My granny (RIP) who lived through the Depression era would make this cake all the time. She had one of the original Hershey Cocoa (unsweetened) tins that had the recipe on the back. She would use whatever she had at the time -- Hellmann's or Miracle Whip. My mother, who is now going through a form of dementia, will light up when I make this cake for her the way her mom always did. It is a beautiful memory for us both.
I use this method, even when using a box mix. I whisk the eggs while drizzling whatever amount of oil the mix calls for then add the mix and any other add ins. Always a very tender moist cake. For some reason emulsifying the egg and oil makes a difference.
I'd be curious to hear if you've ever done a side-by-side comparison of the two methods. Most box mixes contain at least one chemical emulsifier such as glycerol monostearate that should in theory do all that work for you.
I’ve not done a side-by-side with cake mixes, but that’s a good idea. I only thought to try it that way in 2020 when we were all baking like crazy. I’ll give it a go.
Just a thought on why this wasn’t more common in community cookbooks. My grandmother and her peers in rural Eastern Canada considered mayonnaise to be kind of a luxury food item. Homemade “boiled dressing” was more common, and mayonnaise was for “company sandwiches” or potato salad. The ingredients for a regular butter style cake were already part of the regular grocery order and didn’t require they “waste” mayonnaise in a recipe where it wouldn’t be tasted.
My 97 year old mother has a label from Hellman's in one of her recipe collection cookbooks. It is titled Chocolate Velvet. She has always considered it as mayonnaise cake. The recipes in this collection book are from the late 40's to the 60's.
I smiled when you said "I don't want to seem not modest but I have a fairly extensive cook book collection". Just not something I'd ever expect someone to brag about.
Growing up we had the Miracle Whip Cake as our birthday cake and it was peppered with foil wrapped coins. A culinary treasure hunt. Always anticipated and thoroughly enjoyed!
i find this 'series' really fascinating. having been on this earth for almost 60 years now, i'd only ever heard of mayonnaise in cake about a month ago, and here you are, telling us all about it. everything 'old' is 'new' again! 😁👍
This was the Family chocolate cake that I grew up with, it was expected at every family gathering. Always had a boiled chocolate icing. Brings back lots of memories.
This is my grans date nut lunchbox cake. This type of cake was very common in the maritime Pac NW at the turn of the century and wasn't written down because it was shared amongst immigrants who could speak some English but could only read (if they could read) their native tongues -Swedish, Norwegian, Italian, Gaelic, Polish, Spanish. Kids carried it to eat after school before going to work, and the adults carried it with their lunches. She separated the egg -unless water glassed, then do it it like you did- whipped the oil into the yolk and made stiff peaks of the whites with a third of the sugar. Dry ingredients were mixed into the date nut water mixture, then went the mayo, last fold in the egg whites. Stayed moist all week. She had variations with dried apple, pears, apricots, raisins, and figs.
i used to be canadian but i got over it😙. when i moved to u.s. i was astounded at how "not modest" americans are. now i dont want to seem not modest, but i am american now😎
i love how you point out that nothing is ever new! you're bringing this in through food but it's so very, very true on ... everything. there is nothing new under the sun!
You peaked my curiosity regarding Mayonnaise cake recipes and going through my old cook books. So, I couldn't find it in any commercial cook book, but it was in nearly every community cook book originating in Minnesota, Wisconsin, Missouri, Iowa and Illinois dating from about 1950 to 1980. And my maternal grandmother did have a recipe off a jar of Duke's Mayonnaise sometime in the late 1980s while living in Myrtle Beach South Carolina.
I'm not a massive fan of dates (I'll eat a couple on their own, but that's pretty much it) but all these old date cakes have me wanting to give them a proper try. I suspect my dad especially would like them a lot.
This is more of a mayonnaise comment, but does anyone remember Bojac "salad dressing"? It was the closest I could find to the mayo my mom used to make. Now I have a recipe from our church cookbook that tastes the same, and has the added bonus of being made in the microwave! I'm going to make some today and use it in this recipe.
Making your own is probably cheaper these days, too. My word, the price tag on a jar of mayo! I would love to be in that time when mayo was revered. I love it. Last night I had homemade fries with mayonnaise to dip. Cool story, I know. 😉
I mix a little chipotle mustard and teriyaki with mayo for fries and chicken. Creamy Italian dressing is good instead of the mayo too in my opinion. Last Christmas the son of the woman my nephew was dating thought it bizarre that my sister in law and I both hate ketchup and love mayonnaise. She's quite certain her first husband putting ketchup on an excellent steak was partly to blame for the divorce.
I've got to dig up my grandma's mayonnaise cake to compare. Sour cream chocolate cake supplanted it in my family years ago, but my dad still likes the mayonnaise.
Just made the recipe. Cut it in half because I live alone. Added chocolate chips and walnuts and it is like a moist cakey browny. Good. I used one jumbo egg instead of one and a half large eggs.
Loving all the cake recipes and comparisons. I think you need to make it an annual affair to make a video on all your favorite recipes of the year as well as a running update of all-time favorites. What are you making when you're not on camera?
My grandma has a chocolate mayonnaise cake recipe that I still use. I was told it came about during WWII when eggs were rationed but mayonnaise was not. It’s my go to chocolate cake. I love it. What I have noticed is that people who don’t like chocolate cake, like chocolate mayonnaise cake. My recipe does not have nuts or dates.
Hey Glenn love your show it is absolutely must watch for us. I live in the States but grew up in Prince George, British Columbia. I can't remember if it was a late '60s or early seventies but the Miracle Whip chocolate cake recipe washed over us then. I can tell you I have never tasted a better chocolate cake than the Miracle Whip recipe. See if you can find it. I would be curious to know what you think. The Miracle Whip just gives it the extra tang that mayonnaise doesn't.
Am I the only one who got a hearty belly laugh along with Julie at Glenn's comment on the raisins and nuts, along with his accompanying expression hahaha
In the UK , this cake was demonstrated in a children's programme called Blue Peter, in the 70's as an easy to bake cake with a magic ingredient, namely mayonnaise. It was repeated a couple of times, usually around Easter as a cake fit for Easter Sunday.
Found a similar recipe in The American People's Cookbook copyright 1956. Says it's from a lady in Sitka Alaska. Same ingredients as what Glenn made on the show. It's called Cocoa Date Nut Cake. Mayonnaise is listed as an ingredient but with no extra hoopla or attention paid to it as an exotic idea.
Every mayo cake I have ever tried was called a Texas Sheet Cake. Super easy, crazy good, staple of every school and church gathering in Texas and beyond. Also, frosting a cake is so much easier if you plop all the frosting in the middle of the cake and then spread it out.
Glen I love your show, high praise all around. Thorough explanations of recipes and their history, a chill attitude to how to approach tradition when it comes to recipes and for me the best part is the top quality production values. Chef's kiss. My one critique is the tail end of every episode where the recipe's tastes are described with mouths full of food. 0/10. Still getting a thumbs up from me though!
🎯 Key Takeaways for quick navigation: 02:18 🍰 The first mention of a mayonnaise cake appeared in print in 1927, but it may have been a long-standing recipe. It's not made with store-bought mayonnaise; you have to prepare the mayonnaise from scratch. 03:16 🥚 The homemade mayonnaise used in the 1927 recipe consists of eggs and oil, and it forms the foundation of the cake. 05:06 🕰️ Despite its popularity today, the mayonnaise cake recipe was not widely found in cookbooks of the time, and it mainly appeared in newspaper recipe articles. 06:30 🗞️ The cake was sometimes associated with a particular mayonnaise brand, such as Redwood Empire mayonnaise, but it was not prominently featured in cookbooks or community publications. 09:15 🧁 The flavor of the cake can be influenced by the choice of oil used to make the homemade mayonnaise, and using a flavorful oil can impact the overall taste of the cake. Made with HARPA AI
I think I’ll try this for this weeks cake. I am partial to dates and walnuts so 👍🏼👍🏼 however I’m not fond of bought mayo so this is the one to try of the three.
Made this yesterday. The only thing I changed was I only used 3/4 cup of sugar and I used a ring pan. Surprisingly we didn’t get to it yesterday so I made a light chocolate icing for it today and it became my birthday cake. 🎉 It’s delicious! Will definitely make this cake again. Thanks Glen and Jules❤
My mother always made mayonaise cake as her chocolate cake from the early 60's onward. No dates or nuts and more cocoa. Always hellmans mayo or best foods salad dressing as my father worked at bestfoods/canada starch/casco in cardinal ontario. Mom always topped it with a boiled chocolate fudge icing. Soooo choclatey!.
Best Foods printed a circular with the recipe for mayonnaise cake. In my internet research, there are several sites that have photocopies of these recipes.
I'd love to see the links to these - the only ones I've been able to find (with the help of the Best Foods / Hellman's archive) start in the mid-1960s. Which is well after this 1927 cake appears.
I think people giving mayonnaise as an ingredient a lot of grief now rises from people using a prepared mayonnaise that has an oil or spicing that doesn’t quite suit the recipe. Then again, I grew up with Miracle Whip and I really notice the differences between mayonnaises.
OH! Glen is doing a deep dive! Like KFC and Coke Cola... I await part III, IV, etc... My question, when did pre made , commercial, mayonnaise be came available? Also I feel so sorry for Julie, all those cakes.
I didn't realize just how much people used to like mayonnaise, though I do remember a carrot jello salad my mom and grandma would make that was eaten with mayonnaise topping it.
When I was a kid, my mother used to make what she called Millionaire's cake. It was a chocolate cake made with Miracle Whip. Best chocolate cake I've ever eaten. Unfortunately, I never got the recipe before she died.
The first commercially marketed mayonnaise didn't occur till 1907, when "Mrs. Schlorer's Mayonnaise" came out of Philadelphia. Hellman's first mayonnaise factory was built in 1913. The first Hellman's cookbook, published in 1922, did not have a Mayonnaise Cake recipe of any kind.
Had to think of my grandma when one of my aunts told her that she has to eat this and that because health experts say that’s healthy. She was like „oh and in 5 years they say it is not healthy again!“ Though I think that was meant less against the experts but against people telling what she should do and what not :D
isn't mayo supposed to be thicker? I mean that is why making it is difficult for most people, you start with oil and egg and end up with thick mayonnaise. I don't know the process but for sure something happens when mixing it and its quite tricky to get right Can we do this cake just by getting 90% of the way like glen showed?
There was no acid in this mixture (lemon juice or vinegar) - the acid would stabilise and help it achieve the thickness that is associated with commercial mayo today.
I remember my Mom's 1960s era Joy of Cooking said something about mayo cake being good for people who "observed dietary restrictions". I always interpreted this as a reference to Jewish kosher rules about eating diary and meat in the same sitting. Maybe mayo cake originally comes from the Jewish community, and that's why your not finding it in old church cook books? Would also explain why it predates the great depression.
You mentioned the flavor of the oil would come through. Are you thinking like peanut oil or walnut oil or something like that? Julie thought of olive oil but that doesn't sound appealing to me mixed with dates and chocolate ... would it be good?
I would imagine somebody (connected with one of the mayonnaise companies) was making this cake, but didn't wan't to make the effort to make the mayonnaise, and just grabbed the jar.
My mother made mayonnaise biscuits that I have been unable to replicate. It was a simple recipe, but apparently I didn't pay close enough attention. They were delicious. Have you ever seen a recipe for them?🙏
That's interesting to consider just egg and oil as a mayo. I'm so used to thinking egg, oil, and an acid (popularly, vinegar or lemon juice). Not saying right or wrong, just an interesting change in perspective.
In the US, many know mayonnaise cake as 100 dollar cake. The alleged story behind the name of this cake is that a wealthy woman ordered it at a renowned hotel restaurant, and loved it so much that she asked the chef for the recipe. The chef sold her the recipe for $100 - hence the recipe name.
Ha! Another myth about this cake... that I will shatter in part 3 of this series. (With footnotes and proof of the mistaken origin of this myth). Spoiler - The $100 dollar cake is / was an unrelated cake recipe.
I remember Mom making a mayonnaise cake in the early 60's from a recipe a neighbor gave her, and I thought it was awful because it wasn't very chocolaty, and I could taste the mayonnaise. I still cringe when I hear "mayonnaise cake."
I didn't find that one from 1933 - can you link a verifiable published recipe? Late 1933 was when Miracle Whip debuted to the market, but it wasn't widely available until 1934, so I'd be interested to see what early marketing Kraft used to sell the product.
This is Part 2 of a 3 part series.
Part 1 is here: th-cam.com/video/_3gFH_MDyJw/w-d-xo.html
Part 3 comes out next Sunday
My granny (RIP) who lived through the Depression era would make this cake all the time. She had one of the original Hershey Cocoa (unsweetened) tins that had the recipe on the back. She would use whatever she had at the time -- Hellmann's or Miracle Whip. My mother, who is now going through a form of dementia, will light up when I make this cake for her the way her mom always did. It is a beautiful memory for us both.
I use this method, even when using a box mix. I whisk the eggs while drizzling whatever amount of oil the mix calls for then add the mix and any other add ins. Always a very tender moist cake. For some reason emulsifying the egg and oil makes a difference.
I'd be curious to hear if you've ever done a side-by-side comparison of the two methods. Most box mixes contain at least one chemical emulsifier such as glycerol monostearate that should in theory do all that work for you.
I’ve not done a side-by-side with cake mixes, but that’s a good idea. I only thought to try it that way in 2020 when we were all baking like crazy. I’ll give it a go.
I learned that from Trader Joe's box mixes. 😅
I like how you nonchalantly folded the towel to get your copper bowl fitted into it. Like magic!
Just a thought on why this wasn’t more common in community cookbooks. My grandmother and her peers in rural Eastern Canada considered mayonnaise to be kind of a luxury food item. Homemade “boiled dressing” was more common, and mayonnaise was for “company sandwiches” or potato salad. The ingredients for a regular butter style cake were already part of the regular grocery order and didn’t require they “waste” mayonnaise in a recipe where it wouldn’t be tasted.
My 97 year old mother has a label from Hellman's in one of her recipe collection cookbooks. It is titled Chocolate Velvet. She has always considered it as mayonnaise cake. The recipes in this collection book are from the late 40's to the 60's.
I smiled when you said "I don't want to seem not modest but I have a fairly extensive cook book collection". Just not something I'd ever expect someone to brag about.
He has the right to brag, he has one of those libraries that get turned into special collections under owner's name after they die.
I love the history lesson that you give with your recipes. I can not wait for part three!
I think I remember Glenn mentioning that Julie takes the cakes they don't finish to work. I bet her coworkers love when you bake.
Growing up we had the Miracle Whip Cake as our birthday cake and it was peppered with foil wrapped coins. A culinary treasure hunt. Always anticipated and thoroughly enjoyed!
Chocolate + Mayonnaise....you have my full attention. Looks outstanding!! This cake, a fork and some really cold milk....I could do some damage.
That's just like what I remember my Mom making!! (RIP, Mom) Thanks for the memory, Glen!
Thank you not only for the research you do and share...but also thank you for licking the spoon!!!!
i find this 'series' really fascinating. having been on this earth for almost 60 years now, i'd only ever heard of mayonnaise in cake about a month ago, and here you are, telling us all about it. everything 'old' is 'new' again! 😁👍
This was the Family chocolate cake that I grew up with, it was expected at every family gathering. Always had a boiled chocolate icing. Brings back lots of memories.
Have you ever tried making a peanut butter frosting for your chocolate cakes? It's a personal favorite with the mayonnaise cake! YUM!
That sounds great
22 yrs ago, me and my son made a chocolate mayo cake for his 8th birthday. Was darn good, too!
As always a great excursion into history Glen! Happy Sunday everyone
This is my grans date nut lunchbox cake. This type of cake was very common in the maritime Pac NW at the turn of the century and wasn't written down because it was shared amongst immigrants who could speak some English but could only read (if they could read) their native tongues -Swedish, Norwegian, Italian, Gaelic, Polish, Spanish. Kids carried it to eat after school before going to work, and the adults carried it with their lunches. She separated the egg -unless water glassed, then do it it like you did- whipped the oil into the yolk and made stiff peaks of the whites with a third of the sugar. Dry ingredients were mixed into the date nut water mixture, then went the mayo, last fold in the egg whites. Stayed moist all week. She had variations with dried apple, pears, apricots, raisins, and figs.
This sounds delightful. Going to attempt to duplicate it.
Happy Sunday!
“I don’t want to seem not modest” - National motto of Canada?
Right the guys got the greatest collection of old cook books in the world 😆
i used to be canadian but i got over it😙. when i moved to u.s. i was astounded at how "not modest" americans are. now i dont want to seem not modest, but i am american now😎
Great title for a memoir;)
Exactly my thought. Nothing wrong with it, just funny.
i love how you point out that nothing is ever new! you're bringing this in through food but it's so very, very true on ... everything. there is nothing new under the sun!
I'm so glad you are doing this series. "Nothing is new."
Excellent video. It's always fun to watch these recipes progress over time. Can't wait to see part three!
You peaked my curiosity regarding Mayonnaise cake recipes and going through my old cook books. So, I couldn't find it in any commercial cook book, but it was in nearly every community cook book originating in Minnesota, Wisconsin, Missouri, Iowa and Illinois dating from about 1950 to 1980.
And my maternal grandmother did have a recipe off a jar of Duke's Mayonnaise sometime in the late 1980s while living in Myrtle Beach South Carolina.
I still can't find it in Pre-WW2 cookbooks, just in newspaper clippings until Post-WW2
Hah, I love it!!! Old is new again. Story of the world. Thanks for the wonderful lessons!!!
I'm not a massive fan of dates (I'll eat a couple on their own, but that's pretty much it) but all these old date cakes have me wanting to give them a proper try. I suspect my dad especially would like them a lot.
This is more of a mayonnaise comment, but does anyone remember Bojac "salad dressing"? It was the closest I could find to the mayo my mom used to make. Now I have a recipe from our church cookbook that tastes the same, and has the added bonus of being made in the microwave!
I'm going to make some today and use it in this recipe.
I didn't realize part 2 was coming the very next day! And on the old cookbook show! Nice.
Making your own is probably cheaper these days, too. My word, the price tag on a jar of mayo! I would love to be in that time when mayo was revered. I love it. Last night I had homemade fries with mayonnaise to dip. Cool story, I know. 😉
I mix a little chipotle mustard and teriyaki with mayo for fries and chicken. Creamy Italian dressing is good instead of the mayo too in my opinion. Last Christmas the son of the woman my nephew was dating thought it bizarre that my sister in law and I both hate ketchup and love mayonnaise. She's quite certain her first husband putting ketchup on an excellent steak was partly to blame for the divorce.
@Walter&Co I don't know how much cheaper it would be. Eggs are super expensive in my area right now.
I love mayo mixed with Frank's Red Hot to dip fries in.
Mayo with some curry powder mixed in. Yum!
Great video, smiled during the whole thing. Love the bits of history.
Very good history lesson. Carry on
Wow! I love the history lesson!!!!
1130 at night after wactching this. I want cake now.😩
Portillos in Chicago uses mayonnaise in their chocolate cake and it is amazing.
I've got to dig up my grandma's mayonnaise cake to compare. Sour cream chocolate cake supplanted it in my family years ago, but my dad still likes the mayonnaise.
Just made the recipe. Cut it in half because I live alone. Added chocolate chips and walnuts and it is like a moist cakey browny. Good. I used one jumbo egg instead of one and a half large eggs.
Thanks folks. I don't know what I liked more -- the cake or the history lesson. Very interesting.
Loving all the cake recipes and comparisons. I think you need to make it an annual affair to make a video on all your favorite recipes of the year as well as a running update of all-time favorites. What are you making when you're not on camera?
My grandma has a chocolate mayonnaise cake recipe that I still use. I was told it came about during WWII when eggs were rationed but mayonnaise was not. It’s my go to chocolate cake. I love it. What I have noticed is that people who don’t like chocolate cake, like chocolate mayonnaise cake. My recipe does not have nuts or dates.
Hey Glenn love your show it is absolutely must watch for us. I live in the States but grew up in Prince George, British Columbia. I can't remember if it was a late '60s or early seventies but the Miracle Whip chocolate cake recipe washed over us then. I can tell you I have never tasted a better chocolate cake than the Miracle Whip recipe. See if you can find it. I would be curious to know what you think. The Miracle Whip just gives it the extra tang that mayonnaise doesn't.
Am I the only one who got a hearty belly laugh along with Julie at Glenn's comment on the raisins and nuts, along with his accompanying expression hahaha
In the UK , this cake was demonstrated in a children's programme called Blue Peter, in the 70's as an easy to bake cake with a magic ingredient, namely mayonnaise. It was repeated a couple of times, usually around Easter as a cake fit for Easter Sunday.
My mom found a mayo cake recipe in a magazine maybe in the late 70's to early 80's. It was pretty good.
awesome content as always Glen
Good morning friends!
Haha... Awesome video. Can't wait to see the next one and hear how they "reinvented" this kind of already existing cake from the "outdated" recipe 🤪
Interesting. Thank you for doing the research for us.
Found a similar recipe in The American People's Cookbook copyright 1956. Says it's from a lady in Sitka Alaska. Same ingredients as what Glenn made on the show. It's called Cocoa Date Nut Cake. Mayonnaise is listed as an ingredient but with no extra hoopla or attention paid to it as an exotic idea.
😎👍👍great video, super amazing history lesson🙏🙏 many thanks!
Every mayo cake I have ever tried was called a Texas Sheet Cake. Super easy, crazy good, staple of every school and church gathering in Texas and beyond. Also, frosting a cake is so much easier if you plop all the frosting in the middle of the cake and then spread it out.
Glen I love your show, high praise all around. Thorough explanations of recipes and their history, a chill attitude to how to approach tradition when it comes to recipes and for me the best part is the top quality production values. Chef's kiss. My one critique is the tail end of every episode where the recipe's tastes are described with mouths full of food. 0/10. Still getting a thumbs up from me though!
🎯 Key Takeaways for quick navigation:
02:18 🍰 The first mention of a mayonnaise cake appeared in print in 1927, but it may have been a long-standing recipe. It's not made with store-bought mayonnaise; you have to prepare the mayonnaise from scratch.
03:16 🥚 The homemade mayonnaise used in the 1927 recipe consists of eggs and oil, and it forms the foundation of the cake.
05:06 🕰️ Despite its popularity today, the mayonnaise cake recipe was not widely found in cookbooks of the time, and it mainly appeared in newspaper recipe articles.
06:30 🗞️ The cake was sometimes associated with a particular mayonnaise brand, such as Redwood Empire mayonnaise, but it was not prominently featured in cookbooks or community publications.
09:15 🧁 The flavor of the cake can be influenced by the choice of oil used to make the homemade mayonnaise, and using a flavorful oil can impact the overall taste of the cake.
Made with HARPA AI
Sebastopol, CA! My home town! Never knew about the mayonnaise cake connection.
Mayonnaise cake is my family's go-to cake
OMG I loved this. I am as surprised as you.
Yes I couldn't find the Mayo cake anyware at all but I love it
A real man always licks the spoon!!
I think I’ll try this for this weeks cake. I am partial to dates and walnuts so 👍🏼👍🏼 however I’m not fond of bought mayo so this is the one to try of the three.
Made this yesterday. The only thing I changed was I only used 3/4 cup of sugar and I used a ring pan. Surprisingly we didn’t get to it yesterday so I made a light chocolate icing for it today and it became my birthday cake. 🎉
It’s delicious! Will definitely make this cake again. Thanks Glen and Jules❤
I could use a piece of either mayo cake right now. Oh well. Some other time? Thanks, Glen. - Marilyn
Did I just see a chef John tapa tapa?
My mother always made mayonaise cake as her chocolate cake from the early 60's onward. No dates or nuts and more cocoa. Always hellmans mayo or best foods salad dressing as my father worked at bestfoods/canada starch/casco in cardinal ontario. Mom always topped it with a boiled chocolate fudge icing. Soooo choclatey!.
Best Foods printed a circular with the recipe for mayonnaise cake. In my internet research, there are several sites that have photocopies of these recipes.
I'd love to see the links to these - the only ones I've been able to find (with the help of the Best Foods / Hellman's archive) start in the mid-1960s. Which is well after this 1927 cake appears.
Looks like we have a lot of cake. Pass it to me!
I'm all for anything with dates in
I think people giving mayonnaise as an ingredient a lot of grief now rises from people using a prepared mayonnaise that has an oil or spicing that doesn’t quite suit the recipe. Then again, I grew up with Miracle Whip and I really notice the differences between mayonnaises.
OH! Glen is doing a deep dive! Like KFC and Coke Cola... I await part III, IV, etc...
My question, when did pre made , commercial, mayonnaise be came available?
Also I feel so sorry for Julie, all those cakes.
Apparently it first came in packets, like ketchup, in 1905 and in jars in 1907.
I didn't realize just how much people used to like mayonnaise, though I do remember a carrot jello salad my mom and grandma would make that was eaten with mayonnaise topping it.
When I was a kid, my mother used to make what she called Millionaire's cake. It was a chocolate cake made with Miracle Whip. Best chocolate cake I've ever eaten. Unfortunately, I never got the recipe before she died.
Nice video. Fun
Natural or dutch processed cocoa powder? (Does it matter?)
The first commercially marketed mayonnaise didn't occur till 1907, when "Mrs. Schlorer's Mayonnaise" came out of Philadelphia. Hellman's first mayonnaise factory was built in 1913. The first Hellman's cookbook, published in 1922, did not have a Mayonnaise Cake recipe of any kind.
So, do you like version 1 or 2 better?
Would this cake seem any different if it was made with separate egg and oil, rather than mayonnaise?
I think the popularity as you describe it stems from mayo brand loyalty and standom rather than any folk recipes everyone had in their own cook books.
Choco-Date-Anaise Cake
Had to think of my grandma when one of my aunts told her that she has to eat this and that because health experts say that’s healthy. She was like „oh and in 5 years they say it is not healthy again!“
Though I think that was meant less against the experts but against people telling what she should do and what not :D
You should try making the tomato soup cake
We did that 4 years ago: th-cam.com/video/wRqEoL4UKc8/w-d-xo.html
A good question would be, when did cakes sold in boxes for quickness?
A curious question, do any of your old cook books have recipes for mayonnaise?
Yes - and the farther back you go, fewer and fewer of the recipes call for an acid, making the mayonnaise kind of 'soupy' like it was here.
I remember my Mother having a mayonnaise cake recipe from the 1930's or 40's but it didn't have dried fruit or nuts in it.
isn't mayo supposed to be thicker? I mean that is why making it is difficult for most people, you start with oil and egg and end up with thick mayonnaise. I don't know the process but for sure something happens when mixing it and its quite tricky to get right
Can we do this cake just by getting 90% of the way like glen showed?
There was no acid in this mixture (lemon juice or vinegar) - the acid would stabilise and help it achieve the thickness that is associated with commercial mayo today.
@@GlenAndFriendsCooking Alright great, ill try it. I loved the moist look and the unique flavour you mentioned, keep it up!
I remember my Mom's 1960s era Joy of Cooking said something about mayo cake being good for people who "observed dietary restrictions". I always interpreted this as a reference to Jewish kosher rules about eating diary and meat in the same sitting. Maybe mayo cake originally comes from the Jewish community, and that's why your not finding it in old church cook books? Would also explain why it predates the great depression.
Just a thought, combine the mayonaise cake with the sauerkraut chocolate cake.
You mentioned the flavor of the oil would come through. Are you thinking like peanut oil or walnut oil or something like that? Julie thought of olive oil but that doesn't sound appealing to me mixed with dates and chocolate ... would it be good?
Watching Dylan Hollis' short. You can see just have used mayonnaise was. But not always with great succes.
I would imagine somebody (connected with one of the mayonnaise companies) was making this cake, but didn't wan't to make the effort to make the mayonnaise, and just grabbed the jar.
How long to bake @ 350°? Thanks
My mother made mayonnaise biscuits that I have been unable to replicate. It was a simple recipe, but apparently I didn't pay close enough attention. They were delicious. Have you ever seen a recipe for them?🙏
That’s so funny they called it “old fashioned”.
Bay area FTW!
No reason not to use a stick immersion blender in a tall vessel to make the mayonnaise, right?
freeform and historical recipes. it is a unique approach. the old recipes are pre-fast food and that is OK by me!
I love the shows you make but I would love to get a better idea of what food should look like when you pull them out of the oven.
Wait a minute... Hellmans and Miracle whip are not the same do they? Are they to be used the same way?
No they are two different products in the same category - But I mentioned Kraft Mayo in the video; Kraft Makes a real Mayo as well as Miracle Whip.
@@GlenAndFriendsCooking great job glenn and mucha gracias.
That's interesting to consider just egg and oil as a mayo. I'm so used to thinking egg, oil, and an acid (popularly, vinegar or lemon juice). Not saying right or wrong, just an interesting change in perspective.
In the US, many know mayonnaise cake as 100 dollar cake. The alleged story behind the name of this cake is that a wealthy woman ordered it at a renowned hotel restaurant, and loved it so much that she asked the chef for the recipe. The chef sold her the recipe for $100 - hence the recipe name.
Ha! Another myth about this cake... that I will shatter in part 3 of this series. (With footnotes and proof of the mistaken origin of this myth). Spoiler - The $100 dollar cake is / was an unrelated cake recipe.
I have 3 bags of dates that need a purpose! This might work.
I remember Mom making a mayonnaise cake in the early 60's from a recipe a neighbor gave her, and I thought it was awful because it wasn't very chocolaty, and I could taste the mayonnaise. I still cringe when I hear "mayonnaise cake."
Miracle whip cake recipe 1933
I didn't find that one from 1933 - can you link a verifiable published recipe? Late 1933 was when Miracle Whip debuted to the market, but it wasn't widely available until 1934, so I'd be interested to see what early marketing Kraft used to sell the product.
@@GlenAndFriendsCooking from a site “just a pinch” claiming original 1933. Nor verifiable.
@@carolelliott9150 Thanks - I just took a look and I think they've muddled a few different stories into one. (Based on my research)