Old Fashioned Mayonnaise Cake Recipes

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:

• 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:

• Grease a 9x13" pan. Combine all the dry ingredients (flour through salt). Combine the milk with the vanilla and the well beaten eggs. Add, to the dry ingredients, the milk mixture along with the mayonnaise and the coffee with the melted dark chocolate and mix well.
• Pour into greased pan and bake in preheated 350 degrees F oven for 45 minutes. When completely cool, spread with chocolate frosting (recipe below).
• Frosting
• In small bowl, beat butter. Add powdered sugar and cocoa alternately with coffee. Add vanilla; beat until smooth and a spreading consistency is achieved.

Steps:

• Sift first 5 ingredients together.
• Add mayonnaise, water, and vanilla. Beat together well.
• Grease a 9x13" baking pan, and dust with flour.
• Pour in cake mix, and bake at 375 for 30-40 minutes, checking at 30 minutes and every 5 minutes after, until toothpick inserted in middle comes out clean.

Steps:

• Grease a loaf or an Angel food cake pan.
• Mix sugar, mayonnaise and vanilla in large bowl.
• Sift together the flour and salt.
• Dissolve baking soda in hot water and pour over dates and nuts if using them. (If not using dates and nuts just add the plain baking soda and water mixture to the batter). Combine all and beat until well blended.
• Pour into prepared cake pan.
• Bake 1 hour at 350°F.
• NOTE: If you do not use the dates and nuts, cake will take less baking time.
• Depending on your oven, approximately 30 minutes less time.
• If you prefer a chocolate cake add 3 tbsp unsweetened cocoa powder to the flour before sifting.