100 Dollar Cake
This yummy cake has been a family favorite since I was a child, many years ago. Hope you enjoy it as much as we do.
This yummy cake has been a family favorite since I was a child, many years ago. Hope you enjoy it as much as we do.
- Carbohydrate 48.5574167183288 g
- Cholesterol 6.93333333919443 mg
- Fat 9.39725222982165 g
- Fiber 1.29655558073307 g
- Protein 3.91772444474772 g
- Saturated Fat 1.45477166781259 g
- Serving Size 1 1 Serving (154g)
- Sodium 13993.2128334946 mg
- Sugar 47.2608611375957 g
- Trans Fat 0.515906889230206 g
- Calories 291 calories
Step-by-step
- Preheat oven 350
- Grease & flour a 9x9 inch baking pan.
- Sift dry ingredients into a large bowl. Make a well in the center of dry ingredients and add wet ingredients. Mix until smooth. Pour into baking pan and bake 35 to 40 minutes, do not over cook, I check mine at 35 minutes.
- A nice frosting is a Mocha Frosting & is so easy to make.
- 3 TBS margarine or butter, softened
- 1 Cup confectioners sugar
- 2 TBS Cocoa powder, unsweetened
- 1TBS brewed coffee
- 1/4 tsp vanilla
- Dash of salt
- Cream margarine or butter, add sugar and beat until smooth . Add coffee, salt, cocoa, and vanilla, beat until smooth. Add more coffee if to thick or more sugar is to thin.
- Or frost with your favorite frosting. Enjoy!
Baking a cake with mayonnaise instead of softened butter and whole eggs sounds counterintuitive until you examine the emulsion. Mayonnaise consists primarily of oil suspended in vinegar and egg yolks, providing both fat and acid in a single pre-homogenized structure. Sifting the flour, sugar, baking soda, and cocoa powder together ensures uniform distribution of the leavening agent before hydration occurs. Pouring heated water into the well triggers the sodium bicarbonate immediately, releasing carbon dioxide gas into the batter. Monitoring the internal crumb structure closely prevents moisture loss during the thirty-five to forty minute baking window.
- Sift the dry ingredients through a fine-mesh sieve twice to aerate the flour and prevent dense pockets of cocoa powder.
- Use a standard 9x9 inch metal baking pan rather than dark non-stick cookware to avoid premature crust browning before the center sets.
- Check for doneness by inserting a wooden toothpick into the exact center of the cake at the thirty-five minute mark; it should emerge with a few moist crumbs attached rather than wet batter.
- Pair slices of this rich chocolate crumb with unsweetened whipped cream or black coffee to balance the high sugar content.
Storing the finished product under a cake dome at room temperature preserves the tender crumb for up to three days. Refrigeration accelerates starch retrogradation, causing the starches to recrystallize and firm up the texture prematurely.
