Recipe by Cris Wise
"Don't let the mayo put you off - this is our family's favorite birthday and every other occasion cake, very moist and devilishly rich! This cake stores well at room temperature and is great for picnics."
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unsweetened cocoa powder
1 (4.5 ounce) package
chocolate covered thin mints
unsweetened cocoa powder
This is an excellent cake - a few tips, though. For true mint lovers, the mint between the layers just isn't enough; for that extra oomph get crumbled Andes mints in your baking section of the grocery store and add approx 1/4 c right into the cake batter while mixing. They melt into the cake when baking and come out great! I also sprinkled some on top of cake after icing. Use a different, thicker fudge frosting - this one is too thin. Also, don't cook for the full time listed - I cooked for about 20 mins and stick with the old toothpick test and you'll be ok. Also found I needed to make two batches for the cake to be thick and moist as we like.
i dont get how to make it its hard!!
This cake was fabulous. I made it for my husband's birthday, and, although he says he hates mayonnaise and can taste it in anything, he hadn't a clue there was mayo in the mix! The second time I made the cake, I substiuted chcolate caramel bars for the chocolate mint patties, since I am not a huge fan of mint. It was even better with a layer of peanuts on top of that to make a chocolate Snickers cake! I will definitely be passing this recipe along to all of my friends and family!
I made this cake for my son's 4th birthday party. It was great! People told me they really liked the cake.
I was a little concerned by some of the reviews that talked about the icing being runny. I beat the icing for several minutes and when it still seemed runny, I put the icing pan in the freezer where it firmed up quite nicely.
I highly recommend this cake and will be saving the recipe.
My son loves chocolate mint, so I picked this cake to make for his 13th birthday. I would say the cake was OK, but not fantastic. The mint layer did taste good and was just the right amount of mint taste, not too strong. However, if I made this recipe again, I would use a different frosting recipe. After completing the frosting as directed, it was more like a glaze and way too runny to actually use to frost the cake. It took over an hour for the frosting to cool and thicken enough to put on the cake and that hour included time spent cooling in the refrigerator.
Also, the cake layers took less than 25 minutes to cook. I checked them after 21 minutes and they were done. If I had left them in the full 25 minutes, they would have been overcooked.
Otherwise, this was an easy to make cake recipe with acceptable results.
I have baked this cake twice now and both times it was a hit at my husband's office. He has brought it in around 7:00am and the cake has been gone by 9:00am.
I decided to bake it in a bundt pan and just drizzled the "frosting" over it.
I have been asked for the recipe by several people and I have gladly shared it with them.
Thank you for sharing it with us Cris!!
I have been asked for the recipe from several people and I have gladly shared it with them.
I've made mayonnaise cakes before, but I find that this is the best "base" recipe, just make sure that the cakes are not overcooked, or they will go decidedly chewy. The first time I made this I happened to have a jar of Betty Crocker frosting in the cupboard, and, being a lazy person, I used that instead of making the frosting from the recipe. The result was absolutely superb, and I've used the store bought frosting ever since. One great thing about this recipe is that the mint stops the cake from becoming too overpowered by the chocolate content.
Cannot believe I forgot to rate this. I have made this more than once and LOVE IT. I get nothing but rave reviews on it, people always tell me that it looks like it came from a bakery. I add chocolate mints to the frosting while I am baking to give it that extra mint kick and then sprinkle with jimmies (chocolate sprinkles for those not from mass!!) to make it look nice... what a cake!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Mint Mayonnaise Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 267
** Calories from Fat: 112
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