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.
Frosted Chocolate Mayonnaise Cake
Frosted Chocolate Mayonnaise Cake
Prep Time
15 min
Cook Time
25 min
Yield
9 servings
Ingredients
- 3/4 cup mayonnaise
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup baking cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup water
- CHOCOLATE FROSTING:
- 2 tablespoons butter, softened
- 1-1/2 cups confectioners' sugar
- 2 tablespoons baking cocoa
- 2 tablespoons warm milk
- 1 teaspoon vanilla extract
- Dash salt
Directions
- 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 in the center comes out clean. Cool on a wire rack.
- 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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