2 cups flour
2/3 cup unsweetened cocoa
1-1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp. vanilla
1 cup Hellman's light mayonnaise
1-1/3 cups water
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Directions:
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Grease and flour bottoms of 2 9x1-1/2-inch round cake pans. In medium bowl combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl with mixer at high speed, beat eggs, sugar and vanilla, scraping bowl occasionally, 3 minutes or until smooth and creamy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions alternately with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake in 350°F oven 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. Fill and frost as desired.
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User Reviews: |
The cake came out thin and soggy with not too much taste. My wife said she thought 1-1/3 cups of water may have been too much. Comments from anyone on this issue. My mother also made this cake but omitted the chocolate. |
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My Mom made this cake when I was a child. It was my favorite birthday cake. She frosted it with 7-minute icing, drizzled with unsweetened chocolate. YUM! Mom is 94 now, and couldn't remember the recipe, so I am very glad to get it. Thanks! |
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When i found this recipe when i was 15 yrs old i thought it sounded descusting but after i made it and tried it it was the greatest cake i have ever tasted it was so moise and didn't taste like mayonnaise at all. the mayonnaise made this cake the moistest cake in the world. I thank the person who posted this because i have been searching for this recipe since i lost it at 16 yrs old. now this recipe will be passed down to my daughter and my daughter can have this cake for her birthdays from now on. |
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View all 4 reviews of this recipe. |
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