CHOCOLATE MAYONNAISE CAKE
Mayonnaise -- yes, mayonnaise -- steps in for oil and butter as the tenderizer and flavor-enhancer in this retro frosted layer cake. And it does a wonderful job; no one will ever detect that it's your secret ingredient.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 12 servings
Number Of Ingredients 14
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.
CHOCOLATE MAYONNAISE CAKE
I can't recall where I got this recipe I think at Hellmann's website. It's a moist yummy chocolate cake great with peanut butter frosting. My family really loved this cake.
Provided by internetnut
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
MAYONNAISE CHOCOLATE CAKE
Make and share this Mayonnaise Chocolate Cake recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in large bowl and stir until well blended.
- Place in 13x9 greased pan.
- Bake at 350* for 35 minutes.
Nutrition Facts : Calories 147, Fat 0.4, Sodium 210.9, Carbohydrate 33.6, Fiber 0.9, Sugar 16.7, Protein 2.5
CHOCOLATE MAYONNAISE CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield Yield: 10 to 12 servings
Number Of Ingredients 10
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.
CHOCOLATE MAYONNAISE CAKE
This is a rich, chocolaty cake that is simple to make and stores well staying moist. This has long been my favorite recipe and while growing up I always requested it for a birthday cake. My Mother always led me to believe that it was a very complicated and complex cake to make whenever I asked for it, I suppose to make me think it was something special. It wasn't until i moved out and asked for the recipe that I learned how simple it really was. Clever lady my Mother. :) Makes 9 X 16 cake or 2 -9X9 cakes
Provided by Georgie SkunkWoolfe
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Blend the two sets of ingredients together whisking well until a smooth batter is created.
- Pour batter into a greased and floured 9 X 16 or 9 X 18 baking pan.
- slightly jiggle pan to smooth out batter and to help release any large air bubbles that may be trapped in the batter.
- Bake at 350 degrees in a preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
- NOTE:Low fat Mayonnaise or Salad dressing may be used in this recipe if you wish however it will change the texture of the cake but not the flavor.
- My Mother has made this recipe using low fat mayo and carob powder.
- I have not tried this version but she said it was good.
Nutrition Facts : Calories 2696.1, Fat 82.9, SaturatedFat 11.9, Cholesterol 61.1, Sodium 3484.1, Carbohydrate 461.1, Fiber 10.8, Sugar 216.1, Protein 31.9
CHOCOLATE MAYONNAISE CAKE
Mom always made this special chocolate mayonnaise cake for my birthday meal. It is very moist and has a nice light chocolate taste, and the flavorful frosting is the perfect topping. -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9-12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 354mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE MAYONNAISE CAKE II
Mayonnaise and cocoa powder are two of the eight ingredients in this quick and easy recipe for a moist cake.
Provided by Cathy Brisco
Categories Desserts Cakes Chocolate Cake Recipes
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 27.4 g, Cholesterol 5.6 mg, Fat 12 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 200.9 mg, Sugar 13.6 g
CHOCOLATE MAYO CAKE
My mom made this cake while living in the Depression. It is so good, I hope this fills your needs and your memories.
Provided by Virginia Godd
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 25.7 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 203.5 mg, Sugar 12.7 g
CAKE MIX CHOCOLATE MAYONNAISE CAKE
I like to get creative with boxed cake mixes. It's more convenient and less time consuming than making cakes from scratch. The mayonnaise in this cake makes it really moist. You cannot tell the mayonnaise is in it. Since mayonnaise is made with eggs and oil, there is no need to add oil to this recipe and it uses less eggs. Instead of the 3 large eggs the directions on the cake mix box calls for, this recipe calls for 2 large eggs.
Provided by AuntWoofieWoof
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 6
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.
Nutrition Facts : Calories 4108.6, Fat 220.1, SaturatedFat 61.6, Cholesterol 433.1, Sodium 6163.8, Carbohydrate 546.8, Fiber 22.5, Sugar 307.7, Protein 52.6
CHOCOLATE MAYONAISE CAKE
Some people may turn their nose up when you say 'have a slice of Mayonaise Cake' but once they've tasted it they will change their opinion. A deliciously rich cake, ideal for special occasions or just as a treat.
Provided by littlecooks
Time 1h
Yield Serves 8
Number Of Ingredients 0
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.
MAYONNAISE CAKE II
This is my mother's cake recipe from the depression. It is also my favorite chocolate cake.
Provided by Sue Dorfler
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
- In a large bowl, sift together flour, soda, sugar, and salt. Add the water, mayonnaise, and melted chocolate. Mix together well.
- Bake for 35 minutes, or until done. Frost with your favorite icing.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 34.4 g, Cholesterol 5.2 mg, Fat 13.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 285.4 mg, Sugar 16.9 g
CHOCOLATE MAYONNAISE SHEET CAKE
Making cake with mayonnaise is an old tried and true method, but many folks are surprised when they first learn about it. Never fear, it really does work! And deliciously so, I might add... :)
Provided by Julesong
Categories Dessert
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
- In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.
- With mixer running, gradually add the cold water and vanilla.
- Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.
- Pour batter into buttered 13x9x2-inch baking pan.
- Bake in 350 degree F oven 40 minutes or until cake tests done.
- Cool in cake in pan on rack.
- Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.
- Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.
- Stir in the chocolate chips and vanilla.
- Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.
- When cake has cooled, frost it with the Fluffy Chocolate Frosting.
- Cut in squares and enjoy! :)
CHOCOLATE MAYONNAISE CAKE
Provided by Matt Lewis
Categories Cake Mixer Chocolate Egg Dessert Valentine's Day Kid-Friendly High Fiber Mayonnaise Birthday Family Reunion Shower Engagement Party Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 19
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.
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