Rose Mary Mogan


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.


★★★★★ 1 vote

10 or more depending on portion size
40 Min
35 Min


  • 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
  • 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)

  • 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



  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.

Printable Recipe Card


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

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