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Mom always made this special cake for my birthday meal. It's very moist and has a nice, light chocolate taste, and the flavorful frosting is the perfect topping. — Deborah Amrine, Grand Haven, Michigan
Nutritional Facts 1 serving (1 piece) equals 416 calories, 19 g fat (4 g saturated fat), 17 mg cholesterol, 354 mg sodium, 60 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Mayonnaise Cake in Taste of Home June/July 1993, p37
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Reviewed on Apr. 13, 2013 by sparky5
Have made this cake for many years, but use a cup of cold brewed coffee instead of water. It adds great flavor.
Reviewed on Mar. 26, 2013 by LaraBridges
I am dairy intolerant and on a diet, but this recipe works perfectly with light mayonnaise and sweetener instead of sugar. Thank you!
Reviewed on Feb. 19, 2013 by Sasue
It's an absolutely delicious cake. I was a bit wary about the mayonnaise but was very surprised when I tried the cake. My guests really enjoyed it and it will now be one of my favourites as it is so quick and easy to make. Just loved the fudge tasting frosting. Definitely 5 stars.
Reviewed on Feb. 15, 2013 by zucchinilady
I have made this recipe since the 1950's and mine called for hot water and more coco- when I went to a family gathering, they ask me to bring this cake- always go home with an empty pan 13x9 pan..
Reviewed on Feb. 15, 2013 by Sprowl
For those asking for a 9x13--here is a recipe from Farm Journal (no longer published) from over 30 years ago.3 c. sifted flour, 1/3 c. cocoa 3 t baking soda, 1/2 t. salt, 1 1/2 c. mayonnaise or salad dressing, 1 1/2 c. sugar, 1 1/2 c. cold water, 1 1/2 t. vanilla. Bake 350 for 40 min or until cake tests done. We frost our cake with vanilla buttercream frosting. Enjoy!
For those asking for a 9x13--here is a recipe from Farm Journal (no longer published) from over 30 years ago.
3 c. sifted flour, 1/3 c. cocoa 3 t baking soda, 1/2 t. salt, 1 1/2 c. mayonnaise or salad dressing, 1 1/2 c. sugar, 1 1/2 c. cold water, 1 1/2 t. vanilla. Bake 350 for 40 min or until cake tests done. We frost our cake with vanilla buttercream frosting. Enjoy!
Reviewed on Dec. 10, 2012 by LadyDoc
I've been making this for years with a few slight changes. 1) I use 1/3 C cocoa 2) I use Cream Cheese Frosting topped with mini chocolate chips and 3) Makes 18 cupcakes. I only bake for 20-23 minutes. They come out perfect every time!!
Reviewed on Jul. 24, 2012 by prairieprincess13
It is a quick cake to make when you are in a hurry and it tastes really, really good.
Reviewed on Dec. 06, 2011 by micheleclow
This cake is so good, I wish I could increase the ingredients to a 9x13 size. I've been making this for years and it disappears very quickly.
Reviewed on Sep. 06, 2011 by jmkasprak
I didn't think the cake had enough chocolate flavor, and the icing didn't seem to go with it.
Reviewed on Jul. 20, 2011 by slye10001000
This cake is so delicious! I love that brownsugar in the frosting! MMMMMMMMM!
This cake is so delicious! I love that brown
sugar in the frosting! MMMMMMMMM!
Reviewed on Apr. 02, 2011 by my_tattoo2
Instead of 3 Tbsp cocoa, I put in 1/2 C. Tastes alot more chocolately!
Reviewed on Aug. 04, 2010 by Cyndy Rogers
I found the frosting TOTALLY addictive but the I could taste a slight baking soda taste cake, and even after a night in the refrigerator I can still taste it. And I even used less baking soda. I won't be making the cake again but the frosting is delish!
Reviewed on May. 21, 2010 by Libby Warren
I have made this cake many times. I use Miracle Whip since that is what the cake was called in the 50's when I first made it. It has a different taste from the usual chocolate cake. I don't like chocolate cake but this is one I will always eat. I make a simple powdered sugar frosting (butter, conf. sugar, vanilla and cold coffee in place of milk). It gives it a mocha taste which goes very well with the chocolate. To me it does also taste a little like caramel.
Reviewed on May. 21, 2010 by Kris75
Haven't made this yet, my MIL used to make this cake & it was wonderful !Note to Mrs Kase - perhaps your oven is too HOT / or you over beat the batter ?? Either will cause a cake to sink in the middle.
Haven't made this yet, my MIL used to make this cake & it was wonderful !
Note to Mrs Kase - perhaps your oven is too HOT / or you over beat the batter ?? Either will cause a cake to sink in the middle.
Reviewed on May. 21, 2010 by Mindy0307
I don't know about this recipe but my grandmother made this cake all the time while I was growing up in the 60"s she would make a layer cake out of this and make caramel icing and then freeze it......the best child memories ever! ! ! ! !
Reviewed on May. 20, 2010 by earlofbogie
When I was 10 years old and other peoples wells were going dry. Mrs. Hardman would come to our house to get water and she would bring this cake. It was the first taste of chocolate cake I ever had and it is still the best! So moist. I love it to this day. Also, Iprefer it with chocolate icing.
When I was 10 years old and other peoples wells were going dry. Mrs. Hardman would come to our house to get water and she would bring this cake. It was the first taste of chocolate cake I ever had and it is still the best! So moist. I love it to this day. Also, I
prefer it with chocolate icing.
Reviewed on Nov. 26, 2008 by MrsKase
It sunk in the middle, but burned at the edges!
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