A column by managing editor Sara Maloney to revisit old recipes from the community’s cookbooks and give her take on them.
Jell-O, mayo and Cheez Whiz.
As a 23-year-old woman, I was unaware of the excessive use of mayo and spray-cheese in run-of-the-mill dishes from the past.
I am taking it upon myself to make recipes from old community cookbooks available at the Eudora Community Museum.
You may be asking what qualifies this Gen Zer to bake recipes from these old cookbooks, and that’s a valid question. So let me outline some of my baking/cooking background.
My mom grew up in the ‘70s. During my time growing up, I never once saw a box mix of any sort in my house. It was a “scratch is the only option” household. Meaning I grew up watching her bake, and of course, also thinking that she was the best baker around (as most children do).
All this is to say I have done a fair amount of baking for a 20-something. Above all though, I am quite opinionated, so I won’t shy away from my thoughts here.
I decided it was only fitting that my first recipe is a cake with an entire cup of mayo in it: Chocolate Mayonnaise Cake. I was suspicious to say the least, and to be honest it made me a bit queasy to pour the mayo into my beautiful looking batter. But, man, was I wrong.
I often feel like chocolate cake is much too thick and decadent that I can’t finish a full piece, which is why I usually go for vanilla. This was fluffy and spongy. Maybe the spongiest cake I’ve had that was homemade.
Not only was it the perfect consistency, it was thick, too. Oftentimes, I make a cake and it just feels so flat, missing the thickness that a store bought cake brings. Not needing eggs also gives a new convenience to this recipe. However, I made a few adjustments, such as swapping out the shortening and instead using butter in the icing.
I will say that while eating the cake, you can possibly tell there isn’t real butter in there. But if you’re like my dad, who was served the cake unknowing that mayo was a secret ingredient, you probably won’t be able to tell what makes it different from the rest.
And if you’re a ride-or-die chocolate fan, you’ll love this recipe.
In conclusion, as suspicious as I was, I will be making this again.
This recipe came from Hazel Ann James in the Eudora Parent Teachers Club’s cookbook from 1971.
Chocolate Mayonnaise Cake
Cake:
3 T. chocolate (I used cocoa powder)
2 cups flour
2 tsp. baking soda
1 cup cold water
1/4 cup sugar
1 cup mayonnaise
1 tsp. vanilla
Mix ingredients in the order given. Beat well. Bake in the oven at 350° for 30 minutes.
Icing:
2/3 box powdered sugar (equivalent 3 cups)
3 T. cocoa*
2 T. shortening (heaping)*
1/3 cup milk
1 1/2 tsp. vanilla
*If you choose to use butter instead, I used ½ cup of butter. I also used 2/3 cup of cocoa instead of three tablespoons.
Sift powdered sugar; add cocoa. Heat milk and add to powdered sugar mixture. Beat in shortening. Add vanilla. Beat until smooth and fluffy.
Do you have old or famous family recipes you think we should try? Email them to Sara at [email protected].
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