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Frosted Chocolate Mayonnaise Cake

 Frosted Chocolate Mayonnaise Cake
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.
9 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 3/4 cup mayonnaise
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 2 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 tablespoons warm milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Dash salt


  • 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.
  • Pour into a greased 9-in. square baking pan. Bake at 350° for
  • 25-30 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack.
  • In a small bowl, beat butter until light and fluffy. Gradually beat

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Frosted Chocolate Mayonnaise Cake (continued)

Directions (continued)

  • in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost
  • cake. Store in the refrigerator. Yield: 9 servings.