My Mom always made her cakes with Mayonnaise. And it had to be Hellman’s because she said they make the best mayo. I learned later when I started using mayo in my cake recipes that it really does make a difference. Mayo is made up of eggs and oil and what it does to a cake is incredible. Rich, moist and so much more flavorful…..just so decadent! Here is my Mom’s Chocolate Mayonnaise Cake…. Enjoy!
Chocolate Mayonnaise Cake
- 6 tablespoons unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 1 1/2 cups granulated white sugar
- 1/4 teaspoon salt
- 1 1/2 cups Hellman’s or Duke’s mayonnaise
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups cold water
- 1 cup (2 sticks) salted butter, at room temperature
- 1 1/3 cups unsweetened cocoa powder
- 6 cups powdered sugar
- 2/3 cup milk
- 2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Grease and flour two 8-inch cake pans.
Sift the cocoa, flour and baking soda into a medium bowl. Stir in the sugar and salt.
a large bowl, use an electric mixer to combine the mayonnaise, vanilla and
water and mix until smooth. Add in the dry ingredients a little at a time, just
until all is combined.
Divide the batter between the two cake pans; bake for 30 minutes, or until a tester inserted into the center of the cake comes out clean. Cool on wire racks.
FROST THE CAKE:
Melt the butter in a large saucepan. Stir in the cocoa. Use an electric mixer to alternately add the powdered sugar and milk, beating to spreading consistency. Mix in the vanilla. Frost as you would traditionally frost a 2-layer cake.
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