Hundred Dollar Cake With Buttercream Icing

“A very moist chocolate cake due to the mayonnaise base, with a very rich frosting. The name of the cake comes from the story that somebody (I think around the turn of the last century) supposedly paid $100 to a restaurant in Chicago for the recipe--equivalent to paying several thousand dollars today. The story is widely known but I don't know whether it's fact or fiction. I myself don't like chocolate, so when I have to make a dessert and don't want to be "tempted" I like to make something chocolate. Therefore I haven't eaten it myself. However, a number of people I've served it to have asked for the recipe so I feel confident that it's quite good.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together twice the 2 cups flour through the baking soda.
  2. Add the cold water through the vanilla and blend well.
  3. Pour into two greased and floured 8" round layer cake pans.
  4. Bake at 350° 25-35 minutes.
  5. Let cool.
  6. Make the icing: Cook the flour with the milk, stirring constantly until very thick and smooth.
  7. Allow to cool slightly.
  8. Blend the butter and the salt together.
  9. When the milk mixture has cooled, add it to the butter mixture and beat at high speed 10 minutes.
  10. Use to frost cake.

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