83 Years Young
Paul Newman passed away on Friday after a battle with cancer. For the last 25 years, Newman and co-founder A.E. Hotchner, brought the American public natural and organic foods long before they were popular and donated 100% of after-tax profits to education and charities worldwide through the Newman's Own label and foundation. He also opened a restaurant, Dressing Room, in 2006 with co-owner Chef Michel Nischan in Westport, Conn.
Today's first recipe was created by Paul Newman's daughter, Nell, and she says it is her dad's favorite cake. The second recipe isn't gourmet, using boxes, cans and jars, but someone long ago named it The Paul Newman Chocolate Cake and people around the Internet keep confirming it is delicious. If you would rather have a homemade version, it is easy to see where the substitutions should be made. Both recipes are reproduced widely throughout the Internet.
Paul Newman's Favorite Orange Chocolate Angel Food Cake
Nell Newman created this recipe for her father, Paul. "I use organic ingredients whenever possible, but this cake is great with regular ingredients," says Nell. "It's light as air, low in fat, and very easy to make."
Yield: 8 to 10 servings1 1/4 cups sugar, divided
1 cup all-purpose flour
1/2 teaspoon salt
12 egg whites, room temperature*
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract**
1 tablespoon grated orange rind
1 1/2 (3-ounce) bars of Newman's Own Organics Sweet Dark Orange Dark Chocolate, finely grated***
Sift thoroughly 1/4 cup sugar, flour, and salt; set aside.
Beat egg whites until foamy. Add lemon juice, and beat until soft peaks form. Gradually sprinkle remaining 1 cup sugar onto whites, beating at medium speed.
Sift 1/4 cup flour mixture over whites, and gently fold in by hand, with fingers spread. Add vanilla and orange rind. Fold in remaining flour mixture, alternating with grated chocolate.
Pour into clean, dry tube pan. (Do not grease pan or use a nonstick pan, as the batter will not rise.) Cut through batter with knife to remove air bubbles.
Bake at 350° for 40 to 45 minutes or until cake springs back when lightly touched.
Invert pan and cool 30 to 45 minutes. Gently loosen cake from sides of pan, using a narrow metal spatula; remove cake from pan.
Serve with strawberries and lightly sweetened whipped cream flavored with small amount of vanilla, to taste.
*Leave eggs out of refrigerator for about 15 minutes.
**Nell recommends Madagascar Bourbon Pur Vanilla Extract by Nielsen-Massey Vanillas.
***You can use 3 (1.2-ounce) Newman's Own Organics Sweet Dark Orange Dark Chocolate bars; the slightly lower amount of chocolate is negligible. You also may substitute other brands of orange-dark chocolate bars, if desired.Coastal Living, MARCH 2002
The Paul Newman Chocolate Cake
1 can (14 oz) sweetened and condensed Milk
1 jar (16 oz) Mrs. Richardson's Butterscotch Caramel (or make your own)
1 container Cool Whip (or whipped cream)
4 (1.5 oz) Heath Candy Bar, crushed (or your favorite topping)
Bake cake according to box directions, using a 9" x 13" pan. While cake is still hot, poke holes from top through to the bottom using the handle of a wooden spoon. Pour condensed milk over the top and let soak in. Pour caramel over the top. Let cool completely. Spread whipped topping over the entire cake. Sprinkle crushed candy over the top.