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We were riding our bikes through the neighbourhoods one Saturday morning not long ago. There were lawn sales galore. And there on one of the lawns, amongst the toys, vases, candlesticks, costume jewellery and chipped dishes, was this lovely vintage hand mixer. A “Mixall” in pretty much perfect condition. There are a few chips on the body. But otherwise, it seemed good as new. The lady of the house plugged it in to show us that it was in good running condition.
And so it was. Sturdy. Heavy. You wouldn’t believe how heavy. I almost nixed buying it because it weighs a good three pounds. But T was keen. And while I’ve always said that mixing and whisking by hand is best, I’ve also thought that a hand mixer might sometimes be, well… handy. So we bought it. For less than $5.00.
As soon as we got home, T cleaned it up and made a cake. And what a cake too!!
We usually make eggless cake. But what’s the point of that when there’s a 1940’s or 1950’s Mixall multi-speed hand mixer just waiting to be used?
T went onto the internet in search of cake recipes that called for separated eggs. I suggested he make a St. Honoré cake (see Brilynn’s Daring Bakers St. Honoré cake) but as attractive as the idea was, he nixed it and said he wanted to make chocolate cake.
He found a cake on the internet that was labelled “The Best Chocolate Cake”. It didn’t call for separated eggs but the butter, eggs and sugar had to be beaten “until light and fluffy”. I always thought that our hand whisking did that really well. But the Mixall really did the trick. Fluffy!! Incredibly fluffy!! (We really should have taken a picture!)
And was it the best chocolate cake? Darn close.
T’s note at the top of the recipe:
This seems fool proof.
Suffice it to say that I’m not sure that anyone will be making it exactly the same way next time. Stay tuned for the next thrilling installment of the Mixall best chocolate cake saga when I will post the recipe for this fabulous and amazing cake.