Sue mentioned that she had never eaten Chocolate Mayonnaise cake. It has been several years since I have made one, I rarely bake cakes, but did make one today so she could have a piece. This recipe has been around for some time, maybe your Mom made it when you were growing up.
I have enough people to give cake to so it won’t all stay at our house long, though Lyle thought it was very good and made me save him about 5 pieces. If you want a good moist chocolate cake do try this recipe. It is not to sweet, and is dark and moist.
The frosting recipe with the cake was way too much. It called for a 32 ounce bag of powdered sugar in the frosting along with a 8 ounce package of cream cheese. I cut the recipe in half and there was plenty of frosting. It seems that lots of frosting is the thing right now. If you like lots of frosting just double the recipe, it needs to be beaten with a electric mixer to get the light and fluffy texture.
Chocolate Mayonnaise Cake
2 cups all purpose flour
⅔ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 ⅔ cups firmly packed light brown sugar
2 teaspoons vanilla
1 cup mayonnaise
1 ⅓ cups hot water
Preheat oven to 350°F. Grease (with shortening) and flour 13x9x2 inch baking pan.
Whisk flour and cocoa, baking powder, salt, baking soda, and cinnamon in medium bowl. Set aside.
Beat eggs, sugar, and vanilla with an electric stand mixer about 3 minutes or until mixture is very light brown and ribbons form when beater is lifted. Add mayonnaise and beat at low speed until combined.
Add flour mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan. Batter will be thin. Bake at 350° for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool for at least one hour before frosting.
Chocolate Cream Cheese Frosting
4 ounces cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
16 ounces powdered sugar
¼ cup unsweetened cocoa
5 to 6 tablespoons heavy cream
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Whisk together powdered sugar and cocoa, slowly add to butter mixture alternately with 5 tablespoons cream. Beat at low speed until blended after each addition. If needed add more cream, one teaspoon at a time until desired consistency, increase speed to medium, and beat 1 to 2 minutes or until light and fluffy.