As someone who can’t eat chocolate but loves the flavor, I was really happy to learn about tomato soup cake and the reactions you get from people when you ask them “want some tomato soup cake?” Is completely worth the effort of making it
Use carob chips. They have the smoothness, texture and almost the same taste as chocolate. You can even feed your dogs carob chip 'cookies'. I'm a chocoholic and even I love carob chips. Give them a try. You can melt them but you'll need to add a little canola oil or coconut oil to get them glossy smooth.
I imagine those reactions are similar to the ones I've gotten when I asked if someone would like some oatmeal soup. Sounds horribly wrong, I know, but it's actually a chicken stock-based cream of onion soup that is thickened with a bit of toasted oatmeal. The recipe I have is a very old traditional Scottish recipe. It's addictively wonderful stuff.
I love the contrast between your tiktoks and your full walk throughs. On one had you have pure energy and hillarity and while these longer vids still have the energy they feel less like "hey look at this maddess, does it work?" And more like "This maddness works, this is how to do it with a side of what it is" which you just don't get anywhere else. I hope you keep doing these longer ones ^_^
I completely agree. The shorts are hilarious and amazing, but I'd LOVE to see just even every now and then of these longer casual videos. Completely different energy that is very very difficult to find elsewhere on the internet.
You should check out the show "Good Eats" featuring Alton Brown. He is sort of like this guy's tik tok and youtube videos combine. Which is why I like this guy.
As a general rule, a square of chocolate is one ounce. Baker's Chocolate used to come in packages of 8 individually wrapped, one-ounce squares. Then they started selling them as bars instead, which they claimed made it easier for the chef/baker in some (unspecified) way, but really, it was so that they could put four ounces of chocolate into their packages instead of eight, without reducing the price.
where i live we do still have baker's chocolate do to having a chocolate store and a bakers store but they only sell them in solid bars that you have to break apart
This was my immediate thought as well. Baker’s was a standard around this time. I remember as a child finding some in a kitchen drawer and trying to eat it. 🤦♀️ I suspect unsweetened Bakers would also make the frosting slightly less sweet.
Yes - in older recipes calling for “squares” of chocolate, each square refers to a one-ounce block which was at one time the standard measure (in North America, at least). What’s more, for a long time, and certainly in the era of this recipe, the most common form of chocolate available to home cooks was “bitter,” or completely unsweetened, chocolate. Chocolate recipes from that time tend to have a higher proportion of sugar for this reason.
when he said his most successful bakes are the ones he does in passing... man do i feel that on another level! whenever i cook on autopilot no measuring just vibes and feelings, they turned out to be the most delicious version of the dish! and i cant replicate it because i dont remember the ingredients and how much i put in the dish
I feel you on that! There was this amazing creamy garlic pasta sauce I made with no recipe just went with feeling and never wrote it down and now I can't remember how I didn't and it was amazing! It just makes me sad that I can't do it.
I don't bake but this happens when i do a hairdo too. Fast mindless messy bun just to stay at home in sweatpants?? Looks good and mf-er stays put the whole damn day. I need to go out and try to do the same thing, consciously this time? No way, looks wonky and falls apart in no time 😭😭
You sir are to baking what Bob Ross was to painting. Never afraid to look imperfect but helping people learn to love baking and being very informative while doing so
Goodness gracious, what a presentation. The calm, informative tone of voice with perfect diction, the interesting history lesson preamble, the here-and-there spots of trademark charm (it’s not a BDH video unless he yells SIMINIM at some point when he needs to, after all), and the classy big-band jazz to end it all off. This has got to be one of the best cooking videos I’ve seen, right up there with Babish. Cheers to you, Mr. Hollis. May your Moo Juice never spoil.
Why thank you! That's very kind of you :) And fun fact, the big-band jazz tune at the end is my own arrangement I wrote & played on with the Wyoming Jazz Ensemble!
@@BDylanHollis Just casually throwing out the fact that he WROTE a FULL big band tune like that isn't the human equivalent of announcing your cake is based on tomato soup!!! You sir are a bizarre amalgamation of talents, skills, and delight, and I thank you sincerely for putting your content out for us to enjoy!
It's so nice seeing him calm down to a slower pace and be a big cute nerd about the history and neat fun facts behind recipes, and talk about himself more. As well as just being a happy and pleased boi, just the look on his face when he takes a bite of the cake feels nice, I hope he's having an awesome holiday and stays this happy
Speaking as a child of the '60s, our family actually made this quite a lot! Yes, I remember the triple sifting of flour VERY well, that was my 'job' (I used a flour sifter, and it sure gave my five-year-old hands a workout!). However, we always added raisins into ours, and never frosted ours. I really feel I must make myself another tomato soup cake sometime soon, because I do not recall them ever tasting like chocolate! They were like a very rich spice cake. (And yes, we *have* made this for guests without telling them what it is. It's hella fun to do!!)
It's interesting to know that this was actually a staple in some households and not just a way to advertise tomato soup lol and I'm curious to make it myself. I think what made it taste like chocolate to him was the sweetness of the icing - sweet + that tad bit of kick must give similar sensations as chocolate.
If you have experience with Tomato soup cake, may I ask a question: I live in Europe and I don't think that we have cambell (?) Products here. Is the "tomato soup" just plain tomatos (without pieces/"passiert") in a can or is something special with some addes spices and stuff so it's ready to be cooked right from the can?
@@herbertkraft7379 Campbell's Tomato Soup is a condensed soup. It's more than just tomatoes in a can. As far as I know, they just use some kind of process to remove some of the moisture or something from the soup. No spices or anything like that. I am not sure how you could replicate that, but you might see if you can source some from the internet, or find stores that cater to Americans? I know 50 years ago when my family lived in Switzerland, my mother found such a store, and we got things like Skippy peanut butter there?
@@niftythegoblin I have to admit, I still keep it around. Nothing goes with a grilled cheese sandwich better than some tomato soup! But I have not made the cake in many years now lol.
@@herbertkraft7379 looking at the texture of the tomato soup when he poured it out, you could likely get away with using any tinned tomato soup, just maybe make sure it’s not ‘cream of…’
In kindergarten, our school librarian read us a book called Thunder Cake. The recipe for thunder cake called for tomato purée, even though it was a chocolate cake. The librarian even made the recipe and gave us all pieces to try, and although we were all put off by the inclusion of tomatoes in the recipe, we all loved it. I was reminded of this when you said it made you feel as though you were eating chocolate cake (: you should make the thunder cake recipe sometime!
You were almost right, should've used the 2 ounces. They're talking about unsweetened Baker's baking chocolate, it used to come in pkgs of 8 individually wax paper wrapped 1oz squares. I think I, like every kid in the 70's (and previous decades) got a shockingly bitter surprise when we snuck a square of it. Believe me, we only ever did it once! 😂
Came here to say this. Midcentury Baker's chocolate had 1oz squares and they halved them recently...late90s/early oughts? Still remember my grandma's tirade as she went through her handwritten recipes & 2x the # of squares
I'm a 90s kid and know that, but I don't get the only did it once thing, my grandmother had to hide the bakers chocolate that she was planning on using cause I'd eat it all
These longer recipe walk throughs are so fantastic (as much as I adore the shorter tiktok ones!), I love hearing about the history of a recipe, how to actually make it, and sometimes even why it works. These videos are such a delight, and I'll have to try making this cake myself!!
My dad has like ALL the food allergies, so it's really difficult to bake cakes he can eat. I made this cake for our family Christmas tea and it was really nice. I tinkered just a bit and added raisins and a bit more spice than it calls for. I also baked it in a festive Bundt pan and drizzled the glaze,
Loved this video! As a midwesterner who still has recipes that call for squares of chocolate, the recipe was probably assuming the use of “Baker’s Squares” which are still popular around here, especially at Christmas time, and are sold in large squares intended for melting and baking.
@@jailoliaj Traditionally it was 1 square = 1 ounce. The company is owned by Kraft now so changes have been made. I believe it looks more like a chocolate bar now and those 1 oz squares can be broken into 4 pieces themselves.
Yes, but that "baker's chocolate" is completely unsweetened dark chocolate, and really not palatable, even for fans of the modern "healthy dark chocolate". Using what he did was quite a lot less chocolate in the recipe, which would have turned out even more '"chocolaty" with the baker's chocolate.
I am endlessly pleased that you've chosen to do some longer-form content here and there, because I greatly enjoy the more minutes of you being a complete and utter delight. AND, I get some history lessons and recipes out of it!
"Baker's Chocolate" was one of the most widely used brands of chocolate at one time. According to a cookbook I have of theirs, and I quote, "one ounce of chocolate or one square of chocolate is one whole individually wrapped square". The boxes of baking chocolates, usually sold in either 4 or 8 oz packages, contained that many individually wrapped squares for precise measurement. Hope that helps!
This just hit me in the face with nostalgia haha. It was the ONLY brand my grandmother ever used and me as a dumb kid bit into one thinking 'Oh boy, chocolate!'. That was the day I learned what baking chocolate was 🤣
@@korin1131 I think every kid from a certain era has done this at least once. I found my mom's unsweetened baker's chocolate that she had leftover from making a cake and thought it was a candy bar. That was the day wee me learned what the word 'unsweetened' meant. :D
The 2 squares of bitter chocolate are very definitely Baker's Unsweetened Chocolate, which I'm surprised as a see a "bar" on your counter. If you look at what vintage baker's chocolate looked like, it was sold in groups of definite squares (which could be split in half). Each square is equal to one once so you were supposed to add 2 full ounces of chocolate. And I think it was supposed to be the unsweetened kind, not the bittersweet kind. Actually research shows that Baker's has CHANGED the size of their bar… it used to be an 8 oz broken into clear 1 oz squares, and now is a single 4 oz bar which is vaguely Hershey's Bar shaped. As somone who enjoys a chocolate-y frosting, I imagine that making it with a full 2 oz of chocolate, and chocolate that is completely bitter with no sugar whatsoever, would be delectable.
exactly this. i have a box in my pantry right now. it's still available. although i generally find substituting cocoa powder+fat of choice to be easier.
Dylan, you are not crazy: A. - The first time I made cake from scratch for an actual event, I made Orange Proposal cake. I was 15. I did a dry run 3 days before just to practice, and it was amazing. It was moist and velvety. It was so deliciously scented and flavored with Orange and slight caramel notes...so good. The real cake I made turned out like two large hockey pucks with oily icing dripping off it. This is definitely a thing. In 2003 I was 19 and made blueberry muffins in a wood stove in a decrepit hunting cabin using figs instead of blueberries and baking powder from the 70s. They were the best thing I ever baked and I have not been able to replicate. B. I was a bartender for 17 years and learned to make a chocolate cake shooter that had absolutely no chocolate ingredients, but tasted exactly like chocolate cake. The tomato soup tasting chocolate doesn't necessarily surprise me.
@@UncommonDabfish OMG. It's so simple but when you hear it, you're going to think it's insane. It's like baking tuna salad, dried rosemary, and mashed chicken liver in a tart pan and turning out an electric hairdryer. Alchemy. 1oz - Vanilla Vodka 10z - Frangelico Liqueur 1/2 slice - fresh lemon granulated sugar --shake the vodka and Frangelico with ice and strain into shot glass --dredge the lemon slice/wedge in sugar and serve on the side. --down the shot and immediately bite into the sugar covered lemon and suck the sugar off I swear it tastes like Duncan Hines chocolate cake and chocolate frosting.
It's online. 1oz hazelnut liqueur, 1/2 Oz vodka, lemon wedge coated in sugar. You can either drink the shot and suck on the lemon wedge or suck on the lemon wedge and with the juice in your mouth drink the shot. It's fun!
And those squares are one ounce. XD Poor Dylan. I learned to bake from my mom, who learned from her mom. Knowing that a square of unsweetened chocolate is an ounce is one of those things that I don't realize isn't common knowledge. But seriously, why would it be? Unless you buy the kind that comes individually wrapped or that has the break lines in ounces?
i don't remember if we had a home economics classes in my place.. like, we were taught to sew and we made some salads (????) in 7th class, idk. it was real weird.
@@nativeog9647 I wouldn't necessarily say he copied them. Same premise, certainly, but they all came to it from different interests. Jon came to the cooking from his experience as a reenactor, Max did it because of a general interest in history and love for food, and Dylan explains that he loves old books, especially cookbooks, which inspired him to create a TikTok where he made some of the recipes. His style obviously goes for a more comedic approach that he knew would get him views on the app. It worked, and I say bravo.
No he didn't? You can't own "trying old recipes", wtf. Townsend is a 1700's American re-enactor and his food focuses on that. Max does ancient historical dishes of many cultures, particularly ancient Rome and medieval Europe. Dylan does mainly 20th century Americana. All of them have different focuses and completely different presentation styles. Might as well say Harry Potter copied Lord of the Rings just because they're in the same genre.
As someone who claims to only be doing this since 2020, you have been remarkably entertaining and educational to me. I LOVE cooking but baking scares me. You have helped me out of my comfort zone. I just got done with your Cold Oven Cake and LOVE baking the Ice Cream Bread with different Ice Creams!
@@BDylanHollis Pardon the ping, but there's 2 things I wished to inform you of. XD 1: The reason cooking comes out better when you're doing it as an afterthought or in a rush... You're not laser-focused on it. I'm a scratch-cook/baker, have been for 20 years. The only time I really pay attention to what I'm doing in the kitchen is when handling a knife (which is just common sense) or messing around with a recipe (because I like to see just how far I can screw with it to make it taste better). 😆 You fall into a rhythm of sorts and your brain goes on a quasi-autopilot. Try listening to music the next time you make a complicated recipe you've done before and you'll see what I mean. 2: I have an old Amish cook book. I am not willing to part with the book itself, but I would be willing to transcribe any recipes you might be interested in. There are some...intriguing specimens in there, including one or two for homemade mince, among others. Is there somewhere I can contact you to discuss which recipes you would like? 😁
Love you soooooo much, so entertaining bright and colorful and enthusiastic, you just make my day you wonderful loving of the old school experience sweet understanding fabulous favorite man!! Who would've thunk it. Keep researching and bringing us such fun and "deliciousness ", just cause ya can!
"If I don't focus on something too much it turns out perfectly" You are not alone, sir. This is me with a majority of creative hobbies including baking, drawing, and jewelry. We sometimes focus too much on the process instead of flowing with it, thus ending up with a result that can be perfectly serviceable but maybe not at the level where we wanted it due to "overworking the piece" if you will.
I've had that. Years ago, an elderly friend invited me over for coffee and cake, they told me about the recipe they'd been making forever. It is good; a lot of breads/muffins/cupcakes are made with vegetables, it just adds a bit of sweetness and moisture, you don't really taste the veggie. I gotta try that chocolate frosting. Thanks!
My Mom used to make tomato soup cake and added raisins. The icing was simple: icing sugar, melted butter and milk (no measurements). I had forgotten about it but as soon as I read the name, I could taste the cake and I started to drool. Always moist, wonderfully dense, with a unique flavour. Can't imagine it with the chocolate icing and I love chocolate. Thank you for bringing back one of my favourite memories.
You got me at the perfect point between insomnia, boredom, and ADHD to where I’ve decided that I’m making this for my family and saying the “you’ll never guess what’s in that cake”
Maddie I brought Tomato 🍅 Soup Cake to a Potluck months ago. I made it gluten-free, since a couple of them have sensitivities. Although many in the group are accomplished, after bites taken, during the “Guess What’s in it?”, they said carrot and other things, but no one guessed 🍅 correctly ! They were surprised 😮 That was fun 👏
I made this for a show that I was in last year. We set it in the 20's and I decided to make a recipe from the 20's, I chose this one. I then took it into rehearsals and got the whole cast to try a slice, then once they had eaten it I told them all what it actually was. Highly recommend doing this to friends, the reactions were hilarious.
I'm not used to this Dylan, goes into full detail, back ground and isn't screaming because the evil that is the atrocities that people can make with food. I love him
Something my mom used to do with more liquid frostings, was to leave the cake in the pan and poke holes in the cake with the handle of a wooden spoon and then pour the frosting on. It settles in the holes and stays in the pan leaving less mess. Love watching your videos.
@@momstrosity "Poke Cake", that's what they were called. I had forgotten that name. Mom made them with jello, pudding ,and runny icing. I still make them today. My favorite is to drain juice from can of pineapple and mix the fruit into the cake batter. Then stir the juice with powdered sugar and then pour that over the cake after you poke holes in it. Very moist and delish.
On one hand: Chaotic and hilarious for a short time frame. On the other: Easy to follow, easy to understand, and still just as engaging. I am loving this split in how you deliver your content! Keep it up!
As a teenager I had a birthday where I asked for a tomato cake, and I was genuinely surprised when my mom actually made one. Discovering that this was an OLD recipe does make sense as to why she'd be able to find such a thing, and why it tasted so good with chocolate frosting on it.
I feel the 'not paying attention yet turns out perfectly' thing. First batch of cinnamon scrolls I ever made were perfect and I've never been able to attain that level of perfection again. Didn't know what i was doing half the time.
My mother has been making tomato soup cake muffins for breakfast since I was a kid and I actually had one this morning. One of my favorite muffin recipes
My mother wold make tomato soup cake often when I was growing up in the 80's lol i recall it being pretty darn good. If you like carrot cake, this is a cake for you.
So glad you finally released this recipe! My mother talked about having to make one of these in shock that it was so good. I just lost her recently and miss her dearly and this was a little piece of her that cheered me up. Thank you.
This guy is a lot like tasting history which is another channel I love but this guy's personality is largely entertaining as opposed to just the content of the show. I crave more.
Agreed! I wonder if he can fill the British void that Titli's Busy Kitchen left, especially since he won't have to get UK retro cooking literature shipped all the way to the US!
Dude, your videos are like a drug. Watch them a year ago, and I find myself kept coming back every few months. I'm hoping to find a new full video like this. Need more of these in my life. Your short/tiktok or just a tease!!!
The whole video was a delight but the first three minutes were, just... heartwarming? The topic, the delivery. You have the heart of a teacher and it shows.
This video is a poetry book itself. I was in awe the entire time I watched you make cakes out of the humble canned tomato soup. I think I need to rewatch this video again just to have a grasp on your beautiful word flow. This video is almost like a thesis over the discovery, experiment and consequence of tomato soup cake and its varied frosting and I enjoyed every bit of it. Makes me want to try this recipe myself. Top-notch quality content! Nothing but respect
Mr. Hollis, I just want to point out that I absolutely love these longer videos. You've done so much with forgotten mid-century recipes, but you really dig into why people cooked liked that, and it's honestly one of my favorite things in cooking. The strange and weird territory food went into after the 20's is absolutely fascinating, and I love that you're using local cookbooks instead of market made stuff. You clearly are good at baking, cooking, and archive research, so. Respect.
Thank goodness someone else validated it! I bake things after altering recipes or after making my own recipe and it turns out okay. But when I bake it again with a little less motivation, it comes out better than the original. Idk why
These in-depth almost heart warming looks into the recipes he usually does in such a fast paced and humorous manner are simply delightful, thank you very much for having us Mr Hollis
7:08 I believe this phenomenon is why grandma's baking and Mrs. Smith's cooking down the street always tastes different than when you make their recipe. When you don't really precisely measure out and are a little more casual with the baking, it adds a little magic to the item, whereas when you are getting down to the nitty-gritty details and focusing on the exact amounts, it is done right, but not done with the right spirit...
Alton Brown had his grandmother on his show to make biscuits. The more she just threw in a pinch of this and a pinch of that the more he lost it, it was hilarious. "Oh, you don't need to measure that..." The look of outrage on his face was priceless, and hers turned out better!
Tomato soup cake has been a family favorite for as long as I can remember. Our variation uses raisins in the batter, and instead of icing, we eat it with some melted butter. Of course, it's made specifically with Campbell's tomato soup, lest great-grandmother rolls over in her grave. It's wild to see other people suddenly rediscovering this relic of the past when I've spent my whole life swearing up and down to my friends that it's actually delicious.
@@huebuckle8198 To each his own. I never understood why people are disappointed by raisin cookies. I prefer them to chocolate chip! Unsurprisingly, I like them in tomato cake as well. :)
I just adore your content. It’s the history lesson/recipe walkthrough/science experiment I never knew I needed. Your presentation is flawless. Why do you not have your own show on television yet?
Because youtube and tiktok give more freedom of content, while a TV show would leave him under the constraints of a producer and/or production company. Look at what happened with Vsauce
You have a natural presence and charisma to be a host of any show. You're quite engaging! Love the video, and now I want to make the tomato soup cake as a party trick. 8D
In the 70s, my dad used to make a microwave coffee cake (I know!) that contained tomato soup, and it tasted like an orange cake! So weird, but actually good!
2:28 that's why we still use an old Blue Band (a Dutch butter brand) pastry cookbook. All fine to excellent recipes that would've had butter in them to begin with.
I collect vintage cookbooks and it's always fascinating to get in the head space of people who made it cooked these recipes to understand their world. And to see what dishes survived through the years to be handed down as family recipes. Your breakdown of advertising recipes was so spot on!
👉 As you saw, the "fizz" starts as soon as the soda touches the acid. SOOO for maximum leavening, here's a baking hint, no matter what the recipe says: stir soda into the batter at the last minute and get it in the oven straight away !!! 😊
It's SO funny that this popped up in my feed, as I had a customer come into my store today to get some ingredients to make a Tomato Soup Cake. I find it really cool that the reaction between the B. soda and the tomato soup is replacing the eggs. Also, if no one has already said this, there are places where chocolate is still measured in squares. Bakers Squares to be exact from the Baker's Chocolate company. Each square equaled an ounce of chocolate, they came in unsweetened, bittersweet and sweetened squared and are usually sold in boxes individually wrapped in parchment. In my store we sell them loose out of a bulk bin.
1:45 yes! I love it when they put recipes on the products… just like i love when yarn manufacturers put crochet patterns on the backsides of the labels… free is on of my three favorite four-letter f-words (food being another and the third one being one I’ve been working really hard at cutting out of my daily vocabulary lol and heaven help you if you use free and food in the same sentence… you pretty much asked for what happens next lmao)
As someone who loves to bake, watching your channel is an utter delight! Actually makes me want to try these recipes myself... Plus you're the sort of person I would love to bake for just because you seem so fun! (If only I wasn't based in England...)
Ah yes, the recipe which got me in love with your videos, even though I'm not on tiktok! Loving these long-form videos here, it's lovely to see the recipes be broken down in the manner of a gentle 1950's house husband. Keep it up!
I genuinely love the background information surrounding the recipes and the companies pushing them, I'm glad to see you upload here after a few months too :)
I love making this cake for people it's always funny when I tell them there's tomato soup in it, but I have learned a couple things from it. 1.) With high altitude baking the batter will be drier than anticipated 2.) If you don't have more tomato soup ketchup works wonderfully to add moisture 3.) This recipe works great in an 8in cake pan instead of a loaf pan
I'd love to see more of this sort of thing. I'm an amateur living historian, and getting the history lesson, and something that I can make myself with the instructions is great.
My grandma has been extremely proud of her tomato soup cake for as long as I can remember. My mother hates it simply because hers always tastes like tomatoes despite using the exact same recipe lol.
Sounds like you need both of them one afternoon or free evening to simultaneously make the recipe. Then see how they both do it and figure out what the main difference is. It could literally be a difference of the oven or the pan, or some ingredient issue. Something to do while both of them are still alive and able to do that together.
Please, please keep doing this. I get overstimulated by your tiktok videos, but enjoy your content. This is a great way for me to enjoy without throwing my headphones across the room. Don't stop the tiktok, but this is a nice way to get a great in-depth look and enjoy too. You have a lot of great charisma on screen, and I do love weird recipes.
I've made a few tomato soup cakes over the years. It tastes very similar to a red velvet cake, so a cream cheese based frosting is a really good bet. I haven't tried a chocolate frosting, but looks like it would be a very good pairing for this cake. I also enjoyed the longer presentation and the bit of History thrown in with the recipe. Thanks, Dylan. Now I'm craving a tomato soup cake. LOL
I learned from my grandmothers cupboard that "baking chocolate" used to come in these individually wrapped little bricks... But I couldn't tell you how much each one weighed... Only that if you got desperate for a nibble of chocolate they were considered convenient enough, but not the nicest chocolate to just eat, thereby assuring that you would always end up having some on hand rather than eating them all, this is something My grandmother taught me, and yet I think I only tasted one once. They are rather bitter and kind of crunchy more like you would expect of 90% chocolate, in texture, if I remember right. Of course I was something like 7 at the time, and I haven't seen them since.
When I was really little, like early 90’s, I remember this kind of baking chocolate. It was around at that point still. I remember nibbling into it and being disappointed like you say!
Baker's chocolate in those individually wrapped squares is still available. In Canada, anyway. Maybe it still sells well enough here because of all the Nanaimo bars 🤣
Stumbled here and now I'm hooked. I should send you a homemade peanut butter cup recipe from the 80's. It is from a homemade middle school cookbook that all the teachers put in their favorite recipes. It is mind blowing and very very good, much better than the commercial ones.
I loved the history of the tomato cake recipe and the acknowledgement of how the recipe is behaving. Ie: how the baking soda activated the tomato soup. Would love to see more!!
You’re absolutely right, you need 4 squares of chocolate for every 1 square in a recipe printed before 2019. Bakers Chocolate changed from 1 oz. per square to 1/4 oz. per square about three years ago. They say it makes baking small batches easier. The SHTF in the baking world, lemme tell ya.
Just came to say the same thing-- 1 "square" equals 1 oz. While I appreciate the quarter squares so you don't mangle a square when needing an in-between amount, I wish they would have designed it to be a bit more obvious that 4 equals a "standard" square, such as deep perforations for every ounce square, and a shallower/different style perforation for the quarters. Does it even mention it on the package anymore? I thought it did in the beginning but don't think it does anymore.
When I was a kid, the cans of unsweetened Hershey's cocoa had a conversion chart. Three tablespoons of unsweetened cocoa powder plus one tablespoon of butter equals one Baker's chocolate square.
So two squares of chocolate is actually 2 Oz of chocolate. The old boxes of chocolates use to come in 8oz compared to the 4oz of today. there was 8 individually wrapped squares of chocolate per box. in side the individually wrapped square was two bars (or rectangles) connected together. each individually was only a 1/2 oz. so the icing would've needed more chocolate than what was used. That being said I love your content and hope this information helps you on your baking of old recipes
Dylan is an absolute delight!! I do not watch cooking/baking shows but I need to see more of him (if it is of interest to him, of course). I love everything about this! His voice, his energy, his hair. ❤ An absolute gift every time! Thank you
It's not a daft size. It's a size that was in practically every kitchen in the 1940's and 1950's. What you want is a vintage Pyrex 501 "fridgie". It comes with a lid if you can find it.
I love that you're making longer videos instead of the tiktoks. My brain does not deal well with the hysteria of tiktok, but these are just so nice and relaxed :) And I love the background info! I suspect you neutralize most of the acidity of the tomato with the baking soda, and you're left with the sweetness (from the tomato and how ever much sweetner they put in there) so that's where the flavour of the tomato disappears.
One thing that I really appreciate about your videos is how informative you are in the full videos, whilst being an absolute hoot with your one liners in the one minute videos. Keep up the good work.
My mama made this consistently throughout her lifetime. Always moist & flavorful, mama topped this cake off with a scrumptious cream cheese frosting. Although I've made this two-layered cake on several occasions, nothing compares to mama's...guess it was all the love she put into it. 💜🌸💜
I like how this guy gets it said and done, not too much time faffing about, just give you all the information would could possibly want about a tomato soup cake super fast.
I love that your heritage gives us this wonderful juxtaposition of UK linguistics (see: Fannie Farmer in the potato cake deep dive, your pronunciation of advertisement in this one) and a US accent - I think it enhances the pre-serum Steve Rogers vibe that everyone else has commented on. Love the shorts, love the longer videos, keep doing what you're doing.
The Fannie thing cracks me up, because while I know it’s slang for lady parts in the UK, they still use it as a name! Jane Austen books use Fannie all over the place, lol.
Love these longer break downs and little history lessons! I of course love the fever and comedy of the tiktoks but a slower burn it also entertaining as well!
Baking is a great gateway drug to cooking LOL So much is precise measurements(at first), and the results are IMMEDIATELY rewarding, with room for mistake. Do yourself a favor and get on the kitchen, you won't regret it.
Baking is much more like chemistry, there are very specific interplays between ingredients that at the proper ratios cause specific reactions. Cooking allows for more spontaneity with regard to combining ingredients. Cooking is more forgiving with adding or removing items from a recipe. Baking is much more exact and less forgiving when substituting ingredients.
Aaaaahhh I'm thrilled to see this! My Grandma Winnie used to make a Tomato Soup Bundt cake! It was my Dad's favorite cake. I'm more of a carrot cake fan but it ranks up there for me as well. We have a slightly different recipe, she added walnuts to it and we just dust it with powdered sugar. Hardly anyone has heard of it and thinks I'm crazy when I talk about Tomato soup cake, I'm so glad you did this video and now so many people have learned of it.
I am so pleased to have found you B. Dylan! Any time I need a smile, a laugh, a moment of pure joy, you deliver. I just discovered you in the last few weeks and have been binge watching content everywhere I can find it. I am so glad you branched out from just Tik Tok so I can delight on these, whether fast-paced and hysterical or gentle and informative. You are remarkable and it's clear you have a huge following for a reason. Thank you for being refreshingly unique and brilliant. You are exactly what the world needed.
Your cadence when doing these long form videos is just so soothing!! I love listening to the history of baking, in which in longer format, you’re able to express your passion about it so much more!!! Hope to see more walkthrough videos as well as your spunky short form vids!! 👏🏽
As someone who can’t eat chocolate but loves the flavor, I was really happy to learn about tomato soup cake and the reactions you get from people when you ask them “want some tomato soup cake?” Is completely worth the effort of making it
It doesn't taste like chocolate, it's more like a carrot cake
Use carob chips.
They have the smoothness, texture and almost the same taste as chocolate.
You can even feed your dogs carob chip 'cookies'.
I'm a chocoholic and even I love carob chips.
Give them a try.
You can melt them but you'll need to add a little canola oil or coconut oil to get them glossy smooth.
I'd just call it Soup cake, they can guess which one 🤣
I imagine those reactions are similar to the ones I've gotten when I asked if someone would like some oatmeal soup. Sounds horribly wrong, I know, but it's actually a chicken stock-based cream of onion soup that is thickened with a bit of toasted oatmeal. The recipe I have is a very old traditional Scottish recipe. It's addictively wonderful stuff.
@@joyceneal6169 Yummm! The savory potential of oatmeal is underrated!!!
So happy he’s back on TH-cam!!
Me too. I found him 2 days ago and went through all the videos in one go
@@blessedcocoa5729 same lol
@@blessedcocoa5729 same
Same!
I love this more in depth video on one of the viral cakes too.
Same
I love the contrast between your tiktoks and your full walk throughs. On one had you have pure energy and hillarity and while these longer vids still have the energy they feel less like "hey look at this maddess, does it work?" And more like "This maddness works, this is how to do it with a side of what it is" which you just don't get anywhere else. I hope you keep doing these longer ones ^_^
I've never seen any of his longer videos before and the energy switch rey surprised me, I like it though!
Yes, both are highly enjoyable!👍👍
I completely agree. The shorts are hilarious and amazing, but I'd LOVE to see just even every now and then of these longer casual videos. Completely different energy that is very very difficult to find elsewhere on the internet.
You should check out the show "Good Eats" featuring Alton Brown. He is sort of like this guy's tik tok and youtube videos combine. Which is why I like this guy.
@@necronexus580 I'll definitely look him up! Thanks for the suggestion!
"If I don't focus on something too much it turns out perfectly." I HATE HOW RELATABLE THAT LINE IS FOR ME.
As a general rule, a square of chocolate is one ounce. Baker's Chocolate used to come in packages of 8 individually wrapped, one-ounce squares. Then they started selling them as bars instead, which they claimed made it easier for the chef/baker in some (unspecified) way, but really, it was so that they could put four ounces of chocolate into their packages instead of eight, without reducing the price.
I scrolled a bit to see if anyone else knew about Baker's chocolate. It is actually very handy for baking lol~
Yeah, squares of bakers chocolate are still readily available at stores in my region of the USA!
where i live we do still have baker's chocolate do to having a chocolate store and a bakers store but they only sell them in solid bars that you have to break apart
This was my immediate thought as well. Baker’s was a standard around this time. I remember as a child finding some in a kitchen drawer and trying to eat it. 🤦♀️
I suspect unsweetened Bakers would also make the frosting slightly less sweet.
Yes - in older recipes calling for “squares” of chocolate, each square refers to a one-ounce block which was at one time the standard measure (in North America, at least). What’s more, for a long time, and certainly in the era of this recipe, the most common form of chocolate available to home cooks was “bitter,” or completely unsweetened, chocolate. Chocolate recipes from that time tend to have a higher proportion of sugar for this reason.
when he said his most successful bakes are the ones he does in passing... man do i feel that on another level! whenever i cook on autopilot no measuring just vibes and feelings, they turned out to be the most delicious version of the dish! and i cant replicate it because i dont remember the ingredients and how much i put in the dish
Right? It is such a curse! I think I'm going to begin distracting myself whenever I need to bake for company.
I feel you on that! There was this amazing creamy garlic pasta sauce I made with no recipe just went with feeling and never wrote it down and now I can't remember how I didn't and it was amazing! It just makes me sad that I can't do it.
I don't bake but this happens when i do a hairdo too. Fast mindless messy bun just to stay at home in sweatpants?? Looks good and mf-er stays put the whole damn day. I need to go out and try to do the same thing, consciously this time? No way, looks wonky and falls apart in no time 😭😭
Its because you do stuff you A like w lot B have done before (or similar)
Thats why
Also going with your gut doesn't work for baking 😅
@@DimT670 going with your gut can absolutely used in baking.... That's how alot of great recipes were made before proper measurements.
You sir are to baking what Bob Ross was to painting. Never afraid to look imperfect but helping people learn to love baking and being very informative while doing so
A happy little dash of CINNINNYM!!
A tsp of FLOOF POWDAH
@@sweetiespoon5150 My wife just calls her stimulants "STIMMINIM!" and we're constantly shouting "PASTRY!" It's a blast.
Hogh praise indeed!
Well said!!!!
Shout out to Dylan's sense of style. I'm sorry, home boy can pull off pearls. 'Nough said.
The blouse combo sells it. 👀
He can pull off some pearls on my face.
That he can.
Until you said that, I thought it was a pics she'll necklace like the surfers of northern Florida wear
Must… resist… pearl necklace joke.
Goodness gracious, what a presentation. The calm, informative tone of voice with perfect diction, the interesting history lesson preamble, the here-and-there spots of trademark charm (it’s not a BDH video unless he yells SIMINIM at some point when he needs to, after all), and the classy big-band jazz to end it all off. This has got to be one of the best cooking videos I’ve seen, right up there with Babish.
Cheers to you, Mr. Hollis. May your Moo Juice never spoil.
Why thank you! That's very kind of you :) And fun fact, the big-band jazz tune at the end is my own arrangement I wrote & played on with the Wyoming Jazz Ensemble!
@@BDylanHollis what did you play for that?
@@BDylanHollis
Will we ever get a full version?
@@BDylanHollis Just casually throwing out the fact that he WROTE a FULL big band tune like that isn't the human equivalent of announcing your cake is based on tomato soup!!! You sir are a bizarre amalgamation of talents, skills, and delight, and I thank you sincerely for putting your content out for us to enjoy!
@@BDylanHollis Damn, what a flex!!
It's so nice seeing him calm down to a slower pace and be a big cute nerd about the history and neat fun facts behind recipes, and talk about himself more. As well as just being a happy and pleased boi, just the look on his face when he takes a bite of the cake feels nice, I hope he's having an awesome holiday and stays this happy
More personable. Which is a nice touch.
Speaking as a child of the '60s, our family actually made this quite a lot! Yes, I remember the triple sifting of flour VERY well, that was my 'job' (I used a flour sifter, and it sure gave my five-year-old hands a workout!). However, we always added raisins into ours, and never frosted ours. I really feel I must make myself another tomato soup cake sometime soon, because I do not recall them ever tasting like chocolate! They were like a very rich spice cake. (And yes, we *have* made this for guests without telling them what it is. It's hella fun to do!!)
It's interesting to know that this was actually a staple in some households and not just a way to advertise tomato soup lol and I'm curious to make it myself.
I think what made it taste like chocolate to him was the sweetness of the icing - sweet + that tad bit of kick must give similar sensations as chocolate.
If you have experience with Tomato soup cake, may I ask a question:
I live in Europe and I don't think that we have cambell (?) Products here. Is the "tomato soup" just plain tomatos (without pieces/"passiert") in a can or is something special with some addes spices and stuff so it's ready to be cooked right from the can?
@@herbertkraft7379 Campbell's Tomato Soup is a condensed soup. It's more than just tomatoes in a can. As far as I know, they just use some kind of process to remove some of the moisture or something from the soup. No spices or anything like that. I am not sure how you could replicate that, but you might see if you can source some from the internet, or find stores that cater to Americans? I know 50 years ago when my family lived in Switzerland, my mother found such a store, and we got things like Skippy peanut butter there?
@@niftythegoblin I have to admit, I still keep it around. Nothing goes with a grilled cheese sandwich better than some tomato soup! But I have not made the cake in many years now lol.
@@herbertkraft7379 looking at the texture of the tomato soup when he poured it out, you could likely get away with using any tinned tomato soup, just maybe make sure it’s not ‘cream of…’
Pity you don't do more long form videos. They're fun and informative
In kindergarten, our school librarian read us a book called Thunder Cake. The recipe for thunder cake called for tomato purée, even though it was a chocolate cake. The librarian even made the recipe and gave us all pieces to try, and although we were all put off by the inclusion of tomatoes in the recipe, we all loved it. I was reminded of this when you said it made you feel as though you were eating chocolate cake (: you should make the thunder cake recipe sometime!
I remember that book! I think about it every now and then when it storms
Me too! Me too!🍅⚡️
I loved Thunder Cake! The book, I never tried the actual cake. I still remember how to tell how far a storm was from that book.
I remember reading the same book in the 3rd grade I believe. Our teacher also made the cake for us to try. I remember it being really good lol
What a lovely memory for you guys ☺️
You were almost right, should've used the 2 ounces. They're talking about unsweetened Baker's baking chocolate, it used to come in pkgs of 8 individually wax paper wrapped 1oz squares. I think I, like every kid in the 70's (and previous decades) got a shockingly bitter surprise when we snuck a square of it. Believe me, we only ever did it once! 😂
Came here to say this. Midcentury Baker's chocolate had 1oz squares and they halved them recently...late90s/early oughts?
Still remember my grandma's tirade as she went through her handwritten recipes & 2x the # of squares
Yup. 1 square = 1 oz. I’m still angry over the shrinkflation!
@@beccanox that rant sounds like it wouldve been lovely to listen to 😂
I FROST MY CAKE WITH CREAM CHEESE FROSTING I BAKE IN 8" ROUNDS OR 13 X9
I'm a 90s kid and know that, but I don't get the only did it once thing, my grandmother had to hide the bakers chocolate that she was planning on using cause I'd eat it all
These longer recipe walk throughs are so fantastic (as much as I adore the shorter tiktok ones!), I love hearing about the history of a recipe, how to actually make it, and sometimes even why it works. These videos are such a delight, and I'll have to try making this cake myself!!
Nice profile pic (and username)
My dad has like ALL the food allergies, so it's really difficult to bake cakes he can eat. I made this cake for our family Christmas tea and it was really nice. I tinkered just a bit and added raisins and a bit more spice than it calls for. I also baked it in a festive Bundt pan and drizzled the glaze,
That is a thoughtful present, and I'm sure well appreciated! ❤️
I bet the raisins were really nice in this cake.
White raisins, sultanas specifically. Maybe a little rum?
✨😀✨
What does it taste like
Loved this video!
As a midwesterner who still has recipes that call for squares of chocolate, the recipe was probably assuming the use of “Baker’s Squares” which are still popular around here, especially at Christmas time, and are sold in large squares intended for melting and baking.
Oh, that’s so interesting! How much do they weigh? I’ve not come across that before
@@jailoliaj Traditionally it was 1 square = 1 ounce. The company is owned by Kraft now so changes have been made. I believe it looks more like a chocolate bar now and those 1 oz squares can be broken into 4 pieces themselves.
Yes, but that "baker's chocolate" is completely unsweetened dark chocolate, and really not palatable, even for fans of the modern "healthy dark chocolate". Using what he did was quite a lot less chocolate in the recipe, which would have turned out even more '"chocolaty" with the baker's chocolate.
@@argusfleibeit1165 The recipe here did, in fact, ask for "bitter chocolate," so maybe that's exactly what was intended.
@@argusfleibeit1165 Mixed with three cups of powdered sugar it would've been about right.
I am endlessly pleased that you've chosen to do some longer-form content here and there, because I greatly enjoy the more minutes of you being a complete and utter delight. AND, I get some history lessons and recipes out of it!
"Baker's Chocolate" was one of the most widely used brands of chocolate at one time. According to a cookbook I have of theirs, and I quote, "one ounce of chocolate or one square of chocolate is one whole individually wrapped square". The boxes of baking chocolates, usually sold in either 4 or 8 oz packages, contained that many individually wrapped squares for precise measurement. Hope that helps!
it still is a top brand name, it just lost ground to newer brands like Ghiradeli
It’s still used and I still have it
This just hit me in the face with nostalgia haha. It was the ONLY brand my grandmother ever used and me as a dumb kid bit into one thinking 'Oh boy, chocolate!'. That was the day I learned what baking chocolate was 🤣
I use Baker’s chocolate for my family’s homemade brownies
@@korin1131 I think every kid from a certain era has done this at least once. I found my mom's unsweetened baker's chocolate that she had leftover from making a cake and thought it was a candy bar. That was the day wee me learned what the word 'unsweetened' meant. :D
The 2 squares of bitter chocolate are very definitely Baker's Unsweetened Chocolate, which I'm surprised as a see a "bar" on your counter. If you look at what vintage baker's chocolate looked like, it was sold in groups of definite squares (which could be split in half). Each square is equal to one once so you were supposed to add 2 full ounces of chocolate. And I think it was supposed to be the unsweetened kind, not the bittersweet kind.
Actually research shows that Baker's has CHANGED the size of their bar… it used to be an 8 oz broken into clear 1 oz squares, and now is a single 4 oz bar which is vaguely Hershey's Bar shaped.
As somone who enjoys a chocolate-y frosting, I imagine that making it with a full 2 oz of chocolate, and chocolate that is completely bitter with no sugar whatsoever, would be delectable.
Good info, thanks 👍
exactly this. i have a box in my pantry right now. it's still available. although i generally find substituting cocoa powder+fat of choice to be easier.
I remember the squares. When I was a kid we had some in the pantry and I melted them down to make the world's worst peanut butter cups.
@@GeeWillikersMan ha !
My mum had both bittersweet and semisweet baker's chocolate in the cupboard and I'd always steal half-squares of the semisweet.
I thought they were more like the almond bark but now that I read this I remember the bakers chocolate bars
Dylan, you are not crazy:
A. - The first time I made cake from scratch for an actual event, I made Orange Proposal cake. I was 15. I did a dry run 3 days before just to practice, and it was amazing. It was moist and velvety. It was so deliciously scented and flavored with Orange and slight caramel notes...so good. The real cake I made turned out like two large hockey pucks with oily icing dripping off it. This is definitely a thing. In 2003 I was 19 and made blueberry muffins in a wood stove in a decrepit hunting cabin using figs instead of blueberries and baking powder from the 70s. They were the best thing I ever baked and I have not been able to replicate.
B. I was a bartender for 17 years and learned to make a chocolate cake shooter that had absolutely no chocolate ingredients, but tasted exactly like chocolate cake. The tomato soup tasting chocolate doesn't necessarily surprise me.
You gotta give the chocolate cake shooter recipe. Please!
@@UncommonDabfish OMG. It's so simple but when you hear it, you're going to think it's insane. It's like baking tuna salad, dried rosemary, and mashed chicken liver in a tart pan and turning out an electric hairdryer. Alchemy.
1oz - Vanilla Vodka
10z - Frangelico Liqueur
1/2 slice - fresh lemon
granulated sugar
--shake the vodka and Frangelico with ice and strain into shot glass
--dredge the lemon slice/wedge in sugar and serve on the side.
--down the shot and immediately bite into the sugar covered lemon and suck the sugar off
I swear it tastes like Duncan Hines chocolate cake and chocolate frosting.
@@UncommonDabfishyes! I don't drink alcohol but I am keen on an interesting experience!
It's online. 1oz hazelnut liqueur, 1/2 Oz vodka, lemon wedge coated in sugar. You can either drink the shot and suck on the lemon wedge or suck on the lemon wedge and with the juice in your mouth drink the shot. It's fun!
I LOVED THIS STORY.
Laughing through “Because I didn’t” was great! 😆
Bakers chocolate CAN come in individually wrapped squares! ☺️
And those squares are one ounce. XD Poor Dylan. I learned to bake from my mom, who learned from her mom. Knowing that a square of unsweetened chocolate is an ounce is one of those things that I don't realize isn't common knowledge. But seriously, why would it be? Unless you buy the kind that comes individually wrapped or that has the break lines in ounces?
priceless LOLOL
Specifically Baker’s brand baking chocolate...
WHAT?! What witchy shinanigins is this :D
@@PlayaSinNombre nine
Can we just have Dylan be everyone's Home Economics/culinary instructor. We learn more from him than our actual professors.
You had home EC?
i don't remember if we had a home economics classes in my place.. like, we were taught to sew and we made some salads (????) in 7th class, idk. it was real weird.
Watch tasting history or John Townsend this guy basically copied them if you wanna see historical cooking
@@nativeog9647 I wouldn't necessarily say he copied them. Same premise, certainly, but they all came to it from different interests. Jon came to the cooking from his experience as a reenactor, Max did it because of a general interest in history and love for food, and Dylan explains that he loves old books, especially cookbooks, which inspired him to create a TikTok where he made some of the recipes. His style obviously goes for a more comedic approach that he knew would get him views on the app. It worked, and I say bravo.
No he didn't? You can't own "trying old recipes", wtf. Townsend is a 1700's American re-enactor and his food focuses on that. Max does ancient historical dishes of many cultures, particularly ancient Rome and medieval Europe. Dylan does mainly 20th century Americana. All of them have different focuses and completely different presentation styles. Might as well say Harry Potter copied Lord of the Rings just because they're in the same genre.
As someone who claims to only be doing this since 2020, you have been remarkably entertaining and educational to me. I LOVE cooking but baking scares me. You have helped me out of my comfort zone. I just got done with your Cold Oven Cake and LOVE baking the Ice Cream Bread with different Ice Creams!
Seeing you walk us through the Tomato Soup cake is the break I needed in my day.
❤
It is an utmost pleasure :)
@@BDylanHollis thank you so much for sharing with us!
Enjoy your day ❤
@@BDylanHollis Pardon the ping, but there's 2 things I wished to inform you of. XD
1: The reason cooking comes out better when you're doing it as an afterthought or in a rush... You're not laser-focused on it. I'm a scratch-cook/baker, have been for 20 years. The only time I really pay attention to what I'm doing in the kitchen is when handling a knife (which is just common sense) or messing around with a recipe (because I like to see just how far I can screw with it to make it taste better). 😆 You fall into a rhythm of sorts and your brain goes on a quasi-autopilot. Try listening to music the next time you make a complicated recipe you've done before and you'll see what I mean.
2: I have an old Amish cook book. I am not willing to part with the book itself, but I would be willing to transcribe any recipes you might be interested in. There are some...intriguing specimens in there, including one or two for homemade mince, among others. Is there somewhere I can contact you to discuss which recipes you would like? 😁
Love you soooooo much, so entertaining bright and colorful and enthusiastic, you just make my day you wonderful loving of the old school experience sweet understanding fabulous favorite man!! Who would've thunk it. Keep researching and bringing us such fun and "deliciousness ", just cause ya can!
"If I don't focus on something too much it turns out perfectly"
You are not alone, sir. This is me with a majority of creative hobbies including baking, drawing, and jewelry. We sometimes focus too much on the process instead of flowing with it, thus ending up with a result that can be perfectly serviceable but maybe not at the level where we wanted it due to "overworking the piece" if you will.
I've had that. Years ago, an elderly friend invited me over for coffee and cake, they told me about the recipe they'd been making forever. It is good; a lot of breads/muffins/cupcakes are made with vegetables, it just adds a bit of sweetness and moisture, you don't really taste the veggie. I gotta try that chocolate frosting. Thanks!
My family has its own tomato soup cake recipe that's been passed down for a few generations. It's still easily my favorite cake.
Yep! Zucchini brownies are interesting and pretty dang good
My Mom used to make tomato soup cake and added raisins. The icing was simple: icing sugar, melted butter and milk (no measurements). I had forgotten about it but as soon as I read the name, I could taste the cake and I started to drool. Always moist, wonderfully dense, with a unique flavour.
Can't imagine it with the chocolate icing and I love chocolate.
Thank you for bringing back one of my favourite memories.
You got me at the perfect point between insomnia, boredom, and ADHD to where I’ve decided that I’m making this for my family and saying the “you’ll never guess what’s in that cake”
Maddie
I brought Tomato 🍅 Soup Cake to a Potluck months ago. I made it gluten-free, since a couple of them have sensitivities. Although many in the group are accomplished, after bites taken, during the “Guess What’s in it?”, they said carrot and other things, but no one guessed 🍅 correctly ! They were surprised 😮 That was fun 👏
I made this for a show that I was in last year. We set it in the 20's and I decided to make a recipe from the 20's, I chose this one. I then took it into rehearsals and got the whole cast to try a slice, then once they had eaten it I told them all what it actually was. Highly recommend doing this to friends, the reactions were hilarious.
I would have paid to see such reactions 😂
@@shadowdragon6271 it was great, a few people looked like they wanted to throw up 😂
I did the same with zucchini bread a while back. It’s absolutely not a thing here and everyone went "WTF carpy, why is it good?"
@@Evistopheles omg zucchini bread is the best! Where is it unheard of? I'm in Michigan and it's huge here
@@brandyhuff8487 Germany
I'm not used to this Dylan, goes into full detail, back ground and isn't screaming because the evil that is the atrocities that people can make with food.
I love him
DEMON BABY!!
Something my mom used to do with more liquid frostings, was to leave the cake in the pan and poke holes in the cake with the handle of a wooden spoon and then pour the frosting on. It settles in the holes and stays in the pan leaving less mess. Love watching your videos.
Poke cake. We make them with pudding, my cousin loves vanilla with different flavors/colors of jello.
@@momstrosity "Poke Cake", that's what they were called. I had forgotten that name. Mom made them with jello, pudding ,and runny icing. I still make them today. My favorite is to drain juice from can of pineapple and mix the fruit into the cake batter. Then stir the juice with powdered sugar and then pour that over the cake after you poke holes in it. Very moist and delish.
@@marshadavis8670 I'm a fan of chocolate cake with chocolate pudding myself lol
@@momstrosity Those were the Jello gelatin "Stripe it Rich" cakes. My mother made those often.
There is a cake recipe that is made from semolina flour and after baking poke with a fork all over and you pour a syrup in it. It's Greek cake recipe.
I absolutely love these longform deep dives into the foods you least expected to be good. They're so much fun.
On one hand: Chaotic and hilarious for a short time frame.
On the other: Easy to follow, easy to understand, and still just as engaging.
I am loving this split in how you deliver your content! Keep it up!
That's exactly what I was going to say but Tetravault did so much more concisely. So, what he said!
I really love how Dylan insists on satisfying his curiosity and taking us with him. Stay awesome.
Do you mind if I quote your word choice forever and always? It's so satisfying.
@@MDreamerIsBi by all means
As a teenager I had a birthday where I asked for a tomato cake, and I was genuinely surprised when my mom actually made one. Discovering that this was an OLD recipe does make sense as to why she'd be able to find such a thing, and why it tasted so good with chocolate frosting on it.
I feel the 'not paying attention yet turns out perfectly' thing. First batch of cinnamon scrolls I ever made were perfect and I've never been able to attain that level of perfection again. Didn't know what i was doing half the time.
My mother has been making tomato soup cake muffins for breakfast since I was a kid and I actually had one this morning. One of my favorite muffin recipes
Oo, that's a good idea!
That's awesome! 😄
Do they taste like chocolate? Just curious 🤔
My mother wold make tomato soup cake often when I was growing up in the 80's lol
i recall it being pretty darn good. If you like carrot cake, this is a cake for you.
I wish he would do more long form videos like this. He's extremely entertaining.
Agreed!
So glad you finally released this recipe! My mother talked about having to make one of these in shock that it was so good. I just lost her recently and
miss her dearly and this was a little piece of her that cheered me up. Thank you.
I'm sorry for your loss.....
This guy is a lot like tasting history which is another channel I love but this guy's personality is largely entertaining as opposed to just the content of the show. I crave more.
Agreed! I wonder if he can fill the British void that Titli's Busy Kitchen left, especially since he won't have to get UK retro cooking literature shipped all the way to the US!
Dude, your videos are like a drug. Watch them a year ago, and I find myself kept coming back every few months. I'm hoping to find a new full video like this. Need more of these in my life. Your short/tiktok or just a tease!!!
The whole video was a delight but the first three minutes were, just... heartwarming? The topic, the delivery. You have the heart of a teacher and it shows.
This video is a poetry book itself. I was in awe the entire time I watched you make cakes out of the humble canned tomato soup. I think I need to rewatch this video again just to have a grasp on your beautiful word flow. This video is almost like a thesis over the discovery, experiment and consequence of tomato soup cake and its varied frosting and I enjoyed every bit of it. Makes me want to try this recipe myself. Top-notch quality content! Nothing but respect
Mr. Hollis, I just want to point out that I absolutely love these longer videos. You've done so much with forgotten mid-century recipes, but you really dig into why people cooked liked that, and it's honestly one of my favorite things in cooking. The strange and weird territory food went into after the 20's is absolutely fascinating, and I love that you're using local cookbooks instead of market made stuff. You clearly are good at baking, cooking, and archive research, so. Respect.
Thank goodness someone else validated it! I bake things after altering recipes or after making my own recipe and it turns out okay. But when I bake it again with a little less motivation, it comes out better than the original. Idk why
I have a friend who will absolutely not cook anything the way the recipe says to. Not even once to see how it should taste.
Drives me nuts.
My first thought was "it's the camera!"
These in-depth almost heart warming looks into the recipes he usually does in such a fast paced and humorous manner are simply delightful, thank you very much for having us Mr Hollis
7:08 I believe this phenomenon is why grandma's baking and Mrs. Smith's cooking down the street always tastes different than when you make their recipe. When you don't really precisely measure out and are a little more casual with the baking, it adds a little magic to the item, whereas when you are getting down to the nitty-gritty details and focusing on the exact amounts, it is done right, but not done with the right spirit...
Alton Brown had his grandmother on his show to make biscuits. The more she just threw in a pinch of this and a pinch of that the more he lost it, it was hilarious. "Oh, you don't need to measure that..." The look of outrage on his face was priceless, and hers turned out better!
What's fun about baking like this as well is that you always get something a smidge different and that's lovely!
I thinks it not correct to say you don't accurately measure it, it's just that with time you develop a fine feel for it and don't need a scales.
Keep adding until the Spirits tell you it's enough!
Tomato soup cake has been a family favorite for as long as I can remember. Our variation uses raisins in the batter, and instead of icing, we eat it with some melted butter. Of course, it's made specifically with Campbell's tomato soup, lest great-grandmother rolls over in her grave. It's wild to see other people suddenly rediscovering this relic of the past when I've spent my whole life swearing up and down to my friends that it's actually delicious.
Raisins 🤮
@@huebuckle8198 To each his own. I never understood why people are disappointed by raisin cookies. I prefer them to chocolate chip! Unsurprisingly, I like them in tomato cake as well. :)
@@unerochebleue I eat them by themselves as a snack. Gotta try your version of the cake
I desperately need more of these long-form videos from Dylan. They're just so calming and fun to watch. Also, I learn a few things too
I just adore your content. It’s the history lesson/recipe walkthrough/science experiment I never knew I needed. Your presentation is flawless. Why do you not have your own show on television yet?
Because youtube and tiktok give more freedom of content, while a TV show would leave him under the constraints of a producer and/or production company. Look at what happened with Vsauce
@@wolfrayne8355 wait I'm new to vsauce what happened? Google is useless lol
You have a natural presence and charisma to be a host of any show. You're quite engaging! Love the video, and now I want to make the tomato soup cake as a party trick. 8D
In the 70s, my dad used to make a microwave coffee cake (I know!) that contained tomato soup, and it tasted like an orange cake! So weird, but actually good!
Would you happen to know the recipe? I love oranges and would love to try that out.
Well tomato is a fairly sweet soup, part of the reason i don't like it too much.
@@lepidotos Sorry, I don’t. I wish I could recreate it myself.
2:28 that's why we still use an old Blue Band (a Dutch butter brand) pastry cookbook. All fine to excellent recipes that would've had butter in them to begin with.
As much of a fan as I am of your fast-paced videos, it is delightful to see a longer video where you slow down and talk more about what you're baking
I collect vintage cookbooks and it's always fascinating to get in the head space of people who made it cooked these recipes to understand their world. And to see what dishes survived through the years to be handed down as family recipes.
Your breakdown of advertising recipes was so spot on!
I really hope he makes more videos in this format, it’s so calming and nice to watch.
👉 As you saw, the "fizz" starts as soon as the soda touches the acid. SOOO for maximum leavening, here's a baking hint, no matter what the recipe says: stir soda into the batter at the last minute and get it in the oven straight away !!! 😊
Is it just me or is this guy just the definition of wholesome!
Umm it's just you. His videos are rife with lgbtq sexual innuendo.
I would love to see a B. Dylan and Emmymade joint video. They both do weird vintage recipes with a genuine positivity.
It's SO funny that this popped up in my feed, as I had a customer come into my store today to get some ingredients to make a Tomato Soup Cake. I find it really cool that the reaction between the B. soda and the tomato soup is replacing the eggs. Also, if no one has already said this, there are places where chocolate is still measured in squares. Bakers Squares to be exact from the Baker's Chocolate company. Each square equaled an ounce of chocolate, they came in unsweetened, bittersweet and sweetened squared and are usually sold in boxes individually wrapped in parchment. In my store we sell them loose out of a bulk bin.
1:45 yes! I love it when they put recipes on the products… just like i love when yarn manufacturers put crochet patterns on the backsides of the labels… free is on of my three favorite four-letter f-words (food being another and the third one being one I’ve been working really hard at cutting out of my daily vocabulary lol and heaven help you if you use free and food in the same sentence… you pretty much asked for what happens next lmao)
As someone who loves to bake, watching your channel is an utter delight! Actually makes me want to try these recipes myself...
Plus you're the sort of person I would love to bake for just because you seem so fun! (If only I wasn't based in England...)
Ah yes, the recipe which got me in love with your videos, even though I'm not on tiktok! Loving these long-form videos here, it's lovely to see the recipes be broken down in the manner of a gentle 1950's house husband. Keep it up!
I genuinely love the background information surrounding the recipes and the companies pushing them, I'm glad to see you upload here after a few months too :)
I love making this cake for people it's always funny when I tell them there's tomato soup in it, but I have learned a couple things from it. 1.) With high altitude baking the batter will be drier than anticipated 2.) If you don't have more tomato soup ketchup works wonderfully to add moisture 3.) This recipe works great in an 8in cake pan instead of a loaf pan
This video isn't just a cooking video, it's a history lesson....
I love it
I'd love to see more of this sort of thing. I'm an amateur living historian, and getting the history lesson, and something that I can make myself with the instructions is great.
My grandma has been extremely proud of her tomato soup cake for as long as I can remember. My mother hates it simply because hers always tastes like tomatoes despite using the exact same recipe lol.
Sounds like you need both of them one afternoon or free evening to simultaneously make the recipe. Then see how they both do it and figure out what the main difference is. It could literally be a difference of the oven or the pan, or some ingredient issue. Something to do while both of them are still alive and able to do that together.
@@dragonsword7370My vote is to the fact that grannies are actually using some special magic
Yeah. I would very much enjoy more long videos. I learned so much interesting things.
Please, please keep doing this. I get overstimulated by your tiktok videos, but enjoy your content. This is a great way for me to enjoy without throwing my headphones across the room. Don't stop the tiktok, but this is a nice way to get a great in-depth look and enjoy too. You have a lot of great charisma on screen, and I do love weird recipes.
I've made a few tomato soup cakes over the years. It tastes very similar to a red velvet cake, so a cream cheese based frosting is a really good bet. I haven't tried a chocolate frosting, but looks like it would be a very good pairing for this cake. I also enjoyed the longer presentation and the bit of History thrown in with the recipe. Thanks, Dylan. Now I'm craving a tomato soup cake. LOL
I learned from my grandmothers cupboard that "baking chocolate" used to come in these individually wrapped little bricks... But I couldn't tell you how much each one weighed... Only that if you got desperate for a nibble of chocolate they were considered convenient enough, but not the nicest chocolate to just eat, thereby assuring that you would always end up having some on hand rather than eating them all, this is something My grandmother taught me, and yet I think I only tasted one once. They are rather bitter and kind of crunchy more like you would expect of 90% chocolate, in texture, if I remember right. Of course I was something like 7 at the time, and I haven't seen them since.
When I was really little, like early 90’s, I remember this kind of baking chocolate. It was around at that point still. I remember nibbling into it and being disappointed like you say!
Baker's chocolate in those individually wrapped squares is still available. In Canada, anyway.
Maybe it still sells well enough here because of all the Nanaimo bars 🤣
@@SexiestPenguin Just need to actually go looking for it I guess, lol.
You are right, but they are an ounce each, which means that recipe should have had twice as much chocolate
One ounce.
Stumbled here and now I'm hooked.
I should send you a homemade peanut butter cup recipe from the 80's.
It is from a homemade middle school cookbook that all the teachers put in their favorite recipes.
It is mind blowing and very very good, much better than the commercial ones.
I loved the history of the tomato cake recipe and the acknowledgement of how the recipe is behaving. Ie: how the baking soda activated the tomato soup. Would love to see more!!
Was literally yesterday wondering when we'd get another recipe deep dive. Uncanny
You’re absolutely right, you need 4 squares of chocolate for every 1 square in a recipe printed before 2019.
Bakers Chocolate changed from 1 oz. per square to 1/4 oz. per square about three years ago. They say it makes baking small batches easier. The SHTF in the baking world, lemme tell ya.
Just came to say the same thing-- 1 "square" equals 1 oz. While I appreciate the quarter squares so you don't mangle a square when needing an in-between amount, I wish they would have designed it to be a bit more obvious that 4 equals a "standard" square, such as deep perforations for every ounce square, and a shallower/different style perforation for the quarters. Does it even mention it on the package anymore? I thought it did in the beginning but don't think it does anymore.
Also, try unsweetened (bitter) chocolate, 2 times as much chocolate flavor and darkening power than bittersweet!
When I was a kid, the cans of unsweetened Hershey's cocoa had a conversion chart. Three tablespoons of unsweetened cocoa powder plus one tablespoon of butter equals one Baker's chocolate square.
WHAT
Thank you for your wisdom
So two squares of chocolate is actually 2 Oz of chocolate. The old boxes of chocolates use to come in 8oz compared to the 4oz of today. there was 8 individually wrapped squares of chocolate per box. in side the individually wrapped square was two bars (or rectangles) connected together. each individually was only a 1/2 oz. so the icing would've needed more chocolate than what was used. That being said I love your content and hope this information helps you on your baking of old recipes
Dylan is an absolute delight!! I do not watch cooking/baking shows but I need to see more of him (if it is of interest to him, of course). I love everything about this! His voice, his energy, his hair. ❤
An absolute gift every time! Thank you
I think the CRISCO cook book is the best cook book ever made.
As someone who has been watching cooking shows since I was able to comprehend language, I found this refreshing and educational in ways I rarely find!
It's not a daft size. It's a size that was in practically every kitchen in the 1940's and 1950's. What you want is a vintage Pyrex 501 "fridgie". It comes with a lid if you can find it.
My family has made tomato soup cake for longer than I can remember. It is DIVINE with raisins and walnuts. 🥰
Add chocolate chips too you'll not realise you needed them !!
I love that you're making longer videos instead of the tiktoks. My brain does not deal well with the hysteria of tiktok, but these are just so nice and relaxed :) And I love the background info!
I suspect you neutralize most of the acidity of the tomato with the baking soda, and you're left with the sweetness (from the tomato and how ever much sweetner they put in there) so that's where the flavour of the tomato disappears.
04:44 This sounds so lovely 🥰
Your videos are always brightening my day - no matter what.
Thank you so much for everything!
One thing that I really appreciate about your videos is how informative you are in the full videos, whilst being an absolute hoot with your one liners in the one minute videos. Keep up the good work.
My mama made this consistently throughout her lifetime. Always moist & flavorful, mama topped this cake off with a scrumptious cream cheese frosting. Although I've made this two-layered cake on several occasions, nothing compares to mama's...guess it was all the love she put into it. 💜🌸💜
I like how this guy gets it said and done, not too much time faffing about, just give you all the information would could possibly want about a tomato soup cake super fast.
I love that your heritage gives us this wonderful juxtaposition of UK linguistics (see: Fannie Farmer in the potato cake deep dive, your pronunciation of advertisement in this one) and a US accent - I think it enhances the pre-serum Steve Rogers vibe that everyone else has commented on. Love the shorts, love the longer videos, keep doing what you're doing.
The Fannie thing cracks me up, because while I know it’s slang for lady parts in the UK, they still use it as a name! Jane Austen books use Fannie all over the place, lol.
I have made this cake for over 20 years! Made it for my wife for her birthday.. She loved it!!! I def prefer making it as a cake and not a loaf!
It’s crazy to see him screaming in confusion over these recipes in TikToks, to seeing him return with a video like this. Amazing
I feel as though you should have your own cooking show, informative, down to earth, funny, imperfections and all I feel like you're a gem
Pssst... It's right here. 👍🏻
Love these longer break downs and little history lessons! I of course love the fever and comedy of the tiktoks but a slower burn it also entertaining as well!
I've never baked and can barely cook but I love watching your videos. It actually makes me enterested in baking
Baking is a great gateway drug to cooking LOL So much is precise measurements(at first), and the results are IMMEDIATELY rewarding, with room for mistake. Do yourself a favor and get on the kitchen, you won't regret it.
Baking is much more like chemistry, there are very specific interplays between ingredients that at the proper ratios cause specific reactions. Cooking allows for more spontaneity with regard to combining ingredients. Cooking is more forgiving with adding or removing items from a recipe. Baking is much more exact and less forgiving when substituting ingredients.
Aaaaahhh I'm thrilled to see this! My Grandma Winnie used to make a Tomato Soup Bundt cake! It was my Dad's favorite cake. I'm more of a carrot cake fan but it ranks up there for me as well. We have a slightly different recipe, she added walnuts to it and we just dust it with powdered sugar. Hardly anyone has heard of it and thinks I'm crazy when I talk about Tomato soup cake, I'm so glad you did this video and now so many people have learned of it.
I'm so glad he made another full length recipe video
Absolutely love the energy you bring to your videos and it truly makes me want to cook alot of the recipes you make.
I am so pleased to have found you B. Dylan! Any time I need a smile, a laugh, a moment of pure joy, you deliver. I just discovered you in the last few weeks and have been binge watching content everywhere I can find it. I am so glad you branched out from just Tik Tok so I can delight on these, whether fast-paced and hysterical or gentle and informative. You are remarkable and it's clear you have a huge following for a reason. Thank you for being refreshingly unique and brilliant. You are exactly what the world needed.
Your cadence when doing these long form videos is just so soothing!! I love listening to the history of baking, in which in longer format, you’re able to express your passion about it so much more!!! Hope to see more walkthrough videos as well as your spunky short form vids!! 👏🏽