The True Story of the Chocolate Mayonnaise Cake Part 3
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- The True Story of the Chocolate Mayonnaise Cake Part 3
This is a video about the 1945 version of the Mayonnaise Cake Recipe; but for many the Mayo Cake is mistakenly called the $100 dollar cake or even the $1000 dollar cake if your Mom was someone who exaggerated.
BUT - these are not the same cake. The confusion stems from both cakes being published for the very first time in a column by Cissy Gregg in the Louisville Courier -Journal March 6 1945. Two separate cake, two separate recipes, but one mangled half truth myth told over and over again and ultimately cut and pasted on untold blogs all over the internet. Cissy Gregg spent many years pulling her hair out trying to set the record straight... But once a myth is born, it's impossible to get humans to see and accept the truth. (as I'm sure will be born out in the comment section of this video)
Anyway - most of the stories around the origin of the mayonnaise cake can't be verified, and this is the first time I was able to find this version (now the most common version) of this cake in print. Last week we made the 1927 version ( • The ORIGINAL 1927 Mayo... ) which is a slightly different cake.
Many attribute this cake to the Great Depression (the 1927 version predates the Great Depression by a couple of years), or to wartime rationing.. but the 1945 version happens in the post-war years, and doesn't catch on until 1948 when the USA was in full post war boom.
1945 Mayonnaise Chocolate Cake
One cup sugar: two cups flour (and I used cake flour from habit, although nothing was mentioned about it in the directions passed on to me); three tablespoons cocoa: a pinch of salt; one teaspoon soda.
Sift together about three times or until the flour. etc. have so mingled themselves with each other they can never be separated again. When the sifting is done, make the last through the wires land in a mixing bowl.
Now add one teaspoon of vanilla; three fourths cup "from out of the jar mayonnaise’, and one cup hot water.
Pour into a greased tube pan, or having nothing in the size in tube pans, do as I did and bake it in a square 10-inch cake pan or two 8-inch layer cake pans.
Bake in a 350-degree oven for about 22 to 30 minutes.
Frost with cocoa frosting or chocolate or some sort.
This cake bakes out very chocolate-y looking and is as light as frou-frou, and bears not the slightest suggestion of being born of mayonnaise.
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I love it when Julie comes in and says "Hello, Friends!" and I love that you cut the food and let Julie choose first. Small touches that make your channel very endearing.
Yes, I always feel like Julie just got home from work and is checking in on her husband who has been tottering around the kitchen all day. I know that's not the case, but that's what I like to imagine
I found a mayonnaise cake recipe somewhere, back in high school, and made it for a "chocolate party" we had in one class. Everyone loved it - until I told them what it was. "Eeewww mayonnaise!" was the anguished cry. I was very amused, and so was the teacher who sponsored the chocolate party.
As you peruse the cake plate with only a couple of pieces lingering.
Those simple minds thinking that mayo can only be savory.
I made zucchini bread the other day and had my family, who had never heard of it before, guess what vegetable was in it. They didn't "eeww" when I told them the truth, but it was a lot of fun to hear their answers, which included broccoli.
At first, I had the same reaction to a mayonnaise cake. After I thought about it and realized that mayonnaise is nothing but oil and egg whites, I was cool with it since most cake recipes have both oil and eggs in them.
Then the whole cake was eaten. To make sure it was icky! LOL
$100 cake is an example of an urban legend. Sometimes the story is a cake, sometimes a cookie. The restaurant is sometimes at the Waldorf Astoria, or the Ritz. I recall a version set at Nieman Marcus. In my degree, I did a senior seminar on myths and urban legends.
Yes, I've heard of the Neiman Marcus cookie story. I was told that the person who paid for the recipe was giving it away to thwart Neiman Marcus's attempts to make money selling the recipe.
The NM cookie recipe urban myth was one I heard at some time in the 80s or 90s. Perhaps as I lived in Dallas-home to NM-at the time, the store charged a woman for the cookie recipe. However, her request did NOT say anything about payment. She was shocked to get a bill, but then, NM is such an expensive store that to those hearing the story, “it figures.”
I still have the original email with the woman's story and the Neiman Marcus cookie recipe that I printed in January of 1996 when it was going around. From back when people were just starting to get emails and believed everything on the internet! Lol I've kept collected recipes in binders since 1995, so that's the reason I still have it. I never tried making the cookies, but someone else did and told me that the recipe wasn't good. Too funny!
My cousin Mary forwarded that email to me. 1996 sounds about right. The version I got said the customer bought a cookie at the store's restaurant and when she told the waitress how good it was, she said she could buy the recipe. "How much is it?" "Two fifty." Then she gets home and realized they charged her credit card $250. I actually believed it at first. That's how I learned about internet hoaxes. I never would have imagined that the tale was so much older than that.
@@eskridtc I have that recipe and make them on occasion and I think they are pretty good.
Love that you include the newspaper clippings! I've been reading them on full screen and enjoying the bit of nostalgia.
I read this entire article and found the grammar and vocabulary very interesting.
The “Homemakers Ask Mayonnaise” cake you showed has cinnamon nutmeg cloves dates and walnuts. Now THAT’S a mayonnaise worth making. Thank you Glen for all the different deep rabbit hole mayonnaise cakes you’ve taken us into. Respectfully, W.S.
It's so interesting how the amounts differ. I'm looking at "our" recipe for Mayonnaise cake, written in my grandmother's handwriting on one of those old fashioned recipe cards from the 60s or 70s. It calls for 1 cup sugar, 1 cup mayo, 1 tsp. vanilla, 1 cup cold water, 2 cups flour, 2 tsp. baking soda, and 4 tablespoons of cocoa. We've always made it in a 9x13 pan or as a layer cake with two 9 inch cake pans. It produces a very moist, dense, very chocolatey cake with a bit of tang (I assume from the acid in the mayo). The batter for our recipe is thinner than yours and less dark as well, although I'm not sure what kind of baking cocoa you're using so maybe that's why. We always use plain old baking cocoa, not Dutch processed or anything. The lighter colored cocoa plus the white mayo results in a very light brown batter, but after it bakes it's about as dark as your cake. We've (my grandma and my mom) always frosted it with peanut butter frosting. The cake itself is not that sweet, so it stands up to a sugary icing. Don't have a recipe for the peanut butter frosting, I usually just throw some butter, confectioner's sugar, peanut butter, vanilla, and milk into a bowl and start from there.
Mine is almost the same as yours. The only difference is mine states 1/2 cup cocoa and adds 1/2 tsp salt.
that's how I make my peanut butter frosting too
@@betsystone5733 Yes, curiously there's no salt in our recipe, which I only really noticed after watching this video. I might try adding some next time I make it, just to see if it gives it a little improvement, although we all like it fine just as it is.
“I have contacted Hellmans” in that tone. I just imagine Glen as a hard boiled detective in a pulp novel in search of the truth about the mayonnaise cake
🤣
A cookbook from Glen with a brief history of each recipe would be something I would buy in a heart beat!
The saga continues..... I believe I have a jar of 1937 Mayonnaise in my Y2K bunker....I'm checking for the recipe. Thanks again Glen...enjoy your Sunday.
Y2K bunker, I know what that is and now I feel ancient.
@@CAP198462 A Y2K bunker must be the new kid on the block. Can you remember back to the 1950’s and the civil defense bunkers built in the basement out of cinder blocks. Now that was a bunker. I wonder if anyone ever made mayonnaise cake in their civil defense bunker😁
Please let us know if your jar has the recipe on it! We are dying to know!
You were prepping for Y2K in 1937. Impressed! 🤣
I've never tried this kind of cake, not sure if I want to...but you deserve a Ph.D for your level of research!! Thanks, Dr. Glenn! Loved the story.
It makes the cake very moist and tasty. If you’re in the US and near the Portillo’s chain, that’s what that cake is. Very sweet though and not the same as many recipes you’ll find.
I love the history lesson even more than the cake, which I love lot. 💙
I have to admit, I have started using mayonaisse in place of butter on toasties / grilled cheese because its cheaper than butter these days. But I doubt that was ever the case until the recent huge price rises in butter.
Mayonnaise has been used for years on grilled cheese for as long as I can remember. My one grandmother always made her own and used it for lots of dishes. I'm in my 70s.
Interesting - Hubby & I do that too, : ) PLUS we use (saved in the fridge) l/o Bacon fat / grease when we make Grilled cheese - it tastes soooo Good b/c it gives a subtle but so Yummy Bacon Taste ! (as for the bacon grease usage, yes, it was used years ago in the depression etc (from what I've read etc) it was used on toast & just plain bread too instead of butter - Anyways, ... tfs, didn't know others also did that ! (use the mayo) : )
A mayo-grilled cheese on rye is fantastic, hadn’t considered the price difference
I’ll have to try that, because yes, the price of butter is criminal.
I tried the mayo on grilled cheese once when the butter was too hard and didn't like it. It certainly spreads easier, but taste-wise, butter and mayo are not interchangeable. I prefer the buttery flavor of traditional grilled cheese, rather than the tang that mayonnaise brings to it.
Good morning! I love your rabbit holes! And baking it in the Bundt pan made it so pretty!
What i enjoy about your channel is the stories and history of the food your making you and Julie make it fun to watch .
I tried a chocolate frosting that had Avocados in it. It was really good! You should make it for your mayonnaise cake!
I think Anna Olson has one on her channel. You reminded me that I really wanted to make that.
Thanks.
Years ago I made a chocolate avocado mousse, it was delicious. The cookbook and others I owned were lost in a move. I should look for the recipe online.
when I started working as an electronics designer in my first job, there was an old guy working there who often used the phrase 'we did that 20 years ago''. Now, almost 30 years later, I am the old guy at work and I find myself using the same phrase when a young engineer comes to show me something 'new' he just thought of...
$100 cake story reminds me of the Neiman Marcus cookie recipe story that circulated around in the 90s 😂
I have never heard the $100 cake story, but I have heard similar stories about the Neiman-Marcus chocolate chip cookie recipe.
Mom used Miracle Whip, hence, Salad Dressing Cake. Always frosted with Chocolate icing.
Mine too. I didn’t taste mayo till I was 17. And then it tasted really strange to me!
I’ve wondered what I can do with my leftover Miracle Whip.
So did my mom, she hated regular mayonnaise.
I grew up with Miracle Whip, but once I tasted Mayo I couldn't go back.
@@Nana-nx1xn I will use either, but Miracle Whip makes better salad dressing.
Oh and I just have to add... on the mention of asking for a recipe from a restaurant... a number of years ago I emailed an expensive restaurant that I very very occasionally visited with my wife for special occasions. I wanted their white chocolate mousse recipe as it was just so decadently amazing. So, I said that my wife loved it, and I wanted to make it for our anniversary as we were unable to make the journey to their restaurant for the special day. A few weeks later I received the recipe card from the head chef, saying good luck. :) I then got my wife to make it for me. LOL She did very well... although even at 1/2 quantity, I had mousse in the fridge for a very long time... (she hates mousse)
I never had this but it seems that it's history is repeating itself for this cake. Thanks Glen.
I used to have a 1930's Hershey's chocolate cookbook with a chocolate mayonnaise cake. The book I had was printed and marketed in the 1980's, but said to be a reprint of a cookbook from the 30s.
Could have been the cake from last week (1927)
"Everything old, is new again!"
This brought me back to the 1960's when a friend and I made this cake for a school project. We made the cake at home, brought it to school and served it to the class (about 30 of us). I remember the squirms from some of the kids before the tasted the chocolate mayonnaise cake, but made happy sounds when it tasted so good. The teacher gave us an "A". Thanks Glen and hi Julie, lovely as always.
You mentioned it's missing the icing. Personally, I think cake only needs icing if it's decorated for a celebration like a birthday. I grew up with icing-less cake, except birthdays, so that's probably why I think that way
My father is the opposite. When I was growing up, if my mom made a cake and didn’t put icing on it, he complained and said,”cake without icing is basically bread.” He’d eat it, though, so it couldn’t have been too bad. I prefer cake without icing, myself.
Agreed. I find that the sweetness of the icing can overpower the flavour of the cake.
same here
Same! It was too much of a hassle to make icing
_My_ biggest issue is when people layer the frosting on as thick as the cake; I appreciate a good frosting but you absolutely need to strike the right balance, and in my opinion that balance is a _much_ thinner application than most people use.
Hi,
Now i want to see the $100 cake from the original article. I think that would be a great follow up. Thank you for sharing your love of the craft.
Actually the popular cake made during the depression, my family knows as "Wacky Cake" it's a single layer cake, you make 3 wells in the dry ingredients and in one well, goes oil, the next, vinegar and the last vanilla.a cup of cold water poured over all..I make this regularly, mainly because it's small. It's very moist, dense and everyone I make it for loves it, I icing it with real butter cream icing.
I stumbled upon your channel and have absolutely filled with joy watching your series on this Mayo cake and subsequently all your other videos! What a wonderful channel!
I first had this cake in 1956 when our new neighbors brought it for us when we moved into our new home. We loved it and were surprised to hear what it was made of.
I "unvented" using mayonnaise in cake whilst making a commercial cake mix (yes, shudder, I know) that called for vegetable/cooking oil which is vile & evil and has no place in my kitchen. ("unvented" ~ AKA: came up with it on my own, completely unaware that it had been used widely before)
I reasoned that mayonnaise was primarily eggs & oil, so substituting mayonnaise for the oil wasn't much of a leap. I added an extra splash of water to compensate for the viscosity of the mayo..
People *raved* about the cake, asked for the recipe, and wouldn't believe me when I said that it was from a box mix.
I think part of what made the mix better was that the salty flavour of the mayonnaise cut the overwhelming sweetness of the box cake.
One thing I found amusing though, was the comment in one of the newspaper articles about how prohibitively expensive the cake was to make.
Hellman's mayonnaise in a jar would have been difficult to afford and/or aquire, but "jar mayo" (that is still shunned in parts of the US as being inferior or as the fodder of the lazy/untalented cook) was a "recent" invention back then. Grandma's rantings about "that nasty swill" that was "a cheap lazy substitute" (for mayo) are echoing in my ears.
Most people of that era were accustomed to making their own; so while Hellman's was a luxury, mayo wasn't necessarily out of reach.
Thank you for another wonderful inspiration, and a trip down memory lane.
You know what would be a great series for you to do sometime: a comparison of different sweetening elements in one recipe to talk about what each one does differently than the other. You could have regular sugar, brown sugar, maple syrup, honey, corn syrup, stevia (if you want to go that route)…it would be super interesting to see the results of recipes where the only thing that changes is the type of sugar used.
"if you want to go that route", I'd like to suggest Monkfruit! Unlike most non-sugars (and to me, especially Stevia), it tastes just like cane sugar, only a bit less sweet by weight.
I did this in school during my nutrition major. In food science class, we all split up into groups and made the same cake but used different sugars (we used agave, white sugar, stevia, and a few others). It is interesting how the textures and the flavors change not just the taste of the sweetness!
Glen - thanks for doing the research! Honestly, it was the part of this video series that I enjoyed the most!
Made the Hellman's mayonnaise cake as a young married for a party. Used the recipe from the Hellman's label. Bravely made it the for the first time for the party in a 9" x13" pan (that's what I had.) Guests loved it! Then I told them it had mayonnaise in it.....shocked silence.
Kept that label among the detritus of my recipes for decades, until it disappeared. Searched the internet for it years later.
I have a bar cookie recipe that calls for mayo.
It includes chocolate chips and pecans, baked in an 8" x 8". I got it out of a "woman's" magazine that featured many recipes. Sometime I'm the late 70's early 80's.
It sat in my box for a bit, but one day when I felt like baking but had no eggs decided to try it. The cookies came out extremely moist and chewy. Delicious. Only thing I did notice is they were a tad greasy and would leave a grease mark on a napkin.
I have made them since ( even when I do have eggs) as they were very easy.
Your channel is absolutely a therapy. soo good for my mental health. 💯 thank you for that.
I found 2 recipes going thru my Mom's cookbooks and mine. First one is from Mom's General Hospital Medical Center "Fun in the Kitchen" Volunteers & Employee's 1990.
Miracle Whip Chocolate Cake by Valerie M DeWitt
1 c sugar, 2 c flour, 4 T cocoa, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, 1 c water, 1c Miracle Whip salad dressing, 2 tsp vanilla. Sift dry ingredients together twice. Mix alternately with water, Miracle Whip and vanilla. Grease and flour 8-inch square cake pan; pour batter and bake at 350 degrees for 30-35 minutes. This recipe also makes about 1 dozen cupcakes. Frost or decorate as desired.
Second recipe I got from our local State Fair in the baking section. They had several different recipes laying on the tables.
Chocolate Mayo Cake aka The Kid Cake by Robin George
2 c flour, sifted, 1 c sugar, 2 tsp baking soda, 1/2 c cocoa, 1/4 tsp salt, 1 c mayonnaise, 1 c cold water, 1 tsp vanilla. Sift all dry ingredients into a bowl. In another bowl mix mayonnaise, water and vanilla. Add to dry ingredients and mix well. Bake in 2 greased 8 inch pans about 30 minutes in preheated 350 degree oven.
Peanut Butter Frosting - 1/2 c butter, softened, 1 c creamy peanut butter, 3 Tbsp milk, or as needed, 2 c powdered sugar. Using a hand mixer place butter and peanut butter into a medium bowl, and beat. Gradually mix in the sugar , and when it starts to get thick add milk 1 tbsp at a time until all sugar in mixed in and beat 3 minutes or until fluffy.
Robin shared a little family history also. Grandma Avril would tell everyone The Kid Cake
"is the only cake designed especially for kids young and old". The cake became a family tradition at their annual family reunions and Avril spent hours making more than one cake. Later Robin was told that the recipe was a mayonnaise cake and it dated back to WWII.
Great video guys! Looking forward to the next 'rabbit hole' adventure!
Made this, loved it. And extra bonus points for the easy clean up afterwards. I think it's going to be my go-to recipe for chocolate cake from here on. Though I may just have to road test versions 1 & 2 to be sure. Thanks for this recipe and the detailed story behind it Glen!
This was so good. Thanks for doing and sharing the research.
In home economics class (1975) we did three chocolate cakes and taste tested afterwards. Mayonnaise, sausage, and sauerkraut. The mayonnaise cake was the clear favourite!
Really enjoyed this series. Never made a mayo cake before, I just might have to try one of these out.
I made last week's old old recipe and it turned out good.
By good, I mean it was devoured in no time at all.
In 1971, I sampled a chocolate sheet cake my sister- in-law had in her family in Grant’s Pass, Oregon. It is made with leftover mashed potatoes and cocoa powder. I have rated it as the best chocolate cake ever. It is moist and does not need icing or frosting. Because it is unfrosted, it makes the perfect lunchbox dessert ever. Have you ever encounter this iteration of chocolate cakes? If you are interested, reply and I’ll send her recipe.
please post the recipe here. My husband loves chocolate anything but not frosting on cakes. I would really appreciate it'
@@Nana-nx1xn okay, Nana, I will post it before next weekend.
@@MsMollyson thank you so much! Happy Thanksgiving
Glen I hope you have neighbors and friends to share all that cake with! 😂🎉
Thank you Glen! I learned a lot too and thoroughly enjoyed it!
Thanks for the history. Love the show.
My childhood synagogue put out a cookbook in the 1980s where it seemed like every recipe this one woman contributed had mayonnaise in it. Yes, her dessert recipe was a chocolate cake that was made with mayonnaise.
That story at the beginning reminds me of the supposed Mrs. Fields cookie recipe that was going around in the 80s.
Yes! There was another like that in the ‘80s or ‘90s - Neiman Marcus I believe but don’t recall what the recipe was for.
I was wondering what you were doing adding the vanilla to the flour mixture 😂 then you said that’s what they say to do. Interesting story behind the cake! Thanks for the great content. Take care.
3:03 Wow
The $100 cake sounds just like the Neiman Marcus Cookie Urban Legend . . . probably the best tasting Urban Legend.
I hope you make the $100 cake too soon!
Laughing to myself as I recall my husband believing 100% the legend about the Neiman Marcus $250 cookie recipe. I love your deep dives. Thanks!
Thanks for the trip down the Rabbit hole, Glen. I did the old old recipe last week and it turned out good.
Julie mentioned TH-cam channels "Inventing" new recipes when they aren't. I've seen a good number where I can recall either you (and sometimes Julie) or Food Wishes doing them years and years ago.
Cheers from California, USA
My MIL made this cake but instead of mayonnaise she used salad dressing, we were poor and on pinched pennies. She also made a fudge recipe for the frosting. Wish I would have written down more of her recipes.
Love this piece of food history.
I found this recipe in my Hershey's Chocolate compendium of recipes in the 1990's. Dry cocoa powder, no fruit. It has been a staple in our family for birthdays for years. I serve with a light chocolate buttercream frosting.
It almost seems that there might more to the "giant dinner ... the people from BestFoods didn't know anything about it..." history :)
People should realize that mayonnaise is made of eggs, oil and lemon juice. All cakes usually have eggs and oil anyway.😮
I am not an avid cake eater, you both eat enough cake for me, lol. I seem to remember mayonnaise being used in a lot of different ways. One I started utilizing is mayonnaise instead of butter for grilled sandwiches. Easier to spread and slightly different taste but just as good. Your channel makes me smile.
Really interesting cake history, Glen! Thanks for the memories...
Ecclesiastes 1:9 "What has been will be again, what has been done will be done again; there is nothing new under the sun"
The $100 cake recipe story sounds a lot like the $250 Neiman Marcus cookie recipe email chain that was going around in the 90s Internet.
Made this last week and absolutely loved it. So easy, so chocolatey!
One pill makes you larger, and one pill makes you small
Glen the Culinary Mythbuster!!😎👍👍 I believe the KeyLime Pie myth was also busted and other longtime viewers can think of more and more recipes busted along the way in the most delicious way!🎉🎉 Thanks Glen🙏🙏
I heard (nearly) exact $100 story on the Neiman Marcus Cookie recipe. Neiman Marcus’ recipe allegedly cost $250..
I love when Glen goes down a rabbit hole. Great series!
This has been an absolutely fascinating series Glen, I've very much enjoyed it.
Thoroughly enjoyed the rabbit hole :D
I also appreciate you showing the actual newspaper, so we can read it
I enjoyed the rabbit hole series of mayonnaise cake. I might try one iteration.
Wacky cake is another one I'd love to know the truth behind. It's another one of those depression/rationing cakes that doesn't use certain ingredients (eggs & dairy), supposedly because people couldn't get them. The gimmick is that you mix the dry ingredients directly in the cake pan, poke three holes in the mix, pour vanilla, oil, and vinegar into the holes, pour water over the top, mix and bake.
My Mom found that recipe but it was called "Crazy Cake" in the 1980's in the local newspaper. She made it for my sister's husbands birthday cake because he is allergic to eggs. It was a big hit with him and the family. It is his daughters favorite cake for her birthday too with peanut butter frosting. My birthday cake is "spice cake w/p'nut butter frosting"
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I agree. This was one of our favorites cakes as children. Also easy for us to make ourselves and minimal cleanup. Would love to know more about the history.
I'd fogotten Goofy cake - I used to have that recipe and have lost it! I can remember slicing a piece horizontally, putting a slab of ice cream in it, and then pouring hot fudge over everything!
I sent this to you to try and see if you like it. My husband and I love it.
Yvonne’s mayo coffee cake
2 beaten eggs
1 cup of mayonnaise
1 cup dark brown sugar
1 cup white sugar
1 teaspoon salt
1&1/2 teaspoons of pumpkin spice
1 teaspoon vanilla
2 teaspoon baking powder
1/3 cup chopped pecans
2 cups flour
1/2 cup fat free milk
------------------
Preheat oven to 350°
Grease a 8x8 pan and set aside.
Mix eggs with mayonnaise and beat together. Then add white sugar and 1/3 cup of brown sugar, set aside rest of brown sugar for later. Add seasonings including the vanilla and salt and mix. Then add milk and flour alternate.
Chop nuts to make 1/3 cup and mix with the rest of brown sugar.
Pour 1/2 batter in an 8x8 pan. Then add the brown sugar with nuts on top, spread evenly. Then pour the rest of batter on top on top of sugar mixture. Then tap just a bit and bake at 350° bake until a toothpick comes out clean. Let rest till cool.
We used to make Chocolate Mud Cake with condensed milk soured with lemon juice for an hour or so added to the usual ingredients; suing Mayo seems like a short cut to that result
I am interested in a series of "$100/$250" recipes. Like the cake from Louisville, the Niemann Marcus chocolate chip cookies, etc.
And of course the Waldorf-Astoria version of Red Velvet Cake.
@@Graham-ce2yk 💯
I love all the history you give! Thank you!
This was the first cake I learned to make from scratch. As a kid I was afraid to crack eggs because I had cut myself on the shells, so mayonnaise was comfortably safe. Even my younger brother that hated mayonnaise liked the chocolate cake. Also makes a great cake for a Sanders style Detroit Bumpy Cake, or perhaps North Windsor, Ontario
You MUST pick your favorite!
When I go to my Mom's, I'm going to get a copy of the Chocolate Mayonnaise Cake from her that she got from my Grandmother. This sounds close to the version I remember, only Grandma used a loaf pan for baking hers.
A family favourite in the 1960's except we always used Kraft Miracle Whip and it added a 'tang' to the cake. Also because we-usually Mom-wanted to bake and we were out of eggs. Us six kids gobbled it up but my Dad refused to eat it because he feared that the mayonnaise when heated was poisonous (like potatoe salad on a hot day picnic). note * no one child died from eating it,lol
There is a similar mythology about a local department store's French onion soup and the Neiman Marcus cookie. People love a story.
I don't know if anyone has mentioned it? A Chicago-based restaurant (Portillos,) which has expanded nationally, has a cult following for its chocolate cake. There are online "recipes" that mention the secret ingredient is mayo.
My mom used to make mayonnaise cake when we were kids, it was really good I'll have to try this recipe.
In ten 70s there was a recipe on the Helman's jar for a mayonaisse apple cake that was delicious. I wish I could find that recipe again.
Great video, as usual👏
I'm a rabbit hole kind of guy... hyper focus, I think is the official name... so I totally appreciate your journey!
But you have to admit that the journey down the rabbit hole was a delicious one. thanks.
Have you ever done the apocryphal Neiman Marcus cookies on this show? Seems like a similar story
We'll be touching on that in an upcoming episode - you can see how 'myths' start.
I don’t discount the “I invented it” claim when someone redevelops a old recipe. They may have gone through the very same creative process, for something they did not previously know existed. That’s still invention.
The fascinating part for me was the newspaper with the recipe. Talking about a $100 (a lot of money now, far more back then) recipe while the war was still going on in Europe.
According to the first inflation calculator I found on the internet (so you know it's trustworthy!) $100 of 1945 money is worth $1550 in 2022 money, to put that newspaper article in perspective!
The $100 recipe version sounds like the Neman Marcus chocolate chip cookie recipe story.
What's old is new again... I have a mayonnaise cake recipe that I love, uses more cocoa powder so it's more chocolatey but is very yummy, and super easy! Also have a couple cookie
recipes that use mayo, really good cookies and the dough lasts quite well in the fridge too.
Do you have the actual recipe that was $100? It would be cool if you made that cake.
Great video as usual! I love the history bits. And Julie coming in.
Thanks for condensing your research for us.
LOL
Hi Glen, I'm wondering if you would make Grantham Gingerbread? It's an English recipe from 1740. My mother used to make it and it's delicious. Interesting too, in the way it forms stalactites inside.
I learned that you can substitute oil and eggs for mayonnaise in baking recipes.
Question- Will you make the actual $100 cake recipe from that article? That would be interesting🍰
I live in Louisville, Kentucky. Besides the Derby and KFC were now famous for Mayo- Choco Cake!
There was the exact same story going around about the hundred dollar cake a few years ago but it was chocolate chip cookies from Neiman Marcus and the recipe cost the woman a lot more
Looks like a great cake! That's good you didn't frost it to take away from the base cake flavor. Love the history keep the videos coming!
I have an old Mayo cake recipe and love putting fresh strawberries on it instead of icing.
People act like mayonnaise is such a horrible ingredient, but mayonnaise is basically oil and eggs, which are common cake ingredients, So I don't really understand that