Chocolate Mayonnaise Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 183.5
- Total Fat: 4.2 g
- Cholesterol: 4.5 mg
- Sodium: 332.4 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 1.8 g
- Protein: 2.9 g
View full nutritional breakdown of Chocolate Mayonnaise Cake calories by ingredient
Introduction
So very moist and NO ADDED eggs or oil (aside from the ones in the mayo)! Moistest cake ever. The family loves it. For real decadence frost with Sander's Frosting. YUM! So very moist and NO ADDED eggs or oil (aside from the ones in the mayo)! Moistest cake ever. The family loves it. For real decadence frost with Sander's Frosting. YUM!Number of Servings: 12
Ingredients
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2 cups flour
1/2 cup cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup Hellman's (Best Foods) Light mayonnaise
1 cup water
1 teaspoon vanilla
Directions
1. Sift the flour, cocoa, soda and salt together. (I suggest not using a regular sifter as the cocoa does not come out well, use a strainer instead)
2. Cream the sugar, mayonnaise, water and vanilla together.
3. Add dry ingredients to the creamed mixture and stir.
4. Pour batter into greased and floured 9 x 13 inch pan.
5. Bake at 350°F. for about 25-30 minutes.
When serving cut into 12 pieces to get the nutritional info listed.
Serves 12 for 189.5 calories each. Since it is very rich a smaller piece satisfies. If you make cupcakes it will make 18-24 depending on size of tins.
Keep it covered tightly to retain its moistness. We eat it plain but you can sprinkle powdered sugar on it to make it fancier. Use a paper doily and sprinkle the powdered sugar through a sifter. Lift doily and you have a beautifully decorated cake.
2. Cream the sugar, mayonnaise, water and vanilla together.
3. Add dry ingredients to the creamed mixture and stir.
4. Pour batter into greased and floured 9 x 13 inch pan.
5. Bake at 350°F. for about 25-30 minutes.
When serving cut into 12 pieces to get the nutritional info listed.
Serves 12 for 189.5 calories each. Since it is very rich a smaller piece satisfies. If you make cupcakes it will make 18-24 depending on size of tins.
Keep it covered tightly to retain its moistness. We eat it plain but you can sprinkle powdered sugar on it to make it fancier. Use a paper doily and sprinkle the powdered sugar through a sifter. Lift doily and you have a beautifully decorated cake.
Member Ratings For This Recipe
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TGWOJTA
I've had this recipe for years it is soo good. Instead of the water I use cold coffee for a richer flavor. Thanks for posting it. - 3/22/08
Reply from DAKOTATURTLE (8/9/08)
Thanks for the suggestion of coffee. My grandmother used to do that and I had forgotten all about it. Will do it the very next time I make this cake. :D
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MSLZZY
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SHERLE
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XMARGAUX
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LORWATTS
My grandmother used to make this all the time. I love it because you don't even need frosting, it's so moist and delicious. It never even occurred to me, to use lite or fat free mayo. Thanks for the idea. - 6/30/08
Reply from DAKOTATURTLE (9/25/08)
you are welcome, it would never have occurred to me to use fat-free anything if not for SparkPeople.com. They have shown me how to eat what I like without the fat and sugar I don't need. I am changing all my old recipes. LOL>
