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How To make Mayonnaise Chocolate Cake
Ingredients
3
cup
flour, unbleached, sifted
1/3
cup
cocoa
3
teaspoon
baking soda
1/2
teaspoon
salt
1 1/2
cup
mayonnaise or salad dressing
1 1/2
cup
sugar
1 1/2
cup
cold water
1 1/2
teaspoon
vanilla extract
FLUFFY chocolate FROSTING:
1
cup
brown sugar, packed
3
tablespoon
half and half OR light cream
3
tablespoon
butter or margarine
1/3
cup
chocolate chips (semisweet)
1/2
teaspoon
vanilla extract
Directions:
Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes. Pour batter into greased 13x9x2 inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy chocolate Frosting. Cut in squares.
FLUFFY chocolate FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency.
How To make Mayonnaise Chocolate Cake's Videos
Seriously Moist Egg less Chocolate Cake (Made of Real Mayonnaise)
Yes its possible! Chocolate cake made of Real mayonnaise! Its egg less, moist and ridiculously Satisfying! So easy to make! Go gab your ingredients and let us know how it goes! Have a sweet day!
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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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How to Make Chocolate Mayo Cake | Cake Recipe | Allrecipes.com
Get the 5-star recipe for Chocolate Mayo Cake at
In this video, you'll see what a touch of creamy mayo can do for chocolate cake. It's a simple way to make rich, moist cake.
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OLD SCHOOL CHOCOLATE MAYONNAISE CAKE/FRIDAY NIGHT CAKE OF THE WEEK SEGMENT
This is the most simple and easiest cake u will ever make
Even if u are imitated with baking cakes ,this recipe is a no fail
RECIPE:
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ cups white sugar
1 ½ cups mayonnaise
⅓ cup unsweetened cocoa powder
1 ½ cups water or milk
2 ¼ teaspoons baking powder
1 ½ teaspoons vanilla extract
Directions
Preheat oven to 350 degrees Lightly grease two 9 inch layer pans.
Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.
Chocolate Frosting:
1 stick butter (melted)
2/3 cup coco powder
3 cups powdered sugar
1/3 cup milk or hot water
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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My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Electronic Kitchen Scale -
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Steel Turntable -
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What are we cooking for supper/ extra recipe Chocolate Mayo Cake!
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Lori Brown
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recipe mayo cake
3 cups AP Flour
1 1/2 cups sugar
1/3 cup baking cocoa
2 1/4 t. baking powder
1 1/2 t. baking soda
1 1/2 cups mayo
1 1/2 cups water or milk
1 1/2 t. vanilla
frosting
2 sticks butter soft
1/3 cup cocoa
1 t. vanilla
pinch salt
5 cups powdered sugar
4 to 7 T. milk or cream
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