Hundred Dollar Cake With Buttercream Icing

Total Time
1hr
Prep 25 mins
Cook 35 mins

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.

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.

Reviews

(4)
Most Helpful

I make Hundred dollar cake frequently--it is my husbands favorite Cake and everyone seems to love it. I read that the original restaurant source was the Waldorf Astoria. Have not tried the buttercream icing, but it also tastes great with a cream cheese icing, with or without pecans added. Will try the buttercream icing--thanks for sharing it!

artistclogger December 16, 2007

I *love* this cake! I made the icing also, I have to say that I used milk in place of water and it was still wonderful, also I increased the vanilla to 1 tablespoon and increased the sugar by 1/4 cup, thank you echo!...Kitten

Kittencal@recipezazz April 09, 2007

My mother used to make this when I was a child, many years ago. It takes no longer than any scratch cake and always turns out moist. It stays moist for days. I will make no other chocolate cake.

Chef PJ March 05, 2005

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