For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
May 9, 1953 • When the recipe for mayonnaise cake first came across Carol Dare’s desk — or kitchen table — she wasn’t too keen on a condiment-based dessert. “Mrs. Dennyce Atkins of High Point sent us this recipe, admitting that it sounded most unappetizing.” After giving the recipe a try, Dare shared her thoughts: “Thank you, Mrs. Atkins, for the easiest cake we’ve made in many a day and a perfectly delicious one.”
Yield: 12 servings.
Chocolate Cake
1 cup mayonnaise
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
2 teaspoons baking soda
¼ teaspoon salt
4 tablespoons unsweetened cocoa
1 cup water
Chocolate Frosting
6 (1-ounce) squares unsweetened milk chocolate
3 (14-ounce) cans sweetened condensed milk
½ teaspoon salt
3 tablespoons water
1 teaspoon vanilla extract
Preheat oven to 350°. Prepare two 8-inch cake pans with cooking spray. Line pans with parchment paper circles to fit.
Using an electric hand mixer, mix the mayonnaise and sugar until sugar dissolves. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, salt, and cocoa. On low speed, alternate adding dry ingredients and water to mayonnaise. Mix until well combined.
Pour an equal portion of batter into each cake pan.
Bake for 25 to 30 minutes or until a cake tester comes out clean. Let pans rest on a cooling rack for 15 minutes, then remove cake from pans. When cake is completely cool, spread frosting on top of bottom layer. Place second cake layer on top of first layer. Cover top of cake and sides with remaining frosting. Chill cake for 2 hours before slicing. Use any leftover icing for cookies or cupcakes.
For the frosting: Melt chocolate with milk and salt in heavy saucepan over medium-low heat. Cook and stir until thickened, about 5 to 10 minutes. Icing should resemble pudding.
Remove from heat and stir in water. When cooled completely, stir in vanilla.
— Recipe adapted by Lynn Wells
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Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
