Betty Crocker's 1952 Color-Vision Cake

[kevin313]

In an ad I saw for Betty Crocker Cake Mixes from 1952, there was a recipe for a "Color-Vision" cake. The recipe basically took a cake mix and used flavored gelatin to add color and flavor to the cake and the frosting. Based on what I had in the pantry, I used orange gelatin and also added some drained crushed pineapple to the frosting, making an Orange Pineapple Color-Vision Cake, although you could use any flavor of gelatin. I took the cake to a party and people went crazy over it!

 

[kevin313]

Here's the recipe:

 

[classiccaprice]

I have made this one for years. Often I decorate the top with fresh/canned fruit to match the flavor... Pineapple, cherries, strawberry... The grape one was interesting!

Fun fun fun!

 

[cuffs054]

Kevin, does it matter if you use sugar free jello?

 

[norgeway]

Sice its a snowy

Icy cold night, im going to stir this one up, maiden voyage for the NIB Sunbeam mixer I got this week!

 

[kevin313]

Cuffs- you can probably use the sugar free jello but I dint know about the measurements as there is not 3 ounces in a sugar free box. You would need to keep the proportions the same.

Hans- hope you get a lot of fun out of that beautiful chrome Sunbeam!!!

 

[cuffs054]

Kevin, good point. Never thought of the diff in measurements. The frosting you made, is that called "boiled frosting"?

 

[tomturbomatic]

Double boiler

I remember reading in several use and care manuals for electric ranges that the gentle heat of "medium" eliminated the need for a double boiler. I have not made 7 minute icing since 1965 and I used a white enamelware double boiler then because I thought it was one of the neatest pans in mom's kitchen. I remember Julia Child making Hollandaise without a double boiler by just moving the pan on and off the heat while wisking. I did that once when there was no double boiler and it worked. The main difference between the above two preparations is that 7 minute icing is made over gently boiling water and Hollaidaise is made over simmering water.

 

[chachp]

Sounds really good

<span style="font-family: verdana,geneva;">It's a cold here today at least by Arkansas standards.   I may just have to try this out.  It sounds really good Kevin.</span>

 

[chachp]

We hated it!!!

 

<span style="font-family: verdana,geneva; font-size: 24pt;">NOT!</span>

 

<span style="font-family: verdana,geneva; font-size: 12pt;">OMG!  That cake is so good.  We were going to just have a little taste after dinner because we were both kind of full.  Well a little taste turned into this.  </span>

 

<span style="font-family: verdana,geneva; font-size: 12pt;">But I do have a question.  If you look in the pictures one of the cakes kind of started to run over as if the oven was out of balance or something which it's not.  I checked it with a level.  I guess i didn't capture it as well as I thought I did in the picture.  It's not like it was rising up and then fell over it just started running over on one side.  </span>

 

<span style="font-family: verdana,geneva; font-size: 12pt;">Anyone know what would cause that to happen?  I've never seen that happen before.  Obviously it didn't affect the taste.  If it would affect the taste I can't imagine what it would taste like had that not happened!!</span>

 

<span style="font-family: verdana,geneva; font-size: 12pt;">Thanks Kevin.  This one is a keeper for sure!</span>

 

[kevin313]

Thanks, all!

Cuffs - yes, the frosting used here is sometimes called "boiled frosting" or "seven minute frosting" (although it takes a little longer, I think!).

Chach - so glad you made this and your finished cake looked beautiful!! I don't know why one of the cake pans ran over like it did. Glad you liked the recipe!

 

[norgeway]

Tip on the frosting...If you add about

2 TBSP of corn syrup,the frosting will stay smoother and not get grainy, We ate this cake in 3 days..LOL

 

[chachp]

We have just a sliver left or ours

<span style="font-family: verdana,geneva;">Hubby will likely have it for a snack when he gets home from work.  I evened it off when I was home at lunch.  I couldn't have an unsightly cake on the counter so I took a knife and evened it all up.  You know that's the kind of guy I am.  I really didn't want any but I'm always taking one for the team. </span>