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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Vintage Baking: Chocolate Mayonnaise Cake For My Birthday
In honor of my birthday week, here is a highly recommended vintage recipe- the Chocolate Mayonnaise Cake from the 1950's! This video is a collaboration with my sweet friend Kristina from @WithLoveKristina because it's her birthday week too! Make sure and check out her channel to see what vintage cake recipe she made for her birthday. Here's a link to her video:
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Chocolate Mayonnaise Cake Recipe
2 cups flour
2/3 cup unsweetened coco powder
1 1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1 2/3 cup sugar
1 tsp vanilla
1 cup mayo
1 1/3 cup water
Grease & flour two 9 inch cake pans. In a medium bowl, stir in the first four ingredients. In a large bowl with mixer at high speed, beat next three ingredients until light and fluffy (3 min). Switch to low speed and beat in mayo. Add flour mixture in four additions, alternate with water, beginning and ending with flour mix. Bake at 350 30-35 minutes. Let cool in pans 10 minutes. Remove and cool on wire rack completely.
Chocolate Frosting:
1 stick butter (melted)
2/3 cup coco powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
Melt butter, stir in coco, alternately add sugar and milk mixing between additions. Add vanilla and blend well.
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The True Story of the Chocolate Mayonnaise Cake Part 3
The True Story of the Chocolate Mayonnaise Cake Part 3
This is a video about the 1945 version of the Mayonnaise Cake Recipe; but for many the Mayo Cake is mistakenly called the $100 dollar cake or even the $1000 dollar cake if your Mom was someone who exaggerated.
BUT - these are not the same cake. The confusion stems from both cakes being published for the very first time in a column by Cissy Gregg in the Louisville Courier -Journal March 6 1945. Two separate cake, two separate recipes, but one mangled half truth myth told over and over again and ultimately cut and pasted on untold blogs all over the internet. Cissy Gregg spent many years pulling her hair out trying to set the record straight... But once a myth is born, it's impossible to get humans to see and accept the truth. (as I'm sure will be born out in the comment section of this video)
Anyway - most of the stories around the origin of the mayonnaise cake can't be verified, and this is the first time I was able to find this version (now the most common version) of this cake in print. Last week we made the 1927 version ( ) which is a slightly different cake.
Many attribute this cake to the Great Depression (the 1927 version predates the Great Depression by a couple of years), or to wartime rationing.. but the 1945 version happens in the post-war years, and doesn't catch on until 1948 when the USA was in full post war boom.
1945 Mayonnaise Chocolate Cake
One cup sugar: two cups flour (and I used cake flour from habit, although nothing was mentioned about it in the directions passed on to me); three tablespoons cocoa: a pinch of salt; one teaspoon soda.
Sift together about three times or until the flour. etc. have so mingled themselves with each other they can never be separated again. When the sifting is done, make the last through the wires land in a mixing bowl.
Now add one teaspoon of vanilla; three fourths cup from out of the jar mayonnaise’, and one cup hot water.
Pour into a greased tube pan, or having nothing in the size in tube pans, do as I did and bake it in a square 10-inch cake pan or two 8-inch layer cake pans.
Bake in a 350-degree oven for about 22 to 30 minutes.
Frost with cocoa frosting or chocolate or some sort.
This cake bakes out very chocolate-y looking and is as light as frou-frou, and bears not the slightest suggestion of being born of mayonnaise.
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1930s Chocolate Mayonnaise Cake
This depression-era cake is very moist, very chocolatey, and incredibly delicious. You can shower the cake with confectioners' sugar or do what I did, and spread it thickly with chocolate buttercream frosting. Ingredients are listed below:
For the cake:
A greased 9x13 baking dish
2 cups|260g all-purpose flour
2/3 cup/65g unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs at room temperature
1 2/3cups|335g sugar
1 1/2 teaspoons pure vanilla extract
1 cup|220g real mayonnaise
1 1/3 cups|320ml water
Bake in a preheated 350°F oven until a toothpick inserted in the center of the cake comes out clean -- usually 30-35 minutes.
For the buttercream frosting:
1 cup|226g salted or unsalted butter at room temperature
4 1/2cups|540g confectioners' sugar
3/4 cup|62g unsweetened cocoa powder
2 teaspoons pure vanilla extract
2 or more tablespoons milk, cream, or half-and-half -- enough to achieved desired frosting consistency
Chocolate Mayonnaise Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Mayonnaise Cake.
This Chocolate Mayonnaise Cake has a rich chocolate flavor and a dense, yet soft and moist texture. It doesn't really need a frosting, but it is really delicious when covered with Chocolate Ganache, a simple mixture of chocolate and heavy cream.
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Chocolate Mayonnaise Cake
Chocolate mayonnaise cake may sound a little strange, but when you think about it, most mayo recipes (or store bought) contains oil and eggs, which are typically used in a packet mix for a cake – ‘just add eggs and oil’ etc…. so that’s why this recipe has on the official list no eggs or butter, but instead you end up with a lovely super light, creamy and moist sponge which is very addictive indeed! To take things up a notch for freshness we make our own homemade mayonnaise too, this is optional, but I think doing it really helped me understand the recipe more and may have made it that little bit more creamy. Good luck if you try it, it’s actually really nice!
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Ingredients list:
Homemade Mayo (makes more than enough for recipe)
3 egg yolks
Pinch of salt
1tsp Dijon mustard
Juice ½ a lemon
300ml vegetable oil
Cake Sponge
225g mayonnaise (store bought or homemade)
280g self raising flour
225g caster sugar
1½ tsp baking powder
200ml boiling water
4tbsp cocoa powder
1tsp vanilla extract
Chocolate buttercream
90g butter, softened
225g icing sugar
3tsp cocoa powder
2tsp milk, plus extra as needed
Recipe method
#chocolatecake #recipe #baking