Reviewed: Oct. 18, 2009

My cake came out dry and crumbled into bits. The flavor was horrible; no one finished their piece. The rest is going in the trash. I'm known for baking great desserts but this wasn't one of them.

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JOANNMK

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Reviewed: Oct. 7, 2009

double the cocoa powder - and this cake's a definite keeper!!

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Jacobow

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Reviewed: Sep. 24, 2009

Pretty good, the mayo takes the place of oil and eggs. That makes sense.

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MBAMom

Cooking Level: Expert

Home Town: Urbana, Ohio, USA

Living In: Kettering, Ohio, USA

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Reviewed: Aug. 28, 2009

very good and very easy

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DJANCSEK

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

This is awesome!

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Kathy

Cooking Level: Intermediate

Living In: Terre Haute, Indiana, USA

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Reviewed: May 25, 2009

I can't believe how moist this cake is because of the mayo. My boyfriend and his mom loved it. I made buttercream frosting from this sight. Will make again and again. Thank you.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: May 21, 2009

This was SO good. I doubled the cocoa, and it came out wonderfully. It hit the spot, for sure. I make an easy powder sugar frosting to top it was and was surprised how well it worked since it would not have been my first choice as frosting. There is no way that I am not making this again! Your family recipe has become my family recipe! Thanks!

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clayanddust

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Reviewed: Apr. 9, 2009

This is easily THE BEST chocolate cake I have eaten thus far!!! It wayyyyy outdoes any mix cake, and as long as you are not an aficianado or a gourmet, this is the best you are going to get! Easy and uncomplicated, all-in-one-bowl YUMMY!! Thanks!!! Making batch #2! ;)

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childofnite

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 29, 2009

Enjoyed this cake! I added pecans to the batter from my mother-in-laws trees and it was delicious with a dollop of fat-free whipped topping. It rose nicely....good recipe. No need for a boxed chocolate mix.

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Kittygirl

Cooking Level: Expert

Living In: Lockhart, Texas, USA

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Reviewed: Mar. 16, 2009

First time trying out this recipe and with the changes annie111 suggested, my cake come out really soft and fluffy. Tasted good too and no one could even tell there was mayo in there. It was just a teeny weeny bit dry and yes it was just a weee bit crumbly too but it was good chocolate cake. Two thumbs up for a chocolate cake recipe I can use when lacking eggs and butter :D

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Chua

Cooking Level: Beginning

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Reviewed: Oct. 26, 2008

This makes a wonderful moist cake, tastes like a chocolate bar! I lost my copy of a similar recipe, which calls for 2 tablespoons of grape jelly (don't know why!)so thanks for this one. My daughter has been nagging for a mayo cake, so this is the recipe she will get!

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KathyG

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Reviewed: Sep. 28, 2008

I add 1/3 cup more cocoa.Plus I make carmel iceing to put on the cake.This was a family thing when I was a child.very,very good.

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LADYPIG57

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Reviewed: Jul. 10, 2008

Not exactly like my grandmothers used to be ( was kind of a cross between and cake mix and mayo cake) but this did bring back memories, thanks for sharing. I did use miracle whip instead of mayo because that's how my grandmother always made hers, followed the rest exactly but cooked in 9x13 pan for 45 mins.

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bee

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

Edible. I reduced the mayo to 1 cup as recommended by others (to avoid gumminess), used extra dark cocoa powder, and a mix of cake flour and white wheat flour. Used Hellman's regular mayonnaise. (Would be good if all future reviewers would include type of mayo used, since they do vary widely.) Results: crumbly (but moist) cake with a somewhat... odd flavor. Definitely not the best tasting cake I've ever had. Perhaps the white wheat flour didn't go well with the mayo... that's all I can figure. I'm currently soaking the cake in a rum syrup to try to improve the flavor. Oh, also added a few chocolate chips, which really seems to help.

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KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

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Reviewed: Jun. 17, 2008

Even using coffee instead of water, and adding chocolate chips to the batter, this cake is still not spectacular.

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Missteree

Cooking Level: Expert

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Reviewed: May 4, 2008

Not enough flavor for me. My grandmother used to make a much better one - so I am on the continued search!

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Apr. 14, 2008

Not so great. I was very disappointed.

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TAZMOMMY

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Carlsbad, New Mexico, USA

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Reviewed: Mar. 23, 2008

Very good. I needed something for my son who cannot have dairy products. This fit the bill. Now I just need to find a decent dairy-free frosting!

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DOLORES J

Home Town: Houston, Texas, USA

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Reviewed: Mar. 19, 2008

i had lost my original recipe and was lucky to find yours our family has always used miracle whip in place of mayo try it sometime it adds a little tang to it thank you.

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tim

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Reviewed: Mar. 15, 2008

This a great moist cake! I divided by two to make one 9" round cake. Used 1 cup mayonnaise, 2/3 cup cocoa and 1 1/2 cup coffee+water mixture, it turned out heavenly! Everyone could not believe there was mayonnaise, not a single sign of sourness from the mayo!

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