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Frosted Chocolate Mayonnaise Cake

Total Time

Prep: 15 min. Bake: 25 min. + cooling

Makes

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

  • 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

  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.
  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.
  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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