Mamie Eisenhower's Chocolate Cake Recipe

Name: Mamie Eisenhower's Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup (150 ml) cocoa; 1/2 cup (125 ml) boiling water; 2-1/2 cups (600 ml) sifted cake flour; 1-1/4 tsp (6 ml) baking powder; 1 tsp (5 ml) baking soda; 1/4 tsp (1 ml) salt; 1/2 cup (125 ml) butter; 1 tsp (5 ml) vanilla extract; 2 cups (475 ml) sugar; 3 egg yolks; 1 cup (225 ml) sour milk (See Note); 3 egg whites, beaten to stiff, not dry,peaks; 1-1/2 cups (350 ml) sugar; 1/3 cup (80 ml) water; 2 egg whites; 1 tbsp (15 ml) light corn syrup; 1/8 tsp (1 ml) salt; 1 tsp (5 ml) vanilla extract; 3 oz (84 grm). unsweetened chocolate (optional)

Servings: persons

2/3 cup (150 ml) cocoa
1/2 cup (125 ml) boiling water
2-1/2 cups (600 ml) sifted cake flour
1-1/4 tsp (6 ml) baking powder
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt
1/2 cup (125 ml) butter
1 tsp (5 ml) vanilla extract
2 cups (475 ml) sugar
3 egg yolks
1 cup (225 ml) sour milk (See Note)
3 egg whites, beaten to stiff, not dry,peaks
1-1/2 cups (350 ml) sugar
1/3 cup (80 ml) water
2 egg whites
1 tbsp (15 ml) light corn syrup
1/8 tsp (1 ml) salt
1 tsp (5 ml) vanilla extract
3 oz (84 grm). unsweetened chocolate (optional)

1
Mix cocoa and water together; set aside to cool.
2
Sift flour, baking powder, baking soda and salt together; set aside.
3
Cream butter with vanilla; gradually add sugar creaming thoroughly.
4
Add egg yolks, one at a time, beating throughly after each addition.
5
Add cocoa mixture and beat until well blended.
6
Beating only until blended after each addition, alternately add dry ingredients in thirds and sour milk in halves to cream mixture.
7
Fold in beaten egg whites.
8
Turn batter into 2 prepared 9-inch layer cake pans and spread evenly to edges.
9
Bake at 375 degrees (200 C.) 25 to 30 minutes, or until cake tests done.
10
Cool in pan on a wire rack about 10 minutes.
11
Then run spatula gently around sides of pan.
12
Cover cake with wire rack and invert.
13
Lift off pan and immediately turn cake right side up on wire rack.
14
Cool completely.
15
Fill and frost with frosting below.
16
Combine all ingredients except vanilla in the top of a double boiler; beat with hand rotary or electic beater until blended.
17
Place over boiling water; beat constantly until mixture will hold peaks.
18
Remove from water; add vanilla.
19
Beat until cool and thick enough to spread.
20
For Seven- Minute Chocolate Frosting: Melt 3 ounces (3 squares) unsweetened chocolate and set aside to cool.
21
Follow recipe above; blend in chocolate when mixture holds peaks.

1640

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2/3 cup (150 ml) cocoa, 1/2 cup (125 ml) boiling water, 2-1/2 cups (600 ml) sifted cake flour, 1-1/4 tsp (6 ml) baking powder, and more.

Yes, Mamie Eisenhower's Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mamie Eisenhower's Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions