Jos Louis Cake (Québec)

Americans had their precious Twinkies, but Canadians had something even better: Jos Louis snack cakes, consisting of two circular slabs of red velvet cake sandwiching a thick cream filling, all concealed beneath a coating of chocolate. While the company has numerous other offerings, this one was and is the one we all remember as the ultimate lunchbox treat.

Vachon is a very popular bakery in Québec, they produce many different little snack cakes including Jos Louis and May West. Home-made versions of this best selling commercial snacking cake turn up in recipe collections throughout the Beauce. A product of the giant Vachon bakery at St. Marie, it was launched by founder-bakers Arcade and Rose-Anna Vachon who named it for their eldest two sons Joseph and Louis and not, as some believe, after the heavyweight boxing champion, Joe Louis. Home recipes use a drop-cookie method and sometimes a marshmallow filling. The baking cake is made automatically with a diameter of 3½" (9 cm). To achieve a symmetrical look and a light texture, I adapted a recipe belonging to Mariette Scully Bourque of Notre Dame des Pins to the muffin tin.

Cake:
½ cup butter
½ cup raw sugar
2 eggs, beaten
1 cup milk
1 Tbsp. white vinegar
1 tsp. baking soda
2 cup all-purpose flour, unbleached
1 tsp. baking powder
¼ cup Cocoa powder, unsweetened
½ tsp. sea salt
1½ tsp. pure vanilla extract

Vanilla Filling:
2 egg whites
½ cup raw sugar
1 pinch sea salt
2 Tbsp. water
1 tsp. pure vanilla extract

Chocolate Icing:
2 Tbsp. butter
2 Tbsp. cocoa powder, unsweetened
2-3 Tbsp. heavy cream
½ tsp. pure vanilla extract
½ cup confectioner's sugar

Preheat oven to 350°F (175°C). Grease 12 medium muffin tins or 24 small mini muffin tins.

Cake: In a large bowl, cream butter and sugar together until fluffy. Measure milk into a 1 cup measure and stir in vinegar, then baking soda.

In another bowl, sift or mix together flour, baking powder, cocoa powder and salt. Combine dry ingredients with butter mixture with milk; stir in vanilla. Fill prepared muffin tins half full of batter.

Bake in a oven for about 10 minutes or until a tester inserted in centre comes out clean.

Cool for 10 minutes in pan. Turn out onto rack and cool completely.

Vanilla Filling:  In top of a double boiler, set over boiling water, combine egg whites, granulated sugar, salt and water. With an electric mixer, beat until stiff and fluffy, about 3-4 minutes.

Remove from heat and beat in vanilla.

Chocolate Icing:  Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir in sifted confectioners sugar until icing is of spreading consistency.

Assembly:  Slice cakes in half horizontally. Fill with Vanilla Filling and spread tops and sides with Chocolate Icing.

Makes about 12 medium or 24 small muffin sized cakes.