The Centralia plant was destroyed in a fire in 1980. In 1967, the Martoccio family sold Hollywood Brands to Consolidated Foods, later Sara Lee.
During the 1950s, Hollywood Candy Company owned a Crosley Super Sport, which was painted to look like the Zero candy bar wrapper and employed a midget to impersonate a character called Zero and drive around advertising the candy bar. Hollywood Candy Company moved to Centralia, Illinois, in 1938. That was not continued after the company was sold in 1967. He used only the very best ingredients-real cocoa butter, eggs, etc.- and was still able to sell his milk chocolate bars for 3 cents compared to the 5 cent Hershey bar (1955). Martoccio invented a synthetic coating for his candy bars to keep them from melting in warm temperatures. The Pendergast Company had discovered the method of making a fluffy nougat for candy bars, which was copied by Frank Mars for his Milky Way bars. He purchased another candy company, the Pendergast Candy Company of Minneapolis, in 1927, changing the name to Hollywood Brands in 1933. Martoccio was talked into buying the entire Pratt and Langhoft Candy plant and found himself in the confectionery business. Martoccio Macaroni Company, acquired a defunct candy factory in 1911 for the sole purpose of replacing one of his own factory's machines that had burned out. Optional: Take a zero candy bar and cut into small pieces and place around the top of the cake for garnish.The Hollywood Candy Company, or Hollywood Brands, was an American confectionery company formed in Hollywood, Carver County, Minnesota, in 1912 by Frank Martoccio.When frosting is spreadable, frosting cake. Place second layer on top and lightly press down. To assemble: Cut top of one cake layer to make an even layer and place on plate cut side down.Let stand for about 5 minutes or so until frosting is spreadable. Using a whisk or electric mixer, beat until creamy and cooled. Remove from the heat and add chopped chocolate. For Frosting: Bring sugar, milk and butter to a boil in a medium saucepan while stirring constantly.Keep stirring until the caramel reaches soft ball stage, then take off heat. For Caramel Layer: In a heavy saucepan over medium heat, bring butter, brown sugar, corn syrup and condensed milk to a boil, while stirring.Remove from oven and let cake cool completely
Bake for 30 to 35 minutes or until a toothpick comes out with dry crumbs on it.
Using an electric mixer, mix on low speed for 30 seconds to blend. In a large mixing bowl, combine the dry ingredients.In a medium bowl lightly combine 4 tablespoons milk, 4 tablespoons buttermilk, eggs, and the almond extract.Spray (2) 9 inch round cake pans with baking spray with flour.