Seems we've been on a cake trip around here lately, and I've been digging up some oldies but goodies! Looking through my mom's old recipe box, I came across my favorite childhood cake...Chocolate Mayonnaise Cake. Anyone else remember this classic from long ago?
Anyway, the spirit of "must bake now" pulled me into the kitchen and I started feverishly working on this cake. Yes, it was going to be just like I remembered. Well, great plans don't always go as we would wish. I couldn't wait to get it into the oven and I was on full speed ahead. I don't recommend this speed when baking!
So, you know what's coming...my masterpiece came out flat and hard, looked and tasted pretty bad, but what did I do wrong? I followed the recipe exactly, right? Wrong! You can't leave out the baking powder and soda...ugh, a novice mistake. But, that wasn't going to stop me...I began again (I really wanted this cake).
The results of not giving up were totally worth it. I went back to my childhood and enjoyed every bite of the best chocolate cake ever! Beautiful texture, light, fluffy, moist and delicious! It's all there in every bite, and the Fluffy Cool Whip Frosting was an added bonus because it really brought out the flavor of the cake. Yup, a little bit of heaven in my mouth!
Here's a little tidbit about this cake, in case you've never had it before. "Apparently, the recipe dates back to World War II or the Depression, when there was limited access to baking ingredients, and cooks had to get creative. And for those of you turning up your noses, think about it: mayonnaise is really just oil, eggs, and a bit of acid, like vinegar. As bakery owner Liz Gutman, who created the recipe, writes, oil makes the cake tender, and the vinegar punches up the chocolate flavor a little."
2 cups flour
1 cup sugar
4 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 cup real mayonnaise (not salad dressing)
1 cup cold water
1 tsp. vanilla
Preheat oven to 350°F. Spray with cooking spray or grease and flour 13x9 inch baking pan or 2-9" round pans.
In a mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.
Add mayonnaise, vanilla and water. Beat until smooth and well-blended, about 2 minutes on medium.
Pour batter into a prepared pan(s).
Bake at 350' for 28-30 minutes (9" round pans) or 30-35 minutes (13x9"). Cake is done when middle springs back when touched or toothpick inserted in the middle comes out clean. Careful not to over-bake or it will be dry.
Cool before frosting with your favorite Buttercream, 7-Minute Frosting or Chocolate Frosting...or just dollop with whipped cream and confectioners' sugar. The cake is the star!
Vanilla Cool Whip Frosting:
1 (3.5) pkg. of instant vanilla pudding
1/4 cup confectioners' sugar
1 cup milk
1 (8oz) tub whipped topping
Combine pudding, confectioners' sugar and milk in bowl; beat for about a minute. Fold in whipped topping.
"He has shown you, o man, what is good. And what does he require of you? To act justly, love mercy, and to walk humbly with your God!" Micah 6-8