A recipe created in WW2 for cake
This strange recipe for World War II Chocolate Mayonnaise Cake is from "America's Best Lost Recipes". Dozens of families started making their cakes like this due to the usual ingredients (eggs, oil, etc) were already scarce and being rationed for the war.
World War II Chocolate Mayonnaise Cake
For the cake:
2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup mayonnaise
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup water
For the frosting:
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
2 tablespoons milk
1 cup confectioners sugar
For the cake:
2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup mayonnaise
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup water
For the frosting:
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
2 tablespoons milk
1 cup confectioners sugar
Cake
1) Lightly oil or spray a 10 inch dutch and line with parchment paper. 2) Whisk the flour, cocoa, baking powder and baking soda in a medium bowl. 3) Stir the mayonnaise, granulated sugar and vanilla together in a large bowl until smooth. 4) Add the water and stir until combined. 5) Whisk in the flour mixture until incorporated. 6) Pour into prepared dutch oven and bake at 350 degrees for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in dutch oven for 20 minutes before removing. Frosting 7) Melt the butter in a small saucepan over medium-high heat. 8) Stir in the brown sugar and bring to a boil. Boil until the mixture begins to thicken, about 2 minutes, then off the heat, carefully stir in the milk. 9) Return to a boil, then remove from the heat to cool until just warm, about 30 minutes. 10) Stir in the confectioners sugar and spread the icing evenly over the cake. The cake can be stored at room temperature for up to 3 days. |