Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: 4th of July, Afternoon Tea, American Classics, Baked Goods, Birthdays, Cakes, Chocolate, Comfort Food, Desserts, Easter, Game Day, Kid Friendly, Party Foods, Romantic, Sunday Dinner, Valentine's Day, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Victoria’s Chocolate Mayonnaise Cake
This cake is super moist. Don’t be afraid of the mayonnaise ingredient because that is what makes it so moist.
INGREDIENTS
2 Cups Sugar
2 ½ Cups Unbleached Flour
1 ½ Teaspoons Baking Soda
1 Teaspoon Salt
2 (1 Ounce Each) Squares Unsweetened Chocolate (Melted & Cooled)
1 Teaspoon Cinnamon
1 Cup Mayonnaise
1 Cup Water
3 Eggs
Preheat your oven to 350° F. Grease and flour two 9 inch round cake pans. In a large mixing bowl combine the sugar, flour, baking soda, salt and cinnamon. Set aside. In a medium size bowl combine the mayonnaise, water and eggs. With a mixer at low speed add the wet ingredients to the flour mixture. Beat for 30 seconds. Add the melted chocolate and beat for two minutes. Pour into the prepared pans. Bake for 30 minutes. Remove from the oven and cool in the pans on wire racks for 10 minutes. Remove from the pans and cool completely. Sprinkle with powdered sugar or fill and frost as desired. If you want to make this a bundt cake then pour the batter into a prepared bundt pan and bake at 350° F for 40 minutes. Cool in the pan on a wire rack for 25 minutes. Invert from the pan and cool completely. Frost as you like. Serves 12