gorgeous dessert.
There was no name other than "Violet's Chocolate Cake".
She was 3rd generation German, spoke it fluently and wrote in both english
and German. Her family was settled in Kentucky (Nothern, closer to
Cincinnati than any other city). When she married she moved two hollers
I'm hoping you can find it!
A request such as yours is quite problematic. All you really have is that it
was seven full layers and was chocolate with buttercream frosting. "Moistness"
and "richness" and "decadence" and "sweetness" are too subjective to be good
identifiers. I searched for “7 layer chocolate cake recipes” and “seven
layer chocolate cake recipes,” but the only recipe that could find with full
seeming layers is here: 7 Layer Chocolate Cake
There’s a photo of the cake, and it looks quite rich and moist and appears to
be made with full layers, so you might want to try that recipe.
I tried using “Kentucky” and/or “German” as identifiers, but came up empty –
I found no 7 layer chocolate cake recipes that contain those terms. Even if
I had found a dozen chocolate seven layer cake recipes, there would be no way
to identify one as being the same recipe as your great-grandmother used. You
have to have a unique identifier to determine that. So, I hope that the
recipe at the link above works for you.
I found a recipe called “Violet’s Black Chocolate Cake”, but it’s not seven
layers and I have no faith that it’s the same Violet. It’s in abbreviated
form, so perhaps a bit difficult to interpret:
“Violet's chocolate cake MRS. ADAM HEIBECK CHESTER -- Mrs. Adam Heibeck, a
member of the Parkside New Century Club says 'I usually serve this cake for
company, because it can easily be made a day or two in advance.'
VIOLET'S BLACK CHOCOLATE CAKE 4 oz. (4 squares) bitter chocolate Y 2 cup
butter 1 cup boiling water 2 cups sugar 2 cups cake flour (sifted . before
measuring) 1/2 tsp. salt I 1 /) tsp. soda y 2 cup thick sour, milk or
buttermilk 2 eggs beaten 1 tsp. vanilla.“
That’s all there is – no baking instructions, etc. It was published in The
Delaware County Daily Times of Chester, Pennsylvania, March 7, 1973.
I will post this for reader input.
Sent: Friday, February 24, 2017 4:23 AM
I recently tried a new recipe which I had torn out of a magazine or newspaper.
We were not so impressed when we tried it, so I threw the recipe. The next day
we had the leftovers and decided it was better. But now I no longer have the recipe.
Here is what I remember about making it:
Roll chicken breasts in flour, salt and pepper. Brown both sides in olive oil. Remove chicken.
In same pan, saute Greek olives, basil, capers. Add chicken broth, white wine. Cook for few minutes.
Return chicken to pan and simmer. Serve over noodles, sprinkle with lemon juice.
I may have forgotten some ingredients…does this sound like a recipe you are familiar with?
Well you have a lot of ingredients, which is helpful, but I could not find a recipe that quite matches
your ingredient list. The dish sounds like a variation of “Chicken Piccata,” which is often served over pasta.
The most important details (The devil is in the details.) that would help find your exact recipe would be
the exact name of the dish, and the name of the magazine or newspaper in which you found the recipe.
There are chicken piccata recipes on these sites:
Sent: Thursday, February 23, 2017 9:40 PM
Subject: wow i found you
HI. i beg you to find one more Hershey chocolate or fudge sauce recipe. please???i used it in the 1990's
it was in a small pamphlet and it called for canned or evaporated milk. Pretty please with hot fudge on
it can you find it for me? it's the best! Thanks in advance and I would be so very happy to have that
This means so much to me.
Well, there is no recipe like that on the Hershey’s site, which is the logical place to check first.
There is also no recipe like you describe that mentions anything about being in a Hershey’s pamphlet.
One thing you have to understand about this sort of recipe is that when someone posts it on the Internet,
they almost never say “I got this recipe from a Hershey’s pamphlet.” That makes it difficult to find the
particular recipe from out of all the hot fudge recipes that are on the Internet. You also left out an
important identifier – Which Hershey’s product was used in it? Cocoa? Bittersweet chocolate? Chocolate syrup?
Hershey bar milk chocolate? There are hot fudge sauce recipes that use each of these and evaporated milk.
The evaporated milk is a good clue – without it, I might have been unable to find anything at all that
I could send you.
Here are a variety of recipes that I found using a Hershey’s product and evaporated milk. The ones using
Hershey’s Cocoa are by far the most common.
Hot Fudge Sauce 1
Hot Fudge Sauce 2
Microwave Hot Fudge Sauce
Hot Fudge Sauce 3
Hot Fudge Sauce 4
Hot Fudge Sauce 5
Hot Fudge Sauce 6
Subject: hershey's hot fudge sauce
Date: Saturday, July 01, 2017 6:14 AM
You had a request that you posted on 3/31/17 for Hershey's Hot Fudge Sauce.
Years -- and I mean years -- ago there was a program named Mastercook. It
had thousands of recipes. It is so old it will not run on today's
computers. I ran it on an old laptop. Thought you might be interested in
Hershey's Hot Fudge Sauce
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Sugar
1/3 c Light corn syrup
1/2 c Hershey’s cocoa
1/3 c Butter
5 oz Evaporated milk
1 t Vanilla
Combine sugar and cocoa in small saucepan; blend in
evaporated milk and corn syrup. Cook over medium
heat, stirring constantly, until mixture boils; boil
and stir one minute. Remove from heat; stir in butter
and vanilla. Serve warm. From Hershey’s.
Makes 2 1/2 cups