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Chocolate Mayonnaise Cake II

SUBMITTED BY: Cathy

"Very moist cake."
SERVINGS & SCALING
Original recipe yield: 11 x7 inch cake
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup mayonnaise
  • 1 cup water
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 11x7 inch pan.
  2. Sift together flour, sugar, cocoa, baking powder, and soda. Add mayonnaise, cold water, and vanilla. Beat 2 minutes. Pour into prepared pan.
  3. Bake at 350 degrees F (175 degrees C), 30-35 minutes. Frost if desired.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2003 by PPAPPAS0705
The recipe I have for this cake is similar but uses: 2/3 cup unsweetened cocoa, 1 1/4 tsp baking powder, 1 2/3 cups sugar, 1 1/3 cups water. Everything else is the same. My cake doesn't even need frosting. It is moist, velvety and has a really rich chocolaty flavor. It is made in a bundt pan and baked 50-55 min.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2003 by CHARLEEN43
I make this cake all the time. The recipe was handed down to me from my grandmother and mother. My grandmother always made it with the salad dressing, but I prefer it with regular mayo(not lowfat.) My recipe is a little different: I use 1 cup "warm" water and 2 teaspoons of baking soda instead of half soda and have baking powder. I made this cake last night for my family. They love it served warm with whipped topping. A little trivia: The Original Chocolate Mayonaise Cake recipe was made with salad dressing and the recipe was always printed on the jar's label. I don't know when it was converted to regular mayo just know that is how my Mom made it. I can hear my Mom and Gram arguing now over reg. mayo vs. salad dressing. haha!

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2003 by PassionMama
Very easy cake. I used an extra Tablespoon of cocoa when I made this cake. It just didn't look cocoa~y enough when I had the batter ready to pour into the pans. My Husband LOVED this cake. Will definately make this cake again and again!!

5 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 15

Amount Per Serving

Calories: 222

  • Total Fat: 12g
  • Cholesterol: 9mg
  • Sodium: 201mg
  • Total Carbs: 27.3g
  •     Dietary Fiber: 0.9g
  • Protein: 2.2g

VIEW DETAILED NUTRITION

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