Original Best Foods Chocolate Mayonnaise Cake

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:

• 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:

• 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 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.

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.