Gypsy Round-A-Layer Cake

12-07-2015 10:01 AM

Editor's note: According to a 1969 article in The Dallas Morning News, Mary Kay Ash made this cake for monthly Sales Director meetings. Independent Sales Directors took turns bringing other dishes, and they all swapped recipes. Mary Kay's gypsy cake took center stage at the table. According to the article, Mary Kay had been using the recipe since 1940. We hope you enjoy!

If you do make the cake, be sure to snap a photo and post on Facebook or Instagram. Be sure to tag The Mary Kay Foundation.℠ We'd love to see it!

"A sensational holiday treat whether you’re entertaining friends or want to create a delicious dessert for your family.” Mary Kay Ash.


¾ c. shortening
1 ½ c. Sugar
3 eggs, well beaten
1 ¾ c. flour
1 tsp. soda
½ tsp. salt
½ tsp. baking powder
¾ tsp. nutmeg
1 tsp. cinnamon
2 tbsp. cocoa
¾ c. buttermilk
1 tsp. vanilla
½ c. toasted pecans


6 tbsp. butter
1 egg yolk
3 c. confectioner’s sugar
1 ½ tsp. cocoa
1 tsp. cinnamon
1 ½ coffee

Cake instructions: Cream shortening; add sugar gradually. Blend in eggs. Sift flour, soda, salt and baking powder with the spices and cocoa. Then add to creamed mixture, alternately with buttermilk. Blend in flavoring and nuts. Pour in two well-greased 9” cake pans. Bake 30 minutes at 350.°

Frosting instructions: Cream butter. Blend in egg yolk. Then sift sugar, cocoa and cinnamon together and add to creamed mixture alternately with hot coffee. Beat until smooth. Frost cake after it has cooled completely.