Subj : St. Joseph 01
To   : All
From : Dave Drum
Date : Thu Mar 18 2021 10:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gateaux Joseph Louis (Joe Louis Cakes)
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
MMMMM----------------------------CAKE---------------------------------
    1/2 c  Butter
    1/2 c  Sugar
      2 lg Eggs; beaten
      1 c  Milk
      1 tb White vinegar
      1 ts Baking soda
      2 c  Flour
      1 ts Baking powder
    1/4 c  Cocoa powder; unsweetened
    1/2 ts Salt
  1 1/2 ts Vanilla

MMMMM----------------------VANILLA FILLING---------------------------
      2    Egg whites
    1/2 c  Sugar
      1 pn Salt
      2 tb Water
      1 ts Vanilla

MMMMM----------------------CHOCOLATE ICING---------------------------
      2 tb Butter
      2 tb Cocoa powder; unsweetened
      2 tb Light cream; to 3 T
    1/2 ts Vanilla
    1/2 c  Icing (Confectioner's) sugar
           - approximate
 
  Home-made versions of this best selling commercial
  snacking cake turn up in recipe collections throughout
  the Beauce. A product of the giant Vachon bakery at St.
  Marie, it was launched by founder-bakers Arcade and
  Rose-Anna Vachon who named it for their eldest two sons
  Joseph and Louis and not, as some believe, after the
  heavyweight boxing champion, Joe Louis. Home recipes use
  a drop-cookie method and sometimes- a marshmallow
  filling. The baking cake is made automatically with a
  diameter of 3 1/2" (9 cm). To achieve a symmetrical look
  and a light texture, I adapted a recipe belonging to
  Mariette Scully Bourque of Notre Dame des Pins to the
  muffin tin.
  
  CAKE: Grease 12 medium muffin tins or 24 small ones. In
  a large bowl, cream butter and sugar together until
  fluffy. Measure milk into a 1 cup measure and stir in
  vinegar, then baking soda. In another bowl, sift or mix
  together flour, baking powder, cocoa powder and salt.
  Combine dry ingredients with butter mixture with milk;
  stir in vanilla. Fill prepared muffin tins half full of
  batter. Bake in a 350ºF/175ºC oven for about 10 minutes
  or until a tester inserted in centre comes out clean.
  Cool for 10 minutes in pan. Turn out onto rack and cool
  completely.
  
  VANILLA FILLING: In top of a double boiler, set over
  boiling water, combine egg whites, granulated sugar,
  salt and water. With an electric mixer, beat until stiff
  and fluffy, about 3 to 4 minutes. Remove from heat and
  beat in vanilla.
  
  CHOCOLATE ICING: Cream soft butter with cocoa powder.
  Blend in cream and vanilla. Stir in sifted icing
  (confectioner's) sugar until icing is of spreading
  consistency.
  
  Slice cakes in half horizontally. Fill with Vanilla
  Filling and spread tops and sides with Chocolate Icing.
  
  MAKES: about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES
  
  SOURCE: "A Taste of Quebec" by Julian Armstrong
  
  RECIPE FROM: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I wonder if kids know there's a difference between cupcakes & muffins?
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