Mayonnaise Cake I Food

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.

CAKE MIX CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350.
• Grease and flour a bundt cake pan or a 9x13x2 inch cake pan.
• Dump the cake mix into a large mixing bowl.
• Add eggs, water and mayonnaise.
• Mix by hand or with an electric mixer until well mixed.
• Stir the chocolate chips into the cake batter using a large spoon.
• Pour the cake batter into the cake pan and spread evenly.
• Bake for 35 minutes or until cake is done.
• Press the center of the cake in, using a finger.
• If it springs back, the cake is done.
• If not it needs more baking time.
• If using a bundt cake pan, allow the cake to cool for 10 minutes and follow the next 3 steps.
• Put a dinner plate or cake plate on top of the bundt cake pan. with the bottom of the plate facing you.
• Holding the bundt cake pan onto the plate, turn it over(you may need to use hot pads to do this).
• You may need to slightly shake the pan while it is on the plate to help loosen the cake from the pan.
• If using a 9x13x2 inch cake pan, insert a toothpick into the center of the cake.
• If the toothpick comes out clean, the cake is done.
• If you are going to ice/frost the cake, allow the cake to completely cool.
• If you don't want to frost/ice the cake you can dust it with powdered sugar.

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.

MAYONNAISE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
• Sift all-purpose flour, salt, baking soda, and cocoa together.
• Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

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:

• 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.

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.

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:

• Preheat oven to 350°F.
• Grease and flour a 9x13 inch baking dish.
• Mix together all the ingredients in a large bowl.
• Pour into prepared baking dish.
• Bake in preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool completely.

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.

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!

HOW TO MAKE MAYONNAISE

Steps:

• Place the egg and yolk, vinegar, salt, mustard, and sugar in a blender. Turn the blender on and slowly pour the oil in through the lid. Blend until mixture thickens.Taste and adjust seasonings if necessary. Spoon into a storage container and store in the refrigerator for about 1 week.Adapted from Sonia of The Healthy Foodie.

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:

• 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 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.

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.

MAYONNAISE

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

OLD FASHIONED MAYONNAISE CAKE

Steps:

• Grease a 9x13" pan. Combine all the dry ingredients (flour through salt). Combine the milk with the vanilla and the well beaten eggs. Add, to the dry ingredients, the milk mixture along with the mayonnaise and the coffee with the melted dark chocolate and mix well.
• Pour into greased pan and bake in preheated 350 degrees F oven for 45 minutes. When completely cool, spread with chocolate frosting (recipe below).
• Frosting
• In small bowl, beat butter. Add powdered sugar and cocoa alternately with coffee. Add vanilla; beat until smooth and a spreading consistency is achieved.