Best 3 Old Chop Suey Cake A Church Ladys Recipes
Indulge in a culinary journey through time with the Old Chop Suey Cake, a vintage dessert that has captivated taste buds for generations. This unique cake draws inspiration from the early days of Chinese-American cuisine, where resourceful home cooks ingeniously adapted familiar ingredients to create something extraordinary. As you embark on this nostalgic baking adventure, you'll discover a treasure trove of delectable recipes that showcase the Old Chop Suey Cake's versatility. From the classic version, bursting with chopped nuts, raisins, and pineapple, to variations that incorporate coconut, chocolate, or even savory ingredients like bacon, there's a recipe to suit every palate. Get ready to whip up a slice of history and experience the enduring charm of the Old Chop Suey Cake.
Here are our top 3 tried and tested recipes!
CHOP SUEY RETRO 60'S STYLE
This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
- Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
- Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
- Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
- Allow to cool.
- Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
- Mom served this over rice with chow mein noodles on top and extra soy sauce.
CHOP SUEY CAKE
My Aunt sent me this recipe about 15 years ago from the Detroit Free Press. This cake is so-o-o-o-o delicious. Everytime I make this cake, someone always asks for the recipe. It's also easy to make.
Provided by Jane from Ohio
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut.
- Mix with a wooden spoon until thoroughly moistened and combined.
- Pour into greased 9x13 inch pan.
- Bake at 350 degrees for 30 to 40 minutes until brown on top.
- Remove from oven and place on wire rack.
- Mix cream cheese and butter together until well blended.
- Gradually add confectioners sugar, milk and vanilla.
- Spread icing on cake while cake is still warm.
- Top with chopped nuts.
- Cool cake completely and refrigerate until serving time.
- Store leftovers in the refregerator.
- Makes about 20 servings.
PERFECT CHOP SUEY CAKE
Make and share this Perfect Chop Suey Cake recipe from Food.com.
Provided by shazzieau
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 180 Celsius line a 9 x 13 inch baking dish with baking paper.
- place all the cake ingredients into a large mixing bowl. using a spoon, mix till well combined.
- pour mix into baking dish.
- cook for 30-35 minutes until golden and a skewer comes out clean.
- cool in dish.
- ice while still warm.
- cool completely. keep refrigerated.
- FOR THE ICING.using an electric mixer, beat together the cheese and butter
- until well combined.
- gradually add the icing sugar, milk and vanilla, beating until well combined.
- spread over the warm cake and sprinkle with some extra coconut and nuts if desired.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the cake will taste. This is especially important for the eggs, butter, and milk.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Gradually add the eggs one at a time: This will help to prevent the batter from curdling.
- Mix in the dry ingredients gradually: This will help to prevent the batter from becoming lumpy.
- Do not overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Allow the cake to cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Old-fashioned chop suey cake is a classic dessert that is easy to make and always a crowd-pleaser. With its moist, tender crumb and sweet, tangy frosting, this cake is sure to be a hit at any gathering. So next time you're looking for a delicious and easy dessert recipe, give old-fashioned chop suey cake a try. You won't be disappointed!
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