A Slash & Dine Toast to Vincent Price
Vincent Price was one of a kind. Truly a horror icon, he could scare us and make us laugh all in the same breath. We could go on for days about the films he appeared in that have become some of the world’s finest work in movie history, but since it’s all about Vincent Price right now on Brutal As Hell, we want to show you another side of the legend. The man loved food. He was raised with cooking and baking in his blood. Ever heard of Dr. Price’s Baking Powder? Yep, that was his grandfather who invented cream of tartar baking powder. And if that isn’t cool enough for you foodies, his dad was the President of the National Candy Company. Um, where do we sign up for that job? While Vincent had acting as his main passion, he did carry on the Price Family tradition by releasing a cookbook, A Treasury of Great Recipes. Vincent and his wife Mary loved to travel the world to try new foods, find new recipes and come home and prepare them for friends. A Treasury of Great Recipes holds their tried and tested favorites and we can attest that this cake from them is absolutely delicious. So while everyone here at Brutal As Hell is celebrating the life and achievements of Vincent Price in their own special gory way, we would like to toast to the man who had an appetite like us.
“On baking days our large kitchen table comfortably allows us to work together separately. My department is the bread baking side, Mary’s the more glamorous cake bakery. It’s a good partnership, because though I supply the necessary bread and butter, life’s a lot more fun trimmed up with an occasional piece of Mary’s cake. This Dark Mocha Cake is one of her triumphs.” – Vincent Price
Dark Mocha Cake
5 oz bitter chocolate, cubed
1 cup milk
1 cup white sugar
3 eggs, separated
1/2 cup butter
1 cup light brown sugar
2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1/4 cup water
1 tsp vanilla
1. In saucepan combine chocolate and 1/2 cup milk. Stir over low heat until chocolate is melted and mixture is smooth. Stir in white sugar and 1 egg yolk. Cook, stirring continuously, for 3 minutes, or until custard is thick and smooth. Cool.
2. Preheat oven to moderately hot (375 degrees).
3. Cream butter until soft. Gradually add light brown sugar and cream together until mixture is light and smooth. Beat in 2 egg yolks, one at a time.
4. Sift and measure cake flour. Resift flour with baking soda and salt. Add to butter mixture in three parts, alternately with water mixed with 1/2 cup milk and vanilla. Stir in custard.
5. Beat 3 egg whites until stiff, but not dry and fold into cake batter. Divide batter into 2 buttered 9-inch layer cake pans and bake in the moderately hot oven for 25 to 30 minutes, or until layers test done.
6. Turn cakes out onto racks to cool, then put together with French coffee icing. Frost top lavishly, or frost top and sides smoothly with remaining icing.
French Coffee Icing
1 cup butter
1/4 tsp salt
2 Tbsp instant coffee, dissolved in 4 Tbsp boiling water
2 1/2 cups unsifted confectioners’ sugar
1 tsp rum
1. Beat butter until soft.
2. Beat in salt and coffee.
3. Gradually beat in sugar. Beat for 2 minutes. Add rum, let stand for 5 minutes, then beat again.
Thank you, Mr. Price, for not only your films, but also for your food.
As always, thanks for checking us out and be sure to follow us for more updates on Twitter @SlashAndDine and on Facebook. Let us know if there’s a recipe you’re looking for or if you think someone deserves a special Slash & Dine toast in their honor.
-Nicole & Megan