A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from November 01, 2007
Heaven and Hell Cake (angel food and devil’s food)

“Heaven and Hell Cake” was created by Stephan Pyles at the Star Canyon restaurant in Dallas, in 1994. It’s now served at at his own Stephan Pyles restaurant in Dallas, and the dessert carries a trademark.
Layers of angel food cake and devil’s food cake and peanut butter mousse are covered with chocolate ganache.
Stephan Pyles Restaurant
Stephan’s Canyon Heaven and Hell Cake™ 10
Star Canyon
Rich and savory fare deserves a grand finish. Diners can ride off into the sunset with Star Canyon confections that are as large as the legends of the state. The Texas Tornado is a storm of frozen Mexican chocolate parfait and sour cherry compote, while the preternatural Star Canyon Heaven and Hell Cake offers the best of both worlds with seven fiendish layers of devil’s food cake, angel food cake and peanut butter mousse encased in chocolate ganache.
Wikipedia: Stephan Pyles
Stephan Pyles is one of the founding fathers of Southwestern Cuisine, after more than 25 years in Dallas’ restaurant circuit, and was the creator of New Texas Cuisine.
Pyles has receiving numerous awards and much acclaim in his native Texas and across the nation. A fifth-generation Texan, Pyles was the first from his state to be inducted into The James Beard Foundation’s Who’s Who of Food and Beverage in America, and Bon Appetit has credited him with “almost single-handedly changing the cooking scene in Texas.” The New York Times has called Pyles “an absolute genius in the kitchen”.

Pyles hosts the Emmy award winning PBS Television series “New Tastes from Texas”, and is the author of four books on Southwest cooking. 
6 June 1994, Austin (TX) American-Statesman, “Hats off to spectacular food in ‘cowboy heaven’” by Dale Rice, pg. E1:
for dessert, we had the Star Canyon Apple Spice Cake with Pecan Ice cream and Cajeta ($5) and the Peanut Butter Heaven and Hell Cake ($4.75).
Google Groups: dfw.eats 
Newsgroups: dfw.eats
From: .(JavaScript must be enabled to view this email address) (Jim Kerr)
Date: 5 Jul 94 17:30:14 GMT
Local: Tues, Jul 5 1994 1:30 pm
Subject: Re: New restaraunt to try!
I must join in with a strong recommendation for Star Canyon. I went Saturday night for the second time (the first was for a pre-opening benefit). The food is excellent “new Texas” - game and local ingredients are featured with Southwestern / Mexican seasonings. I had a tamale tart (tamale dough crust, garlic custard, topped with gulf crabmeat) for starters, followed with coriander-cured venison servied with maple-pecan buttered roasted yam and zucchini chilaquiles (tortilla strips and vegetables bound with eggs). Dessert was the ultra-formidable “Heaven and Hell” cake - a massive slice of
layers of angel food and chocolate cakes with chocolate and peanut butter buttercreams, topped with chocolate icing and served with white/dark marbled chocolate “brickle” on the side.
Google Groups: rec.food.recipes
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
From: .(JavaScript must be enabled to view this email address) (Charles Coyne)
Date: 1995/07/20
Subject: Heaven & Hell Cake
Recipe via Meal-Master (tm) v8.02
Title: Heaven and Hell Cake
Categories: Cakes, Desserts
Yield: 16 servings
Angel Food Cake
2/3 cup Cake flour            
1 cup Confectioners’ sugar      
1 cup Egg whites (7 or 8) 
1 pinch Salt            
1 tsp Cream of tartar      
2/3 cup Sugar            
1 tsp Vanilla            
2 large Eggs                
1 1/2 cup Cake flour        
3/4 tsp Salt              
1/4 tsp Baking powder        
1 tsp Baking soda            
Peanut Butter Mousse    
1 tsp Vanilla
1/2 tsp Almond extract
Devil’s Food Cake
12 oz Cream cheese
1 3/4 cup Confectioners’ sugar
2 cup Peanut butter, at room temp
1/2 cup Powdered cocoa
1 cup Strong coffee
1/2 cup Shortening
1 1/2 cup Sugar
3/4 cup Heavy cream
2 lb Milk chocolate, chopped
2 cup Cream
Angel Food Cake: Preheat oven to 375 degrees. Cut parchment paper or wax paper to fit the bottom of a 10-inch round cake pan. Do not grease the pan or paper.  Sift together the flour and confectioners’ sugar. Set aside. Place egg whites in a bowl of a heavy-duty mixer. Beat slowly while adding the salt and cream of tartar, then continue beating for 1 minute or until soft peaks form. Increase speed to medium; add sugar by tablespoons until it is all incorporated, then beat 1 1/2 minutes longer. When egg whites have stiff peaks, add vanilla and almond extract.  Remove bowl from mixer and sprinkle half of the confectioners’ sugar-flour mixture over the egg whites. Fold in with a rubber spatula;  sprinkle with remaining sugar-flour mixture and fold again, using minimum number of strokes so that the egg whites do not deflate. Gently spoon the mixture into prepared pan and bake for 40 to 50 minutes or until golden brown. Do not overbake or the cake will sink in the center.
Devil’s Food Cake: Sift cocoa into a mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside.  Combine shortening, sugar, vanilla and eggs, and beat for 2 minutes at medium speed.  In a separate bowl, sift together the flour, salt, baking powder and baking soda.  Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated. Pour batter into prepared pan and bake for 30 minutes.
Peanut Butter Mousse: In the bowl of an electric mixer, whip the cream cheese until light and creamy. Gradually beat in the confectioners’ sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy.  If mixture looks lumpy, add 2 tablespoons of heavy cream. It may not smooth out, but it will be easier to blend.  Transfer mixture to another bowl and set aside. Place the heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside.
Ganache: In a saucepan over medium heat, bring the cream to a boil and stir in the chocolate. Remove from heat, cover pan and let the chocolate melt. Whisk to combine thoroughly, then let cool to room temperature.
To assemble: When both cakes have cooled, carefully slice them in half horizontally with a sharp serrated knife (the longer the better), so that you have 4 cake layers.  To slice the angel food cake, spray the knife with oil. Holding the top of the cake with your flat, open hand, use a sawing motion to slice through. Do not put pressure on the knige, or the cake might tear; just let the sawing action do its work. (If the cake sinks in the center, fill it in with some extra mousse. Make this the top layer and it will be easier to level off.) Place one layer of the devil’s food cake on a plate and spoon a third of the peanut butter mousse on top. Add a layer of the angel food cake, then spread another third of the mousse. Top with remaining angel food layer.  Whisk the ganache, then spread over the cake with a spatula, frosting both the top and sides generously. Refrigerate for at least 2 hours before serving. Served chilled; slice with a wam, wet knife. 
Note: This cake picks up refrigerator odor easily, so wrap or cover it well. Any leftover cake may be frozen, tightly wrapped, for up to a month.
Per serving: calories, 1007; fat, 64g; cholesterol, 120 mg; sodium, 472 mg; percent calories from fat, 55 percent.
Optional garnishes: Puree frozen raspberries; stain through a sieve. Sweeten to taste with sugar.  Melt milk chocolate and white chocolate. Spread milk chocolate in a cookie sheet lined with wax paper. Scatter spoonfuls of white chocolate around the dark, then create swirls with a toothpick. Allow to cool, then break into pieces.  Serve the cake on drizzled raspberry sace, propped up with chunks of swirled chocolate.
Google Books
The Food of Texas:
Authentic Recipes from the Lone Star State
by Caroline Stuart
Boston, MA: Tuttle Publishing
Pg. 139:
D Home
Posted on March 7th, 2007 10:31am by Christine Wilson Lieb
Recently a reader sent in a request for Stephan Pyles‘ famous heaven and hell cake. Anyway Stephan graciously sent us along the recipe, but it’s nearly 600 words long, and it involves preparing angel’s food cake, devil’s food cake, peanut butter mousse, and ganache. If you are brave enough to try this at home, I’d say feel no guilt in indulging. As for me, I’ll let Stephan make it. Read on for the recipe…
Serves 10-12
(Long recipe follows—ed.)
Wild Mountain Foods
Friday, May 4, 2007
Oh baby, can’t get enough of CAKES!!
Made this one a while ago. The Heaven and Hell Cake. TOOOO sweet, too much work, too messy to cut, too feo and just toooo sweet.
Goods and Services (ABANDONED) IC 030. US 046. G & S: cakes for consumption on or off premises. FIRST USE: 19940526. FIRST USE IN COMMERCE: 19940526
Mark Drawing Code (1) TYPED DRAWING
Serial Number 74599410
Filing Date November 16, 1994
Current Filing Basis 1A
Original Filing Basis 1A
Owner (APPLICANT) Star Canyon, Inc. CORPORATION TEXAS 3102 Oak Lawn Avenue, Suite 144 Dallas TEXAS 75219
Attorney of Record Charles W. Hanor
Type of Mark TRADEMARK
Live/Dead Indicator DEAD
Abandonment Date June 19, 1996

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Thursday, November 01, 2007 • Permalink

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