Chocolate Mayo Cake Recipes

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans.
• Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

Steps:

• Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside.
• In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
• In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining and ending with flour mixture. Pour into prepared pans.
• Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost,if desired, or sprinkle with confectioners sugar.

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
• Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
• Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.
• For frosting:
• Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
• Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
• Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
• Cut cake into wedges and serve.

Steps:

• In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.

Steps:

• For the frosting: Put the chocolate in a large, heatproof bowl. Bring the cream to a boil in a medium saucepan over medium heat. Pour the hot cream over the chocolate and let it sit, undisturbed, for 10 minutes, then add the salt and stir until melted and combined. Refrigerate, in the bowl, until thick and very cold, about 2 hours. Whip with an electric mixer on medium-high until fluffy, spreadable and slightly lightened in color.
• For the cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. Line the bottom of each with parchment.
• Combine the flour, cocoa powder, baking soda and baking powder in a medium bowl. Dissolve the instant espresso powder in 1 1/3 cups warm water.
• Beat together the sugar, vanilla and eggs in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the mayonnaise and the melted chocolate until just combined.
• Alternate beating the flour mixture and the espresso mixture on medium-high speed into the chocolate-egg mixture until just combined; work in 4 batches, beginning and ending with the flour mixture. Take care not to over mix.
• Pour the cake batter into the prepared pans and bake until the cakes are set and the tops spring back when touched and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans set on a rack for 20 minute. Invert the cakes onto the rack, remove the parchment paper and cool completely.
• Frost the cake: Put 1 cake round on a cake stand or large serving plate and evenly spread 3/4 cup frosting over it. Top with the other cake round. Frost the top and sides with the remaining frosting. The cake can be frosted up to a day in advance. Let sit at room temperature for 30 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• In the bowl of an electric mixer, beat the sugar and mayonnaise until blended. Add the vanilla and blend. Sift together the flour, cocoa, baking soda and salt and add it to the mayonnaise mixture in 3 batches alternating with the buttermilk.
• Pour into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 45 to 50 minutes or until a cake tester comes out clean.
• Let cool on a wire rack, dust with confectioners' sugar and garnish with whipped cream before serving.

Steps:

• Mix flour, sugar, baking powder & mayonaise. This is best done by an electric food mixer to ensure the mixture is throughly mixed.
• Dissolve the cocoa in the boiling water & stir into the mixture along with the essence until throughly blended.
• Place the mixture into a 7 inch greased & lined cake tin.
• Bake at gas mark 4/ 180C/ 350F for 30 - 40 minutes. Test with a skewer.
• cool in the tin before removing.
• For the icing - If you are using Betty Crocker ready mix chocolate frosting go straight to step 9.
• Dissolve the coffee & cocoa in the hot water.
• Cream together the margarine/butter & icing sugar. Beat in the cocoa liquid.
• Spread over the top & sides.

Steps:

• Preheat oven to 350*F.
• Blend all ingredients.
• Bake as directed on cake mix box.

Steps:

• Prepare a 9x13 pan by rubbing inside with butter and coating lightly with flour.
• Beat all ingredients together until smooth.
• Pour into pan and bake in 375 degree oven for 35-40 minutes.
• Top with the Easy Penuche Icing for a caramel flavour to balance the cake nicely.

Steps:

• In a large bowl, combine the flour, sugar cocoa, baking powder and baking soda. Beat in mayonnaise and water. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
• To a large mixing bowl, add sugar, eggs, and vanilla; beat at high speed for 3 minutes, until nice and light. Add mayonnaise and melted chocolate; beat on low until well blended.
• In a separate bowl, mix flour, soda, and baking powder together. Add flour alternately with the water to the chocolate mixture in four additions, beating well after each addition. Pour batter into prepared pan.
• Bake for 45 minutes. Cool.

Steps:

• Pre-heat oven to 350. Spray 8x8 inch square pan or 9 inch round pan with non-stick spray. In a large bowl whisk together flour, sugar, soda, and salt. In a medium bowl combine cocoa, chocolate chips, and coffee- whisk until smooth. Add mayo, egg, and vanilla to chocolate mixture, whisk to combine. Pour chocolate mixture into flour mixture, whisk until well blended. Bake for 30 - 35 minutes, or until toothpick inserted in center has only small crumbs attached. Cool in pan ten minutes before inverting onto serving platter. Cool two hours.
• Beat cocoa powder, vanilla, and mayo together until well combined. Add sugar and milk, whip until smooth.
• Frost cooled cake with icing. Enjoy!

Steps:

• To a large mixing bowl, add cocoa powder and chopped bittersweet chocolate (if using). Pour in boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted, if you used it, and the cocoa dissolved.
• Whisk in mayonnaise, salt, baking soda, 3/4 cup granulated sugar until smooth. Then whisk in a teaspoon of vanilla extract, if you have it (or a dash of Bourbon or brandy or just leave it out entirely). Finally, whisk in 1 1/2 cups flour (either all-purpose or cake flour), mixing vigorously to eliminate any lumps.
• Grease an 8- or 9-inch pan (square, round, star-shaped, anything is good). Pour the batter into the pan, and bake at 350 degrees for 22 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer it will take to bake through.
• Let cool, and sprinkle with confectioners' sugar to finish.

Steps:

• Heat oven to 350ºF.
• Pour boiling water over combined dates and nuts; let stand 10 min.
• Mix next 4 ingredients. Drain dates and nuts, reserving liquid. Mix mayo, sugar, chocolate, vanilla and reserved liquid in large bowl. Add flour mixture; mix well. Stir in dates and nuts. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.

Steps:

• In a large bowl, combine the dry ingredients. Add the water, mayonnaise and vanilla; beat on medium speed until well blended., Pour into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 350.
• Grease and flour a bundt cake pan or a 9x13x2 inch cake pan.
• Dump the cake mix into a large mixing bowl.
• Add eggs, water and mayonnaise.
• Mix by hand or with an electric mixer until well mixed.
• Stir the chocolate chips into the cake batter using a large spoon.
• Pour the cake batter into the cake pan and spread evenly.
• Bake for 35 minutes or until cake is done.
• Press the center of the cake in, using a finger.
• If it springs back, the cake is done.
• If not it needs more baking time.
• If using a bundt cake pan, allow the cake to cool for 10 minutes and follow the next 3 steps.
• Put a dinner plate or cake plate on top of the bundt cake pan. with the bottom of the plate facing you.
• Holding the bundt cake pan onto the plate, turn it over(you may need to use hot pads to do this).
• You may need to slightly shake the pan while it is on the plate to help loosen the cake from the pan.
• If using a 9x13x2 inch cake pan, insert a toothpick into the center of the cake.
• If the toothpick comes out clean, the cake is done.
• If you are going to ice/frost the cake, allow the cake to completely cool.
• If you don't want to frost/ice the cake you can dust it with powdered sugar.

Steps:

• Put everything in a bowl and mix together with a hand mixer.
• Pour into a greased 9 by 13 in. pan.
• Bake at 350°F for 45 min. If using a glass pan reduce the oven to 325°F. Cake is done by pressing on the top and it springs back up or putting a toothpick in the center and it comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 11x7 inch pan.
• Sift together flour, sugar, cocoa, baking powder, and soda. Add mayonnaise, cold water, and vanilla. Beat 2 minutes. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C), 30-35 minutes. Frost if desired.