Chocolate Mayonnaise Sheet Cake Food

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.

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 SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
• In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
• While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
• Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

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 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.

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:

• 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.

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.

CHOCOLATE MAYONNAISE CAKE

Steps:

• Blend the two sets of ingredients together whisking well until a smooth batter is created.
• Pour batter into a greased and floured 9 X 16 or 9 X 18 baking pan.
• slightly jiggle pan to smooth out batter and to help release any large air bubbles that may be trapped in the batter.
• Bake at 350 degrees in a preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
• NOTE:Low fat Mayonnaise or Salad dressing may be used in this recipe if you wish however it will change the texture of the cake but not the flavor.
• My Mother has made this recipe using low fat mayo and carob powder.
• I have not tried this version but she said it was good.

CHOCOLATE MAYONNAISE SHEET CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
• In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.
• With mixer running, gradually add the cold water and vanilla.
• Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.
• Pour batter into buttered 13x9x2-inch baking pan.
• Bake in 350 degree F oven 40 minutes or until cake tests done.
• Cool in cake in pan on rack.
• Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.
• Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.
• Stir in the chocolate chips and vanilla.
• Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.
• When cake has cooled, frost it with the Fluffy Chocolate Frosting.
• Cut in squares and enjoy! :)

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 CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F and lightly grease a 9x12 baking pan.
• Mix all ingredients in a medium bowl until you can't see any more flour.
• Pour into the prepared baking pan and bake for 30 minutes.
• Let the cake cool completely in the pan on a wire rack.
• For the frosting: Place powdered sugar and cocoa in a medium bowl (I usually use a 4-cup Pyrex mesuring cup).
• Heat butter and milk in a small microwave-safe bowl in the microwave until the butter is melted (be careful - if the heat is too high, it'll splatter!).
• Gradually beat the butter mixture into the cocoa mixture until smooth.
• Stir in vanilla.
• Spread the warm frosting over the cooled cake. The frosting makes about a cup or so.