Chocolate Mayonnaise Cake Depression Era Food

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:

• 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.

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 (DEPRESSION ERA)

Steps:

• 1. Mix the following dry ingredients together: flour, baking soda, salt, and cocoa. If you do not have a sifter, blending this with your mixer will suffice.
• 2. Cream the sugar, mayonnaise, water and vanilla together.
• 3. Combine dry and creamed mixtures; stir until well blended.
• 4. Pour batter into greased and floured 13x9x2 pan. Bake at 350°F. for about 20 to 30 minutes depending on your oven or until a toothpick inserted in the center comes out clean and cake slightly pulls away from the sides of the pan.

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.