Frosted Chocolate Mayonnaise Cake
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
YIELD: 9 servings.
IN my family this cake is also known as war time cake. I was a child during WWII but still remember my Mother making this cake as a treat, when eggs, butter and sugar were rationed. It’s rich and moist, a little goes a long way and it has been fail proof.
Ingredients
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3/4 cup mayonnaise
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1 cup sugar
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/4 cup baking cocoa
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2 teaspoons baking soda
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1/2 teaspoon salt
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1 cup water
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CHOCOLATE FROSTING:
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2 tablespoons butter, softened
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1-1/2 cups confectioners' sugar
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2 tablespoons baking cocoa
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2 tablespoons warm milk
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1 teaspoon vanilla extract
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Dash salt
Directions
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1.
In a large bowl, beat the mayonnaise, sugar and vanilla until smooth. Combine the flour, cocoa, baking soda and salt; add to mayonnaise mixture alternately with water, beating well after each addition.
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2.
Pour into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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3.
In a small bowl, beat butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cake. Store in the refrigerator.
Nutrition Facts
1 piece: 435 calories, 18g fat (4g saturated fat), 14mg cholesterol, 547mg sodium, 66g carbohydrate (41g sugars, 1g fiber), 4g protein.
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