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.
I have not baked this cake in about 25 years. I have lost it and no one had it. Most people don,t believe their is one, but we know different. I like it because it so moist. Thanks for letting borrow it.
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.
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!
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.
Instructions
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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chocolate mayonnaise cake, mayonnaise cake