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Dohedah's Cake

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Does anyone have a recipe for this cake? It may be spelt Doheda I think it was in the Boston Globe Cookbook for Brides published in the 1960's. It was very simple to make - the wet ingredients were put into a measuring cup and then mixed with the dry ingredients (maybe in the cake pan?).

I hope someone has this recipe.

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    1. My mother had that cookbook! And She has made Dohedah's Cake for years -- as I recall isn't it a yellow cake with a meringue topping?

      There was however a one pan chocolate cake called a "wowie cake" is that what you are remembering?

      My fave recipe? There was one in there that called for a "five cent chocolate bar".

      2 Replies
      1. re: HokieAnnie

        Yes, it was a yellow cake - I'm not sure about the meringue topping. Thanks I'm so glad that you remember it. Maybe I am mixing it up with the "wowie cake"

      2. I received this cookbook as a shower gift...

        Recipe for Doheda's Cake, as printed in Boston Globe Cookbook For Brides:
        1/3 cup salad oil or melted butter
        2 eggs
        milk
        1 cup sifted flour
        2 tsp. baking powder
        1/2 tsp. salt
        Put shortening in an 8oz. measuring cup. Add eggs and fill remainder of cup with milk.
        Sift the rest of ingredients into a bowl. Pour liquids into bowl and stir. No beating needed.
        Bake in a greased and floured 8" layer pan for 25 to 30 minutes in a 350ª oven.
        Good luck!

        3 Replies
        1. re: spag117

          Thanks so much for posting the recipe. I'll be cooking it this weekence

          1. re: jkam

            I posted exactly what I'd written on my recipe card. Haven't made the cake in years. I did, however, manage to find a copy of Boston Globe Cookbook For Brides on Amazon.com and it will be arriving soon. I will check and post the recipe again. If you want to provide an email address, I'll scan the page for you.

          2. re: spag117

            Is there any sugar, or other sweetener, in this cake?

          3. The COMPLETE recipe as printed in the Boston Globe Cookbook For Brides:
            1/2 cup of oil or melted butter
            2 eggs
            milk
            1 cup sifted flour
            1 cup sugar
            2 teaspoons baking powder
            1/2 teaspoon salt

            Put shortening in 8 ounce measuring cup. Add eggs, and fill the remainder of the cup with milk. Sift the rest of the ingredients into bowl. Pour liquids into bowl and stir. Add a teaspoon of your favorite flavoring and stir again. No beating required. Bake in greased and floured 8 inch layer pan for 25-30 minutes in 350º oven.

            Note: I never sifted and it always came out great.
            I used vanilla extract whenever I made this cake.