Chocolate Mayonaise Cake Food

CHOCOLATE MAYONNAISE CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
• Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
• Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.
• For frosting:
• Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
• Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
• Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
• Cut cake into wedges and serve.

ORIGINAL BEST FOODS CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 9-inch cake pans. Combine the flour, cocoa powder, baking soda, and baking powder in a bowl. In a mixing bowl, combine the eggs, sugar, and vanilla. Beat on medium speed with an electric mixer for 3 minute or until uniform in color. Add the mayonnaise and beat on low speed for 1 minute or until incorporated. With the mixer running, slowly add the flour mixture alternating with the water until both ingredients are incorporated. Transfer the cake batter to the prepared cake pans. Place in the oven and bake at 350 degrees F for 30-35 minutes. Let the cakes cool in the pans then remove them to a cooling rack to cool completely. Frost as desired. Store the cake in an airtight container.

OLD FASHIONED CHOCOLATE MAYONNAISE CAKE RECIPE

Steps:

• Preheat oven to 350
• In a small bowl mix together flour, baking soda, baking powder, and cocoa.
• In a large bowl mix together sugar, eggs, and vanilla on high speed for 3-4 minutes until light and creamy.
• Add in mayonnaise to the egg and sugar mixture Continue blending on low speed
• Begin adding in flour mixture and alternate with water. Make sure you add the flour last.
• Grease a 9x13" baking pan.
• Bake for 40 minutes or until a toothpick comes out clean.
• Remove and allow to cool about 1 hour.
• Top with your favorite frosting or use the cool whip topping below.
• Using an electric mixer
• Add, cream, cocoa, sugar, and vanilla
• Beat at a high speed for about 5 minutes or until forms a peak.
• Spread over your cake

CHOCOLATE MAYONNAISE CAKE

Steps:

• In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.

GRANDMA'S CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 375 degrees. Coat a 9x13 baking pan with cooking spray. Set aside.
• Sift or whisk together flour, baking soda and cocoa powder. Set aside.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together water, sugar, mayonnaise, eggs (optional) and vanilla.
• Slowly add dry ingredients, mixing well after each addition.
• Mix dry ingredients and wet ingredients in separate bowls. Slowly add the dry ingredients to the wet, mixing while you add them.
• Pour into prepared 9x13 baking dish.
• Bake for 30 minutes or until it passes the toothpick test. Allow to cool completely.
• Frost with Best Chocolate Frosting.
• If you've tried this recipe, come back and let us know how it was!

Steps:

• Preheat oven to 350 degrees F and grease 2-9 inch pans (I use Wilton cake release)
• In a large bowl, combine flour, baking soda, baking powder, cocoa and sugar. Stir in mayonnaise.
• Gradually add water and vanilla to flour mixture and blend until smooth. Pour cake batter into prepared pans.
• Bake at 350 degrees F for 30 minutes or until cake tester comes out clean.
• Cool, then remove from pans onto wire rack. Frost with your favorite chocolate frosting (see my recommended frosting)

CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray a 9" square baking pan with cooking spray.
• Whisk together flour, baking soda, baking powder, salt, sugar and cocoa powder in a medium bowl.
• In another bowl, mix together the mayonnaise, water and vanilla extract with a hand mixer.
• Gradually add the flour mixture into the wet ingredients, mixing each additional as you add it. Scrape the sides of the bowl as needed. Mix just until blended.
• Pour batter into prepared pans.
• Bake at 350 degrees for 25-30 minutes.
• Cool the cake completely on a wire rack.
• Frost the cake once it is cooled.
• Garnish with sprinkles or chocolate chips.

CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350 degrees.
• Sift together the dry ingredients.
• In a separate bowl, briskly whisk together the eggs and light brown sugar until no lumps remain.
• Blend in the vanilla and mayo until well combined.
• Mix in the dry ingredients and hot water alternately. The batter will appear a bit thin.
• For cupcakes, place 1 1/2 large scoops of batter in paper cupcake liners. Bake for 15 minutes. Cool for about 5 minutes before removing from pan.
• For 2-8" cakes, place batter in pans lined with parchment paper bottoms and sprayed with non-stick baking spray like Baker's Joy. Bake for 30-35 minutes or until toothpick comes out clean. Allow to cool for about 5 minutes before removing from pans. Frost when completely cooled.
• For a 13' x 9' x 2" pan, start checking at about 30-35 minutes before removing from the oven.

CHOCOLATE MAYONAISE CAKE

Steps:

• Mix flour, soda, salt, sugar, cocoa until well blended.
• Add mayonaise, water, vanilla.
• Beat well by hand or electric mixer for about 5 minutes.
• Pour into greaased, floured or wax-paper lined loaf pan.
• Bake at 350 degrees for about 40 minutes untilit test done with a toothpick inserted in the center.
• Turn loaf out to cool on a rack.

TRIPLE CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat the oven to 350F. Butter 2 round cake pans (9-inch ones) and line with parchment paper.
• Mix together the flour, cocoa powder, baking soda, baking powder, coffee and salt in a bowl. Set aside.
• Add the eggs, mayonnaise, sugar, water and vanilla into the flour mixture. Stir until well-blended but do not overmix.
• Fold in the chocolate chips. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven for 20-23 minutes or until a toothpick inserted in the center comes out clean. Oven temperatures vary so adjust the time accordingly. Make sure not to overbake.
• Cool the cakes in the pans for 10 minutes and then transfer to a wire rack. Cool the cakes completely before adding the chocolate filling/frosting in between the cakes and coating with the ganache.

CHOCOLATE MAYONNAISE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 11x7 inch pan.
• Sift together flour, sugar, cocoa, baking powder, and soda. Add mayonnaise, cold water, and vanilla. Beat 2 minutes. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C), 30-35 minutes. Frost if desired.

CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350°F. Grease a 9x9 inch baking pan.
• Whisk the flour, sugar, cocoa powder, and baking soda together in medium mixing bowl. Add the water, mayonnaise, and vanilla and mix until evenly combined.
• Pour batter into the prepared baking pan. Bake for 25-30 minutes or until toothpick comes out mostly clean.
• Place chocolate chips in a bowl. Heat whipping cream, pour over chocolate chips, and cover. Let sit for 5 minutes and then whisk until smooth.
• Serve cake warm or reheat. Spoon fudge sauce on top of cake, sprinkle with walnuts, top with ice cream. Serve immediately.

MAYONNAISE CHOCOLATE CAKE

Steps:

• Mix all ingredients together in large bowl and stir until well blended.
• Place in 13x9 greased pan.
• Bake at 350* for 35 minutes.

ONE-BOWL CHOCOLATE-MAYONNAISE CAKE

Steps:

• To a large mixing bowl, add cocoa powder and chopped bittersweet chocolate (if using). Pour in boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted, if you used it, and the cocoa dissolved.
• Whisk in mayonnaise, salt, baking soda, 3/4 cup granulated sugar until smooth. Then whisk in a teaspoon of vanilla extract, if you have it (or a dash of Bourbon or brandy or just leave it out entirely). Finally, whisk in 1 1/2 cups flour (either all-purpose or cake flour), mixing vigorously to eliminate any lumps.
• Grease an 8- or 9-inch pan (square, round, star-shaped, anything is good). Pour the batter into the pan, and bake at 350 degrees for 22 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer it will take to bake through.
• Let cool, and sprinkle with confectioners' sugar to finish.

CHOCOLATE MAYONNAISE CAKE

Steps:

• Sift flour, sugar, cocoa and soda together three times.
• Mix mayonnaise, boiling water, and vanilla.
• Beat 2 minutes. Add dry ingredients.
• Pour into a cake pan.
• Bake 325 to 350 degrees for 45 minutes.
• Frost with your favorite creamy chocolate frosting.

CHOCOLATE MAYO CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). 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 MAYONNAISE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
• To a large mixing bowl, add sugar, eggs, and vanilla; beat at high speed for 3 minutes, until nice and light. Add mayonnaise and melted chocolate; beat on low until well blended.
• In a separate bowl, mix flour, soda, and baking powder together. Add flour alternately with the water to the chocolate mixture in four additions, beating well after each addition. Pour batter into prepared pan.
• Bake for 45 minutes. Cool.

CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350F. Grease and flour a 9x13-inch baking pan.
• Stir hot water and cocoa powder together in a small bowl. Set aside.
• Using an electric hand or stand mixer, beat the eggs, sugar, and vanilla in a large bowl on high speed until thick and very light yellow in color; about 5-6 minutes.
• Add the mayonnaise, and beat on medium speed until combined.
• Add the cocoa mixture, flour, baking powder, baking soda, and salt, and mix in until combined. The mixture will look thick and fudgy.
• Add the buttermilk, and mix on low speed just until it's incorporated.
• Pour the batter into the prepared pan.
• Bake for about 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
• Allow the cake to cool in the pan until it reaches room temperature.
• Frost with desired frosting.

CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350 degrees.
• In the bowl of an electric mixer, beat the sugar and mayonnaise until blended. Add the vanilla and blend. Sift together the flour, cocoa, baking soda and salt and add it to the mayonnaise mixture in 3 batches alternating with the buttermilk.
• Pour into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 45 to 50 minutes or until a cake tester comes out clean.
• Let cool on a wire rack, dust with confectioners' sugar and garnish with whipped cream before serving.

CHOCOLATE MAYONNAISE CAKE

Steps:

• In a large bowl sift together the flour,,cocoa powder and baking soda.
• Add sugar.
• Add water,Mayo and vanilla and beat at a medium speed in your food mixer until well combined.
• Pour into a greased 9-inch square or 11x7x2-inch baking pan.
• Bake at 350°F for 30-35 minutes.
• Let cake settle in tin for about 5 minutes before turning out.
• Cool completely.
• Icing ******* Melt butter in a pan on a medium heat,stir in brown sugar,stir until bubbly.
• Remove from heat and stir in Milk.
• Gradually add icing sugar and beat by hand to get a spreading consistency.
• Then ice cake.
• For this cake don't substitute low-fat mayo for regular.

MAYONNAISE CHOCOLATE CAKE

Steps:

• In a large bowl, combine the flour, sugar cocoa, baking powder and baking soda. Beat in mayonnaise and water. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with frosting.

CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350. Grease and lightly flour 2 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 hellmanns real mayonnaise at low speed until blended. Alternately beat in flour mixture with water, begining 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. Frost,if desired, or sprinkle with confectioners sugar.

VINTAGE CHOCOLATE MAYONNAISE SCRATCH CAKE OR CAKE MIX VERSION

Steps:

• Directions for Homemade Scratch Cake:
• Preheat oven to 350 degrees. Grease and lightly flour either a 13 x 9 sheet pan or bundt pan.
• In a medium bowl, combine flour, cocoa, baking soda, and baking powder to use later in the recipe.
• In another larger bowl use an electric mixer at high speed, beating the eggs, sugar, and vanilla for 3 minutes or until light and fluffy.
• Beat in the mayonnaise at low speed until blended.
• Stir in the flour mixture with water, then pour into the pan you're using
• Bake around 30 minutes for the sheet cake or around 55 minutes for the bundt pan, using the toothpick method or a pick of spaghetti to see if it comes out clean in the deepest part of the cake.
• Cool completely and frost with your favorite frosting.
• Directions for Cake Mix Mayonnaise Cake:
• Mix all the above ingredients beating with an electric mixer for 3 to 4 minutes then pour into a bundt pan or 13x9 sheet cake pan that is heavily greased.
• Bake at 350 until a toothpick comes clean in middle around 35 to 45 minutes.
• Note for a convection oven, reduce heat to 325 degrees, and time by 10 minutes for sheet cakes, use the toothpick method.
• Bundt cakes take longer to bake in convection ovens around 1 hour.
• Cool 10 minutes and flip on to the platform you will serve it from.
• Cool completely.
• Frost with milk chocolate buttercream frosting or canned frosting of choice.
• Milk Chocolate Frosting Recipe:
• 1 cup softened butter,
• 4 cups powdered sugar
• 3/4 cup Dutch cocoa powder
• 2 teaspoons pure vanilla extract
• 1-2 tablespoons of milk or strong coffee
• Beat the sugar with butter till fluffy, add in the cocoa, vanilla, and milk.
• Note: if the frosting seems too thick add 1 teaspoon more milk at a time until you reach the right consistency you like.

CHOCOLATE MAYONAISE CAKE

Steps:

• Mix flour, sugar, baking powder & mayonaise. This is best done by an electric food mixer to ensure the mixture is throughly mixed.
• Dissolve the cocoa in the boiling water & stir into the mixture along with the essence until throughly blended.
• Place the mixture into a 7 inch greased & lined cake tin.
• Bake at gas mark 4/ 180C/ 350F for 30 - 40 minutes. Test with a skewer.
• cool in the tin before removing.
• For the icing - If you are using Betty Crocker ready mix chocolate frosting go straight to step 9.
• Dissolve the coffee & cocoa in the hot water.
• Cream together the margarine/butter & icing sugar. Beat in the cocoa liquid.
• Spread over the top & sides.

CHOCOLATE-DATE MAYO CAKE

Steps:

• Heat oven to 350ºF.
• Pour boiling water over combined dates and nuts; let stand 10 min.
• Mix next 4 ingredients. Drain dates and nuts, reserving liquid. Mix mayo, sugar, chocolate, vanilla and reserved liquid in large bowl. Add flour mixture; mix well. Stir in dates and nuts. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.

CHOCOLATE MAYONNAISE CAKE

Steps:

• For the frosting: Put the chocolate in a large, heatproof bowl. Bring the cream to a boil in a medium saucepan over medium heat. Pour the hot cream over the chocolate and let it sit, undisturbed, for 10 minutes, then add the salt and stir until melted and combined. Refrigerate, in the bowl, until thick and very cold, about 2 hours. Whip with an electric mixer on medium-high until fluffy, spreadable and slightly lightened in color.
• For the cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. Line the bottom of each with parchment.
• Combine the flour, cocoa powder, baking soda and baking powder in a medium bowl. Dissolve the instant espresso powder in 1 1/3 cups warm water.
• Beat together the sugar, vanilla and eggs in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the mayonnaise and the melted chocolate until just combined.
• Alternate beating the flour mixture and the espresso mixture on medium-high speed into the chocolate-egg mixture until just combined; work in 4 batches, beginning and ending with the flour mixture. Take care not to over mix.
• Pour the cake batter into the prepared pans and bake until the cakes are set and the tops spring back when touched and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans set on a rack for 20 minute. Invert the cakes onto the rack, remove the parchment paper and cool completely.
• Frost the cake: Put 1 cake round on a cake stand or large serving plate and evenly spread 3/4 cup frosting over it. Top with the other cake round. Frost the top and sides with the remaining frosting. The cake can be frosted up to a day in advance. Let sit at room temperature for 30 minutes before serving.

CHOCOLATE MAYONNAISE CAKE

Steps:

• 1. Preheat oven to 180°C. Mix the cocoa, hot water and vanilla essence together in a jug. Cool.
• 2. Sift the flour, baking soda and sugar in a bowl and make a well in the centre.
• 3. Combine the HEINZ [SERIOUSLY] GOOD™ Mayonnaise with the cocoa mixture and then pour in the well. Mix together gently.
• 4. Pour into a well greased and lined 20cm round cake tin.
• 5. Bake for 35-40 minutes until the cake is cooked when tested. Cool in the tin for 10 minutes before turning out onto a cake rack.
• When cold, ice with your favourite chocolate icing, or with our Rich Chocolate Glaze, or simply dust with icing sugar to serve.
• Rich Chocolate Glaze
• Melt 125g dark chocolate with 1/4 cup cream together in the microwave for 1 minute. Stir to combine, cool a little and then pour over the cake and smooth out.