Chocolate mayonnaise cake #2

Yield: 16 Servings

Measure Ingredient
2 cups Flour
1 cup Sugar
½ cup Cocoa
1½ teaspoon Baking powder
1½ teaspoon Baking soda
1 cup Ice water plus
2 tablespoons Ice water; about
2 teaspoons Real vanilla extract; or more
1 cup Real mayonnaise
½ \N Stick butter
1 pounds Powdered sugar
1 dash Salt
½ cup Cocoa (optional)
2 tablespoons Milk; or more, as necessart
1 teaspoon Vanilla; or more


From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: walllau@... (Laura Wallace) Sift first 5 ingredients together. Add ice water and vanilla extract. When mixed thoroughly, fold in mayonnaise. If you're using a mixer, fold the mayonnaise in by hand. Stir just til mixed; do not overbeat. Pour into a greased and floured (or Baker's Joy'ed) 13x9x2 pan and bake 30 minutes at 350 F. Cake is done when it starts to pull away from the sides of the pan and the top starts to crack; you can also use a toothpick test; do not overcook. Cool five minutes before removing from the pan.

Frost with canned frosting or homemade butter frosting: Cream butter, ½ sugar, and salt. Add cocoa and 1 tbsp milk. Cream. Add sugar and milk til the consistency is right and then beat at mixer's highest speed. Frost cake immediately.

Note: This is a traditional family recipe. I think my grandma got it off of a Hellman's label forty years ago. It is very dark, very rich, and requires *lots* of milk and/or ice cream to wash it down.

It is a fragile cake, and so doesn't lend well to layers (it's possible, but you must be very careful). We usually make it in a 9x13x2 pan and frost it in the pan so that it's easy to transport to family gatherings.

It is also a very easy cake; you can make it in one bowl with a wooden spoon. Be sure to use real mayonnaise (not light) and cold water so that the mayonnaise doesn't separate. The mayonnaise is the shortening and the eggs.



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