Chocolate Mayonnaise Cake Recipe by Sue Lufkin and Frosting Recipe by Auntie “Mad”
Since its initial cultivation some 3,000 years ago in Central America, chocolate was only consumed as a drink until relatively recently. Introduced to Spanish conquistador Cortez by Aztec Emperor Montezuma and (like so much else) subsequently brought back to Europe, the somewhat bitter beverage first became popular among European royalty who preferred it sweetened with sugar. While the first commercial “chocolate house” opened in London in 1657, it took another century before chocolate was produced in a solid form. Chocolate bars as we know them didn’t appear until the mid-19th century … around the time that a recipe for mayonnaise was first being written in English.
Inspired Cooking with Laurie Lufkin.
Chocolate Cake Recipe Ingredients
3 cups all-purpose flour, sifted
1½ cups granulated sugar
2⁄3 cup cocoa powder
2½ teaspoons baking powder
1½ teaspoons baking soda
1½ cups mayonnaise
1½ cups water
1½ teaspoons vanilla extract
Chocolate Cake with Mayo Directions
Preheat the oven to 350˚F. Sift all the dry ingredients together into a large mixing bowl. Gradually stir in the mayonnaise, water, and vanilla, and mix until smooth. Pour batter into two 9-inch greased layer pans or one 9″ x 13″ greased casserole pan. Bake for 30-45 minutes and then cool on wire racks. Serves 10 to 12.
1 cup milk
¼ cup all-purpose flour
½ cup butter
½ cup margarine
1 cup granulated sugar
2 teaspoons vanilla extract
How to make the frosting
Combine the milk and flour and cook over low heat, stirring constantly until thickened. Allow to cool. Beat the butter, margarine, and sugar for four minutes with an electric mixer. Add to the cooled flour mixture. Add the vanilla and beat 4 more minutes.
Recipe Note: It is important to beat the mixture until the texture becomes fluffy.
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