This past weekend I saw the sad news about historian John Bengtson, who passed away recently from ALS. Ever since his diagnosis we all knew this day was going to come, but it’s heartbreaking news nonetheless.
John was an incredible historian, and a unique one at that. He specialized in discovering the precise filming locations of many scenes in our most beloved silent films, pinpointing them by analyzing landmarks, surviving buildings, and so on in the backgrounds. His eye for detail was second to none, and it resulted not only in the wonderful website Silent Locations (please give it a visit!) but three excellent books: Silent Echoes: Discovering Early Hollywood Through the Films of Buster Keaton, Silent Traces: Discovering Early Hollywood Through the Films of Charlie Chaplin, and Silent Visions: Discovering Early Hollywood and New York Through the Films of Harold Lloyd.
How many fans of our great silent filmmakers were able to make pilgrimages to these sites, thanks to John? When I first started visiting Hollywood, I took the Silent Echoes book along with me so I could visit a lot of the locations he found. It brought that long-gone era to life for me like nothing else. I walked down the alley Buster Keaton ran down 100 years ago, saw buildings that were recognizable in the background of Harold Lloyd comedies, saw the same hillsides and vistas captured by filmmakers generations before they’d be covered in houses and carved up by freeways.

John was also such a kind and supportive friend, someone who would go above and beyond whenever he could. He was happy to share and discuss new film location info as he was discovering it, and he was always very appreciative of my Silent-ology posts (and took part in the annual Buster blogathon a number of times). I’ll always be immensely touched by the fact that shortly before I left to attend the Pordenone film festival for the first time this past October, he sent an email to several other attendees to let them know I was coming and to make me feel welcome. I’m not sure how he did it at that point, perhaps his daughters helped him write it. How incredibly thoughtful–and that’s the sort of thing he did for so many people, as many of you know.
^ Why am I posting this picture of me and Kevin Brownlow, you ask? Because without John I never would’ve gotten it! This was taken back in 2018 at the San Francisco Silent Film Festival. The festival had just ended that Sunday night, and I was outside the theater chatting with friends under the marquee. I had seen Brownlow several times throughout the festival, but couldn’t ever work up the nerve to just go up to him and say hello (being, y’know, the preeminent silent film historian of all time and all). Well, that Sunday evening, John suddenly poked his head out the theater doors and said, “Lea, do you want to meet Kevin?” Err, yes please! How did he know? He brought me up to the mezzanine and I got to meet Kevin at last–and he took the above picture of us without me even having to ask (indeed, I was too starry-eyed to even think of such details!). I will never forget this, either. What a moment, and what great guy John Bengtson was.
It’s hard to know what else to say, but I do want to end this too-brief tribute by sharing one more thing. This is John’s favorite cake recipe which he shared with quite a few people. I’ve made it many times and can confirm that it’s so good that I usually just add the chocolate chips like John did and skip the frosting. Here it is in his own words. Please save it and enjoy it in his memory!
“A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the
world!”
Ingredients
2 cups white sugar I use less – 1 1/3 cups
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil I use less – 3/8 cups
2 teaspoons vanilla extract I use less – 1 1/2 teaspoons
1 cup boiling water
Frosting – I sprinkle 1/3 of a package of chocolate chips on top instead
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners’ sugar
2/3 cup milk
1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. (I
use a single 9 x 13 pan and bake for 35 minutes. The original recipe seemed too
sweet, oily, and vanilla-y, hence the changes.) - Use the first set of ingredients to make the cake. In a medium bowl, stir together the
sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and
vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour
evenly into the two prepared pans. - Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out
clean. Cool for 10 minutes before removing from pans to cool completely. - To make the frosting, use the second set of ingredients. Cream butter until light and
fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla.
Beat to a spreading consistency. - Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then
stack them onto a serving plate. Frost the outside of the cake.
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