MICHELLE'S FAVORITE CHOCOLATE MAYONNAISE CAKE

Rose Mary Mogan

By
@cookinginillinois

I first made this moist delicious cake in 1979 when a co worker shared this recipe. It has been a Family Favorite every since. When I wrote my cookbook "SHARING OUR FAVORITE RECIPES", I had to include this recipe. I use to make it quite often, & had forgotten all about It until my husband called home today & asked me to make it for him. Instead of the usual Cream Cheese Frosting he wanted me to make it with a Creamy Peanut Butter Frosting.

This recipe is my daughter Michelle's Favorite Recipe. Unlike most Mayonnaise cake recipes, this one does use eggs. It is moist tasty & unforgettable.


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Comments:

Serves:

10 or more depending on portion size

Prep:

40 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 c
unsifted all purpose flour (i used white lily
2/3 c
unsweetened cocoa
1 1/4 tsp
baking soda
1/4 tsp
baking powder
1 2/3 c
sugar
3 large
eggs,room temperature
2 tsp
vanilla extract or vanilla bean paste
1 c
real mayonnaise (not miracle whip or salad dressing)
1 1/3 c
milk, (i used evaporated milk)

CREAMY PEANUT BUTTER FROSTING

1 lb
powdered sugar
1 c
creamy peanut butter (i ued peter pan)
1 stick
butter, softened to room temperature
2 tsp
vanilla extact or vanilla bean paste
1 tsp
coffee extract
4-6 Tbsp
evaporated milk or more to reach desired spreading consistency
10-12
pieces of candy as desired optionl, i used kit kat & reese's pieces

Directions Step-By-Step

1
PREHEAT OVEN TO 350 DEGREES F. Grease and flour two 9 inch round pans, or use Baker's Joy. May also need an additional small pan.
2
These are most of the ingredients for the cake.
3
In a medium bowl, stir together the flour, cocoa, baking powder and baking soda & set aside.
4
Beat sugar, eggs, & vanilla in a large bowl, with mixer at high speed, scraping down sides of bowl occasionally, until mixture is light and fluffy.
5
Reduce speed to low and add mayonnaise, and beat until blended.
6
Add flour mixture in 4 increments alternately with milk, beginning and ending with flour mixture.
7
Pour into prepared pans. Bake in preheated 350 degree F. oven for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean.
8
Cool in pans 10 minutes. Then remove to wire racks to cool completely. Frost with your favorite frosting, I usually use cream cheese frosting, but today I am making a creamy peanut butter frosting. Use what ever you like. NOTE: THE PEANUT BUTTER FROSTING REALLY DOES COMPLIMENT THE CHOCOLATE LAYERS.
9
Most of the ingredients for the frosting. A more detailed instructions for the frosting will be listed in a separate step by step posting.
10
Add the softened butter and peanut butter to a medium size bowl and beat until creamy, then add in the coffee and vanilla extract, & powdered sugar. Beat until well blended then add milk one tablespoon at a time till desired consistency is reached to spread and frost cake.
11
Garnish cake if desired with optional candies if desired. I used Kit Kat Candy Bars and Mini Reese's Peanut Butter Cups cut in half, but this is OPTIONAL.
12
Cut Cake serve and enjoy.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American