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How To make Chocolate Mayonnaise Cupcakes
3 c Sifted flour
1 1/2 c Sugar
1/3 c Cocoa
2 1/4 ts Baking powder
1 1/4 ts Baking soda
1 1/2 c Mayonnaise
1 1/2 c Water
1 1/2 ts Vanilla
CHOCOLATE FROSTING:
3 tb Butter or margarine
2 oz Semisweet chocolate
2 c Powdered sugar
1/8 ts Salt
2 tb Milk (or double this amt.)
- hot 1/2 ts Vanilla
Chopped nuts or nut halves - (optional) Resift flour with sugar, cocoa, baking powder and soda into bowl. Gradually stir in mayonnaise. Stir in water and 1 1/2 teaspoons vanilla. Fill 2 dozen greased or paper-lined muffin pans 1/2 full with batter. Bake at 350F 25 to 30 minutes. Cool in pans 5 minutes. Remove from pans and cool on rack.
Meanwhile, to make frosting, melt butter and chocolate in top of double boiler over hot water. Sift powdered sugar with salt. Add chocolate mixture and blend. Beat in enough milk to make spreadable. Beat in 1/2 teaspoon vanilla. Use to frost cupcakes. Garnish tops with nuts, if desired.
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You haven't tried a delicious chocolate cake until you've tried this mayonnaise cake recipe. Minimal ingredients and easy to follow instructions make this cake recipe a staple in my dessert cookbook.
Don't worry if you're not a fan of mayonnaise either....you won't even taste it!
Moist Chocolate Mayonnaise Cake
I learned to make this cake when I was in 1st year college. I baked it a few times and then forgot all about it. I remembered this recipe again when I had to come up with a recipe that uses mayonnaise.
This cake is so easy to make because you just need to put everything together, mix and then bake. You also don’t need to add any butter or eggs because the mayonnaise will take of that.
You can bake them into cupcakes too. You can make them with or without icing.
This cake is moist, chocolaty, and has just the right amount of sweetness.
I hope this will be one of your go to recipes.
ATTENTION:
I missed mentioning 1 1/2 cups sugar when I read out all the ingredients at the start of the video.
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Mayonnaise Cake....Yum!
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Here is the recipe:
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 1/3 cups water
#Chocolate Buttercream Frosting
1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder
--Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
--In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
--In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
--Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Now prepare frosting.
--Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
--Cream together butter and cocoa powder until well-combined.
--Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
--Add vanilla extract and espresso powder and combine well.
--If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
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