I bought Urbania at the Dollarama store, but she was no one dollar tramp. She was $1.25. High class. She was the belle of the ball, I would say.
The cake itself was of the genus and species Carota delishica, made by Wendy. The recipe came from the Rebar cookbook. The icing was better than normal carrot cake icing, in my non-grumble opinion. It had cream cheese (sorry, JNV) and white chocolate (hello Ian!) in it. The cake itself was 'moist and delicious™', thanks to pineapple and coconut (and not Duncan Hines). The term 'moist and delicious' is a slogan or catch-phrase popularized by the Duncan Hines company, and kept alive today by people like me.
Duncan Hines....who the hell was he, anyway? We all know the name Duncan Hines, but do we know anything other than the name? It's an interesting story as to how the Duncan Hines brand became ubiquitous. If you're interested, here it is (from Wikipedia). It's an interesting look into how a business or brand gets built...
Hines was born in Bowling Green, Kentucky. Working as a traveling salesman for a Chicago printer, by age 55 in 1935, Hines had eaten a lot of good and bad meals on the road all across the US. At this time in the United States, there was no interstate highway system and only a few chain restaurants, except for those in large, populated areas. Therefore, travelers depended on getting a good meal at a local restaurant.
Hines and his wife, Florence, began assembling a list for friends of several hundred good restaurants around the country. The list became so popular that he began selling a paperback book, Adventures in Good Eating (1935), which highlighted restaurants and their featured dishes that Hines had personally enjoyed in locations across America.
One such listing in the 1939 edition read:
Corbin, KY. Sanders Court and Café
41 — Jct. with 25, 25 E. ½ Mi. N. of Corbin. Open all year except Xmas.
A very good place to stop en route to Cumberland Falls and the Great Smokies. Continuous 24-hour service. Sizzling steaks, fried chicken, country ham, hot biscuits. L. 50¢ to $1; D., 60¢ to $1
The book proved so successful that Hines added another which recommended lodging. In the late 1940s and early 1950s, Hines wrote a newspaper food column, Adventures in Good Eating at Home, which appeared in newspapers across the US three times a week (on Sunday, Tuesday and Thursday). The column featured restaurant recipes, adapted for home cooks, that he had collected during his nationwide travels.
In 1952, Duncan Hines introduced Duncan Hines bread to the world through the Durkee's Bakery Company of Homer, New York. Principals Michael C. Antil Sr., Albert Durkee, and Lena Durkee were the bakery proprietors. This was Duncan Hines' first foray into baked goods. By 1953, Hines sold the right to use his name and the title of his book to Roy H. Park to form Hines-Park Foods, which licensed the name to a number of food-related businesses. The cake mix license was sold to Nebraska Consolidated Mills in Omaha, Nebraska, which developed and sold the first Duncan Hines cake mixes. In 1957, Nebraska Consolidated Mills sold the cake mix business to the US consumer products company Procter & Gamble. The company expanded the business to the national market and added a series of related products.
My gawd, is there nothing that Proctor & Gamble doesn't get their greasy little oven mitts on? In 2012, Proctor & Gamble had sales of $83.68 billion. I'll wash my blog free of Proctor & Gamble's facts, figures and controversies for the moment (using Tide, a P&G brand), but perhaps air their dirty laundry in another blog. At some point I'd like to address their supposedly satanic logo.....a moist and delicious story for another day.
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