Recipes

Chocolate Mayonnaise Cake

So easy your husband can make it! We found this recipe on several sites on the web but we believe it originated from makers of Hellman's (Best Foods) mayonnaise. The cake is moist and quite flavorful.

My husband whipped this cake up on a rainy Sunday afternoon. I think that speaks volumes about the ease of the recipe given as a rule, he does not cook. I get to take credit for the frosting–well I suppose Hershey's gets the recipe credit but I made it happen.

The Frosting
As chocolate lovers we elected to frost the cake using the recipe from the Hershey's Cocoa can. The recipe is simple and produces a smooth, rich, chocolate frosting. We also added a top garnish of crispy cocoa nibs. I love the dark chocolate flavor and crunchy texture.

Submitted By:
Yield: Servings: 10
Chocolate Mayonnaise Cake 4 4
User Rating:
Average: 4 (4 Ratings)
     
view all comments (6)

Ingredients

2 cups flour
1 2/3 cup sugar
2/3 cup Hershey's unsweetened cocoa (or other high-quality chocolate)
1 teaspoon vanilla
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
3 eggs
1 1/3 cup water
1 cup Hellman's (Best Foods) real or light mayonnaise

Frosting
1 stick (1/2 cup) butter or margarine (we used butter)
2/3 cup Hershey's unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup cocoa nibs (optional for decoration)


Instructions

Preheat oven to 350 degrees.

Grease & flour bottoms of 2- 9" round cake pans. In a medium bowl, combine flour, cocoa, soda & powder, set aside.

In a large bowl with mixer at high speed, beat eggs, sugar & vanilla, scraping sides of bowl occasionally, for 3 minutes or until smooth & creamy. Reduce speed to low; beat in mayonnaise till well blended. Add flour mixture in 4 additions alternately with water, beginning & ending with flour mixture.

Pour into prepared pans.

Bake 30 to 35 minutes or until cake springs back when touched lightly in center.

Cool in pans on wire racks 10 minutes.

Remove from pans; cool completely on racks.

Frosting
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, mixing between additions. Use more milk if needed (we did not need any additional milk). Add vanilla and blend in well.

Frost cake adding about 1/3 frosting between layers and the rest to cover top and sides of cake.
Posted: 2/21/2010 7:54:23 PM
Contribute
Lisa Desprez
2/21/2010
I found an error in the ingredients listed...for the cake, the baking powder s/be 2+1/4 tsps., not 1/4 as listed. I ended up with almost brownies as it didn't rise properly. Found my old recipe and that's where the problem is.
sleuthagain
2/21/2010
We checked and there was an error but we use 1 1/4 tsp baking powder and soda for the cake as shown.  We've corrected the recipe to match how we made it originally.  Thanks to Lisa for the heads up about the problem.
Lisa Desprez
2/23/2010
I'll try that next time. It IS a most satisfying cake as most commercial bakeries these days make fluffy, almost-nothing-there cakes with sickly sweet icings. This one tastes like cake should!
CeeWhyGee
4/30/2010
I want to make this cake and frosting for my daughter's birthday cake.  How would I multiply the recipes to feed like 25-30 people?
sleuthagain
4/30/2010
Hi, I think you would be best off just making 2 or 3 cakes rather than trying to make several cakes in one batch which may not come out as well. One cake serves 10.
TC R
9/17/2011
I need to make this cake tomorrow. the helmann's site states 1 1/4 tsp baking soda and only 1/4 tsp baking powder, where this recipe calls for 1 1/4 tsp of each.  will not the extra baking powder be overwhelming in taste?


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