Does anyone have a good recipe for mayonnaise cake? It was popular during wartimes when we had to ration eggs.

It is chocolate and very moist..Does anyone have a good recipe for mayonnaise cake? It was popular during wartimes when we had to ration eggs.
Here is one I found. I can't find my grandma's original recipe but this one seems close to or the same.


Chocolate Mayonnaise Cake:


1 cup sugar


1 cup real mayonnaise


1 teaspoon vanilla extract


2 cups cake flour


1/2 cup Dutch process cocoa


1 1/2 teaspoons baking soda


1/4 teaspoon salt


1 cup buttermilk


Confectioners' sugar, for garnish


Sweetened whipped cream, for garnish





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.Does anyone have a good recipe for mayonnaise cake? It was popular during wartimes when we had to ration eggs.
Chocolate Mayonnaise Cake


Recipe courtesy Gale Gand





1 cup sugar


1 cup real mayonnaise


1 teaspoon vanilla extract


2 cups cake flour


1/2 cup Dutch process cocoa


1 1/2 teaspoons baking soda


1/4 teaspoon salt


1 cup buttermilk


Confectioners' sugar, for garnish


Sweetened whipped cream, for garnish





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 with Easy Cocoa Frosting





Because it's so moist, this cake keeps longer than most.





Ingredients


Cake:


2 C. all-purpose flour


1 C. granulated sugar


1/3 C. + 1 Tbs. cocoa powder


2 tsp. baking soda


1/4 tsp. salt


1 C. mayonnaise


1 C. cold strong brewed coffee


1 tsp. vanilla extract





Frosting:


1 1/4 C. confectioners' sugar


2/3 C. cocoa powder (not Dutch processed)


3 Tbs. unsalted butter, at room temperature


1/3 C. heavy cream


1/2 tsp. vanilla extract





To make the cake, position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 13-by- 9-inch baking pan. Dust the inside with flour and tap out the excess flour. Sift the flour, sugar, cocoa, baking soda, and salt into a medium bowl and make a well in the center. In another bowl, whisk the mayonnaise, coffee, and vanilla. Pour into the well. Mix with an electric mixer on low speed, scraping down the sides of the bowl as needed, just until the batter is smooth; do not overbeat. Pour the batter into the pan and smooth the top. Bake until a wooden toothpick inserted into the center of the cake comes out clean, about 30 minutes. Transfer to a wire cake rack and cool completely.





To make the frosting, sift the confectioners' sugar and cocoa onto a piece of waxed paper. Beat the butter with an electric mixer in a medium bowl on low speed. Using the waxed paper as a funnel, gradually add the sugar-cocoa mixture, alternating with the heavy cream, and beat until smooth. You may use more or less cream to reach the desired consistency. Beat in the vanilla.





Spread the frosting over the top of the cake. Cut into squares to serve. (The cake will keep for up to 3 days, covered tightly with plastic wrap and stored at room temperature.)
MIDNIGHT MAYONNAISE CAKE





2 c. sifted cake flour


1 c. sugar


1/2 c. cocoa


2 tsp. soda


1/4 tsp. salt


1 c. mayonnaise (Kraft Miracle Whip)


1 c. cold water


1 tsp. vanilla





Sift cake flour, sugar, cocoa, soda and salt into bowl. Stir in mayonnaise, water and vanilla. When thoroughly mixed, beat well for 200 strokes, scraping spoon and bowl several times.


Pour into 2 floured and greased pans or one 9 x 13 x 2 inch pan. Bake at 350 degrees for 30-35 minutes. Frost as desired
CHOCOLATE MAYONNAISE CAKE





1 pkg. chocolate cake mix (with pudding)


1 c. of mayonnaise


1 c. water


3 eggs


Confectioners sugar (dusting cake only)





In large mixing bowl, blend all ingredients at low speed for 30 seconds. Beat at medium speed for 2 minutes. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 50 to 60 minutes or until cake pulls away from sides of pan. Cook in pan for 10 minutes. Remove and cool completely. dust with confectioners sugar.


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1 box (18 oz.) chocolate cake mix


1 cup Hellmann's or Best Foods Real Mayonnaise


1 cup water


3 eggs


1 teaspoon ground cinnamon (optional)





Directions


1. Preheat oven to 350 degree F. Grease and lightly flour two 9-inch round cake pans*; set aside.





2. In large bowl, with an electric mixer on low speed, beat cake mix, Hellmann's or Best Foods Real Mayonnaise, water, eggs, and cinnamon 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.





3. Bake 30 minutes or until a toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely. Sprinkle, if desired, with confectioner's sugar or fill and frost. Makes 12 servings.





*Note: Or, prepare cake mix as above in 13x9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.





For Pecan Coconut Topped Cake: Combine 1 cup flaked coconut, 2/3 cup firmly packed brown sugar, and 1/2 cup chopped pecans, then sprinkle over cake batter in 13x9-inch baking dish before serving.





For a Black Forest Chocolate Cake: Do not flour baking pan. Evenly spread 2 cans (21 oz. each) cherry pie filling over bottom of 13x9-inch baking pan, top with prepared cake batter and bake 1 hour or until toothpick inserted in center comes out clean. Cool completely, then turn upside down onto serving platter.





For a Decadent Chocolate Lava Cake: Combine 2 packages (3.4 oz. each) instant pudding, 2 cups water, 2 cups milk, and 1/3 cup sugar until blended, then pour over cake batter in 13x9-inch baking pan. Bake 1 hour or until toothpick inserted along edge comes out clean and serve warm.





For a Yellow Mayonnaise Cake: Substitute 1 box (18 oz.) yellow cake mix for chocolate cake mix.


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2 c. flour, unsifted


2/3 c. unsweetened cocoa


1 1/4 tsp. baking soda


1/4 tsp. baking powder


3 eggs


1 2/3 c. less 1 tbsp. sugar


1 tsp. vanilla


1 c. mayonnaise


1 1/3 c. water





Grease and flour two 9 inch pans. In medium bowl mix flour, cocoa, soda and powder. In large bowl mix on high eggs, sugar and vanilla for 3 minutes or until light and fluffy, scraping occasionally. Reduce to low and beat in mayonnaise until blended.


Add flour mixture alternately with water. Begin and end with flour (add flour in 4 parts). Pour into prepared pan. Bake at 350 degrees for 30 minutes or until pick comes out clean. Cool 10 minutes. Remove from pan.








CHOCOLATE FROSTING:





1/3 c. butter, melted


1/3 c. cocoa


1/2 tsp. vanilla


2 c. powdered sugar


2 tbsp. milk (more as needed)





Whisk together butter and cocoa. Add vanilla. Mix in powdered sugar gradually and alternately with milk. Frost cool cake
wow, i found 32 recipes for it on www.recipezaar.com. i didn't paste them all here, but here is the best one i found with excellent reviews.





Chocolat Mayonnaise Cake: Ingredients


3 cups flour, unbleached, sifted


1/3 cup cocoa, baking


3 teaspoons baking soda


1/2 teaspoon salt


1 1/2 cups mayonnaise (use a good quality mayo: Best Foods or Hellmann's)


1 1/2 cups sugar


1 1/2 cups water, cold


1 1/2 teaspoons vanilla extract


Fluffy Chocolate Frosting


1 cup brown sugar, packed


1/3 cup chocolate chips, semisweet


3 tablespoons half-and-half or light cream


1/2 teaspoon vanilla extract


3 tablespoons butter or regular margarine (butter preferred)


Directions


1Preheat oven to 350 degrees F.


2In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.


3In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.


4With mixer running, gradually add the cold water and vanilla.


5Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.


6Pour batter into buttered 13x9x2-inch baking pan.


7Bake in 350 degree F oven 40 minutes or until cake tests done.


8Cool in cake in pan on rack.


9Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.


10Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.


11Stir in the chocolate chips and vanilla.


12Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.


13When cake has cooled, frost it with the Fluffy Chocolate Frosting.


14Cut in squares and enjoy! :)
Chocolate Mayonnaise Cake





2c. flour


1c. sugar


4 Tbs. heaping cocoa


2 tsp. baking soda


1 tsp. baking powder


1/2 tsp. salt


mix and add


1c. water


1 c. miracle whip


1/2 tsp. vanilla





oven at 375 degrees bake 20 to 30 minutes
There are dozens of Mayonnaise cakes on http://www.recipezaar.com





also dozens of banana cakes too and peach cakes and loads of other goodies just waiting for suckers to come read the site and cook them!!
Those recipes posted look close to my moms....I grew up on them, they are so good, on birthdays I would want one of those as opposed to a store bought cake.....Best Cake Ever


cept my mom used a dark chocolate boiled frosting....
this has nothin to do with cake but if u cover chicken in mayonasse then dip in bread crumbs then fry its delisious! =]