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Chocolate Mayonnaise Cake

This chocolate cake has been a family favorite for about as long as I can remember and is one of the moistest and most flavorful chocolate cakes I have ever eaten. I usually just frost the cake but I’ve also made ice-cream cake from this recipe by spreading vanilla ice cream between the layers (chill the layers in the refrigerator after completely cooled to room temperature for at least one hour before filling between the layers with ice cream. Completely cover the two layers with Cool Whip* non-dairy topping and place in freezer for two hours or more before serving. Here is how to make Chocolate Mayonnaise Cake:

Preheat oven 350 degrees

Lightly grease and dust with flour 2 nine inch round cake pans; set aside

In a large mixing bowl combine

1 2/3 cups granulated sugar

3 large eggs

1 cup real mayonnaise

1 1/3 cups lukewarm water

1 tsp. vanilla extract

Beat on high for 3 minutes

Sift together and Add a little at a time until the flour mixture is all added

Mixing well after each addition

2 cups sifted flour

2/3 cup unsweetened cocoa

1 1/4 tsp. baking soda

1/4 tsp. baking powder

Divide evenly into the two prepared cake pans

Bake 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 to 15 minutes. Remove from pans and allow to finish cooling. When completely cool (about two hours) frost with your favorite frosting. (I usually use 7-minute, Butter cream or Crisco frosting for this cake and then dribble melted semi-sweet chocolate over the top or garnish with shaved chocolate or chocolate sprills.)

This is a deliciously moist chocolate cake.