Reviewed: Jun. 16, 2009

My family uses Miracle Whip, not real mayonnaise, which is probably why my cake turned out SUPER dense and T-H-I-C-K! So if you're doing this, i'd recommend maybe adding an egg to fluff it up a tad? It's a pretty good cake, not one of my absolute favourites, though. And also, in the pan, the cake really doesn't spread, so make sure you spread it evenly beforehand! I only had to bake it for 18 minutes and it was fully done, probably perfect time.. used York patties in the middle since i couldn't find Andes mints anywhere (weird!) and iced it with "Mint Buttercream Frosting" from another recipe. My brothers liked it, but weren't 100% gaga over it (they're true mint/chocolate fans)... i'm not sure if i would make it again, but it was pretty darn good :)

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UniCook

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Reviewed: Jun. 2, 2009

The cake turned out really pretty, and the batter tasted really good, but the cake was just not tasty at all.

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recipe nerd

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Reviewed: Apr. 23, 2009

i dont get how to make it its hard!!

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brook

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Reviewed: Dec. 29, 2008

I just used the base cake recipe and made it in a Christmas Tree bundt pan then didn't use the mint or the frosting- I just dusted it with powdered sugar. It rose well, but it tasted a lot like baking soda, so you really do need some sort of frosting or glaze to take away from that. Otherwise it was very chocolatey, just how I like it!

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krismrich

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

So moist and delicious!! It broke in half though so careful putting on plate. The icing was very very runny, like a glaze...but it was so good anyway, lots of compliments. Made for Johns Birthday

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lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

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Reviewed: Oct. 14, 2008

I did not care for this recipe. It wasnt very fluffy and the cake was chewy and the flavor wasnt good.

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cleankelly

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Reviewed: Aug. 21, 2008

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!!!

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CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Apr. 14, 2008

The cake was good, but the frosting was a horrible disappointment. It never thickened, even after beating it forever and then refridgerating. Use a different frosting if you are going to make this cake.

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Aerin

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2007

Awesome! I double the recipe to make a two-tiered cake. It was so pretty and yummy! I just used store bought frosting, and it turned out great. Highly recommended!

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KYLA8199

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Reviewed: May 6, 2007

The outcome of this recipe was disappointing. After reading some of the other reviews, I added some Canola oil to the batter to make it more moist. The cake did not rise properly and it was still very dry. I would not make this again.

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Dasha

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Reviewed: Mar. 27, 2007

The mint layer is great! I used store-bought frosting. The cake was a bit dry - I might try adding a bit of oil to the recipe next time.

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Amy

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

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Reviewed: Jan. 28, 2007

This cake is fantastic!! I didn't make it a mint cake though, i just frosted it instead. I will make this cake again, but I think I might add some instant coffe to the recipe to make it a mocha cake

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Lori C

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Humboldt, Nebraska, USA

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Reviewed: Jul. 3, 2006

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.

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Lillian

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Reviewed: Nov. 22, 2004

I found this cake extremely dry and crumbly, even though I only baked for twenty minutes, and the taste was fairly bland. Like other reviewers, I also had to refrigerate the frosting for roughly an hour & then beat to get a spreadable consistency. Once finally finished, the taste was very good and fudgy. Everyone wound up scraping the icing off of the cake and just eating that.

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PCH

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Reviewed: Sep. 5, 2004

I liked the addition of mint, but found this particular cake to be on the dry side...the frosting was good, though.

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METALANGEL

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Reviewed: Sep. 4, 2004

My husband asked for a mayonaise cake for his birthday. I found this one. The mint intriqued me. The cake was excellent, but I had a little trouble with the frosting. I beat it and beat it, it never really got thick enough to spread on the cake. It was more like a glaze. What I put on the sides of the cake, mostly ran off. But the frosting tasted good. I will make this again, but may try a different frosting. Love the thin mints between the layers.

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Kathy

Cooking Level: Intermediate

Living In: Salina, Kansas, USA

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Reviewed: Feb. 3, 2004

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.

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SALPARKER

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Reviewed: Nov. 13, 2003

I had lost this recipe a long time ago and was thrilled to find it again just in time for my son's 6th birthday! It was a huge hit with both him and the rest of my family. It turned out nice and moist and very flavorable. I didn't use the mints in the center as suggested but used chocolate buttercream icing instead. I think that next time I'll try baking it with cake flour to see if i get a lighter texture. All in all though, excellent recipe, and VERY easy to make! Thanks bunches!

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Aerowin

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Reviewed: Mar. 14, 2003

WOW!!! 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!! HAPPY BAKING!!! I have been asked for the recipe from several people and I have gladly shared it with them.

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Jacqueline J. Buell

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 1, 2003

Considering all the rave reviews I was expecting something exceptional. I followed the directions exactly and it turned out OK. It had a good flavor but I thought it was somewhat dry. I liked the idea of the melted mint candies between the layers. I might try it again with a different cake recipe.

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JK20165

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Flower Mound, Texas, USA

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Chocolate Mint Mayonnaise Cake

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