Chocolate Mayonnaise Cake Recipe
- 1 cup water
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup sugar
- 3 tablespoons baking cocoa
- 2 teaspoons baking soda
- BROWN SUGAR FROSTING:
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 2 tablespoons milk
- 1-3/4 cups confectioners' sugar
- 1. 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.
- 2. Pour into greased 9-in. square or 11-in. x 7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
- 3. For frosting, in a small saucepan. Cook and stir brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake. Yield: 9-12 servings.
1 piece: 416 calories, 19g fat (4g saturated fat), 17mg cholesterol, 354mg sodium, 60g carbohydrate (42g sugars, 1g fiber), 3g protein.
Reviews for Chocolate Mayonnaise Cake
"This is the recipe that I had passed onto me: I made this version, but tried the coffee instead of the water for a mocha flavor.Chocolate Mayonnaise Cake2 c. flour1 c. sugar1/4 c. cocoa1 t.baking soda1. t. baking powder1/4 t. salt1 c. Miracle Whip or Hellman's Mayo)1 c. hot water1 t. vanillaFrosting: I double it, they love this creamy, buttery frosting!)3 T.cornstarch1 c. milk1/2 c. butter1/2 c. shortening1 c. sugar1 t. vanillaDirections:Preheat oven to 350.Measure ingredients into the mixing bowl in order given. Mix together well.Spread in a greased 9" x 13" pan. Bake 30 - 35 mins.Cool and frost in pan.Pour milk into a saucepan and slowly add the cornstarch a tablespoon at a time over low heat until thickened. Stir constantly for about 5 minutes. Remove from heat and cool until mixture is cool to touch. Cream butter and sugar .Add a small portion of the cornstarch mixture and beat with a mixer. Slowly add until all is gone and keep beating until icing is thick, and creamy and fairly stiff. Make sure all sugar crystals are dissolved."
"I ran across this recipe for a quick snack 4 me fellas,,,,l adjust it a little , I added 11/2 cup of sugar & 4 tbsp of cocoa & caramel glaze no milk or powder sugar poke holes in cake ,,my family love it thanks!"
"Icing was much too stiff. I had trouble spreading it. The cake was okay but dried out too fast Will likely make again but with a different icing"
"My famly loves this cake its very moist. For added flavor i add bananas"
"This particular recipe is very bland. I also found it very dry, even when removing the cakes early."
"EXCELLENT!! I DO substitute one of the teaspoons of soda for one teaspoon of salt, however, AND I add a dash of sweet Marsala wine, just for the heck of it. Thank you so much for posting this recipe!!!"
"Did not like this cake at all. ended up throwing it out. The icing was too dry and the cake smelled and tasted strongly of baking soda.....never used so much baking soda for anything I baked before.....recipe typo?"
"I found this to be perfect just the way it is; tastes wonderful and it's super moist. I like it with the frosting or just with a simple whipped cream. It has one down side: it's too delicious to last long!"
"Try replacing the cocoa with hot chocolate mix, but double the amount of cocoa, it makes it really good and a bit sweeter."
"My gramma gave this recipe over 40 yrs ago. I still use it to this day. The mayo takes the place of the eggs and oil. Don't try to double it as it will make the cake real heavy. Love it!"
"Totally Yum just as it is!! But to put this over the top here's what you do. Instead of vanilla in the cake use 1/2 tsp. almond extract. Then add two pinches of salt and 1 tsp of baking powder rather than baking soda. Now for the frosting make sure to use light brown sugar and add in 1 tsp of vanilla. You may need to add an additional tbsp. of powdered sugar. It's beyond amazing. My hubby (not even a chocolate fan) and I had to try really hard not to eat the whole thing in one sitting."
"The icing got very dry.....maybe I should have used more milk? I covered the cake with Cool Whip. Another layer......"
"Love this ! Its just like grandma's"
"My daughter made this recipe for her FACE (home ec) class project. She easily followed the instructions exactly and the frosting. It turned out delicious! She received a perfect score :)"
"Have made this cake for many years, but use a cup of cold brewed coffee instead of water. It adds great flavor."
"I am dairy intolerant and on a diet, but this recipe works perfectly with light mayonnaise and sweetener instead of sugar. Thank you!"
"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."
"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.."
"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!"
"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!!"
"It is a quick cake to make when you are in a hurry and it tastes really, really good."
"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."
"I didn't think the cake had enough chocolate flavor, and the icing didn't seem to go with it."
"This cake is so delicious! I love that brownsugar in the frosting! MMMMMMMMM!"
"Instead of 3 Tbsp cocoa, I put in 1/2 C. Tastes alot more chocolately!"
"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!"
"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."
"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."
"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! ! ! ! !"
"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."
"It sunk in the middle, but burned at the edges!"