For some reason, I recently had a hankering for Chocolate Mayonnaise Cake, a staple in our house when I was growing up. If you’re not familiar with it, it’s a wonderfully moist chocolate cake that was created, according to food legend, by the wife of a Hell…
What you'll need
Ingredients
1/3 cup Hershey’s unsweetened cocoa
1 cup boiling water
11/2 teaspoons vanilla
1 cup mayonnaise
2 cups flour
1 cup sugar
1 ½ teaspoons baking soda
½ teaspoon salt
The method
Directions
01
Preheat oven to 350 degrees F and adjust racks to middle position. Grease and flour 9x9” square or use baking spray.
02
Whisk together cocoa and boiling water in a medium bowl until smooth and cool to room temperature. When cool, whisk in vanilla and mayonnaise.
03
In a large mixing bowl combine flour, sugar, soda and salt. Add chocolate mixture and beat on low speed for 30 seconds to combine. Increase speed to medium-high and beat for 1 minute until smooth.
04
Pour batter into prepared pan and bake for 23-26 minutes or until tooth pick inserted comes out clean and cake springs back when lightly pressed.
05
Let cake cool in pan on wire rack, 1 to 2 hours. Dust with confectioners’ sugar, cut into squares, and serve straight from the pan; or turn cake out onto serving platter and dust with confectioners’ sugar or frost with favorite vanilla buttercream or cream cheese frosting.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Grandma Moore’s Easy Chocolate Mayonnaise Cake
Prep
Cook
Yield
For some reason, I recently had a hankering for Chocolate Mayonnaise Cake, a staple in our house when I was growing up. If you’re not familiar with it, it’s a wonderfully moist chocolate cake that was created, according to food legend, by the wife of a Hell…
Ingredients
1/3 cup Hershey’s unsweetened cocoa
1 cup boiling water
11/2 teaspoons vanilla
1 cup mayonnaise
2 cups flour
1 cup sugar
1 ½ teaspoons baking soda
½ teaspoon salt
Cook Like James · The method
Directions
1
Preheat oven to 350 degrees F and adjust racks to middle position. Grease and flour 9x9” square or use baking spray.
2
Whisk together cocoa and boiling water in a medium bowl until smooth and cool to room temperature. When cool, whisk in vanilla and mayonnaise.
3
In a large mixing bowl combine flour, sugar, soda and salt. Add chocolate mixture and beat on low speed for 30 seconds to combine. Increase speed to medium-high and beat for 1 minute until smooth.
4
Pour batter into prepared pan and bake for 23-26 minutes or until tooth pick inserted comes out clean and cake springs back when lightly pressed.
5
Let cake cool in pan on wire rack, 1 to 2 hours. Dust with confectioners’ sugar, cut into squares, and serve straight from the pan; or turn cake out onto serving platter and dust with confectioners’ sugar or frost with favorite vanilla buttercream or cream cheese frosting.
Cook Like James
Grandma Moore’s Easy Chocolate Mayonnaise Cake
Prep
Cook
Yield
For some reason, I recently had a hankering for Chocolate Mayonnaise Cake, a staple in our house when I was growing up. If you’re not familiar with it, it’s a wonderfully moist chocolate cake that was created, according to food legend, by the wife of a Hell…
Ingredients
1/3 cup Hershey’s unsweetened cocoa
1 cup boiling water
11/2 teaspoons vanilla
1 cup mayonnaise
2 cups flour
1 cup sugar
1 ½ teaspoons baking soda
½ teaspoon salt
Directions
1
Preheat oven to 350 degrees F and adjust racks to middle position. Grease and flour 9x9” square or use baking spray.
2
Whisk together cocoa and boiling water in a medium bowl until smooth and cool to room temperature. When cool, whisk in vanilla and mayonnaise.
3
In a large mixing bowl combine flour, sugar, soda and salt. Add chocolate mixture and beat on low speed for 30 seconds to combine. Increase speed to medium-high and beat for 1 minute until smooth.
4
Pour batter into prepared pan and bake for 23-26 minutes or until tooth pick inserted comes out clean and cake springs back when lightly pressed.
5
Let cake cool in pan on wire rack, 1 to 2 hours. Dust with confectioners’ sugar, cut into squares, and serve straight from the pan; or turn cake out onto serving platter and dust with confectioners’ sugar or frost with favorite vanilla buttercream or cream cheese frosting.
