For my first post, I decided to share a recipe that is very old. I remember making it as a teenager and that is almost 50 years ago. Ha… I told you it was old. $100 Chocolate Cake is the original name, but I think with inflation that name should be changed to what…… $1,000 Cake, $10,000 Cake or maybe $1,000,000 Cake? To keep with tradition, I will use the $100 Chocolate Cake name.
A lot of you may have made this cake before. But I still thought it’d be a good place to start for all the novice bakers. This recipe creates a moist chocolaty cake without a lot of steps. In fact, my original recipe directs using just one bowl. It doesn’t get any easier than that unless you use a box mix.
But to make this cake look and taste even more fabulous, I’m going to show you how to make a Whipped Cream Frosting. This is my go-to recipe for frosting because it is light and not overly sweet. If you visit my blog, you will notice I hardly ever make a buttercream frosting.
Okay, let’s get started.
Ingredients for cake:
2 cups all-purpose flour
1 cup sugar
4 heaping tablespoons cocoa
1/2 teaspoon salt
1 cup mayonnaise
1 cup water
1 teaspoon vanilla
2 teaspoons baking soda
Directions:
1. Preheat oven to 350 degrees F. Grease and flour 2 x 9-inch cake pan.
2. Blend sugar, flour, cocoa, and salt. Add mayonnaise, water, vanilla, and baking soda. Mix together well. If batter seems thick, add a little more water. Pour into prepared cake pans.
3. Bake for 30 minutes or when toothpick inserted into middle of cake comes out clean.
4. Cool in pans for 15 minutes. Remove from pans and cool completely on rack.
Whipped Cream Frosting:
3 cups heavy whipping cream
1 cup confectioner’s sugar
Directions:
Whip heavy cream until soft peaks form. Add confectioner’s sugar and whip into stiff peaks.
Assemble cake:
1. Put one cake layer on cake platter. Use about 1 cup whipped frosting to cover first layer.
2. Put second layer on top of the frosting. Cover top and sides. Reserve enough to decorate the top. Using a fork, run the tines through the frosting on the sides and top. To create some interest, use a large decorating tip and pipe swirls around the top.
