Oooh, I do NOT like making cakes.  I find it toooooo stressful!  BUT, there is always an upside.  People love homemade cake, even if you think it is a disaster.

Not actually my cake.  Someone else’s cake wreck.

So it was with Jennifer’s cake.  We were having a bake sale at work in aid of the MS Society and this cake was on my testing schedule for the Vincent Price Co*Star book.  So I thought I could kill two birds with one stone.  That was silly.  I’d never made this cake before, and if I had, I would have made it this time in MUCH SMALLER TINS as my cake layers were as thin as pancakes.

I decided to brazen it out and not apologize for my cake.  If asked I would say that it was supposed to look like this.  Jennifer says so.

I did not have to apologize.  Everyone who had a piece loved it, most people saying something about it being an unusual taste, but good!  So there you go.  Lesson learned.  Do not stress if your cake looks like a flat tyre.

Just serve it up with a smile on your face.

I am guessing that is hubby Robert Walker in the background…

Jennifer Jones’ Sour Cream Molasses Cake

1/2 cup shortening

1/4 cup sugar

1/2 cup molasses

1 egg, beaten

1 cup sifted flour

1 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup sour cream

Cream shortening and sugar. Add molasses; mix well. Add egg; mix well. Mix and sift flour, allspice, salt and baking soda; add alternately with sour cream to molasses mixture. Bake in 2 greased and floured 8-inch layer cake pans in a moderate oven, 350 degrees F / 180 degrees C / gas mark 4, for 25-30 min.


2 egg whites

1/2 cup light corn syrup

1/2 cup light molasses

Put egg whites, corn syrup and molasses in the top of a double boiler. Set over boiling water. Cook, beating constantly with rotary egg beater for 7-9 minutes, or until frosting will stand in soft peaks. Makes enough frosting to fill and frost two 8-inch cake layers.

Note: if you have a go at Jennifer’s cake, I would try smaller tins for more height!  I made a chocolate buttercream to go inside the cake layers as we can’t get light molasses or corn syrup here in the UK.  I used this super easy recipe and it was just the right amount to go in the middle of the cake.  If you want to ice the top of the cake too, make double.

By the way, Santa, please will you bring me a facsimile of Jennifer’s coat?

Monthly movie star menus direct to your inbox

You have Successfully Subscribed!