Chocolate Mayonnaise Cake II Recipe - Allrecipes.com
Chocolate Mayonnaise Cake II Recipe

Chocolate Mayonnaise Cake II

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"Very moist cake."

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Ingredients Edit and Save

Original recipe makes 11 x7 inch cake Change Servings
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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 Reviews

Most Helpful Positive Review
Jul 22, 2003

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!

 
Most Helpful Critical Review
Mar 28, 2003

I remember this as a deliciously moist and rich cake from my childhood, but when I made it, it was neither moist nor rich - pretty yucky in fact. My husband took one bite and put it back. What happened?

 
Dec 11, 2003

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.

 
Aug 12, 2003

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!!

 
Jul 31, 2003

I am not sure what Donpatty did wrong (see previous review). I have baked this cake over and over again and LOVE it! I just baked it on Thursday for a Thanksgiving dessert (after not baking it for years!), and my husband again said, "Hmmmmm.... this is good!" I am new to this site and was somewhat disappointed that I was not the first to enter it! hehe

 
Jan 25, 2008

I used Lite Mayo and it was still very good & moist. I made it in 2 round layer pans so I could share it with my daughter and frost with a powdered sugar frosting. It didn't need the frosting, just powdered sugar on top or whipped cream would have been fine. This is a great recipe and will be using again. My daughter also raved about it. Thanks for the input, it helps.

 
May 16, 2003

My first cake using this recipe was nice and moist, but not chocolate-y enough. I increased the cocoa to 1/2 cup, and all I can say is WOW!

 
Jul 21, 2005

Yummy! Such a MOIST cake! I didn't even top it with anything (though a bit of whipped cream would have been nice). So quick and easy to whip up. My husband (the chocolate lover) liked it alot. I would recommend using a GOOD cocoa powder...the quality stuff will be worth it.

 

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Nutrition

  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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