MICHELLE'S FAVORITE CHOCOLATE MAYONNAISE CAKE
By
Rose Mary Mogan
@cookinginillinois
11
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.
This recipe is my daughter Michelle's Favorite Recipe. Unlike most Mayonnaise cake recipes, this one does use eggs. It is moist tasty & unforgettable.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
10 or more depending on portion size
Prep:
40 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
2 cunsifted all purpose flour (i used white lily
-
2/3 cunsweetened cocoa
-
1 1/4 tspbaking soda
-
1/4 tspbaking powder
-
1 2/3 csugar
-
3 largeeggs,room temperature
-
2 tspvanilla extract or vanilla bean paste
-
1 creal mayonnaise (not miracle whip or salad dressing)
-
1 1/3 cmilk, (i used evaporated milk)
-
CREAMY PEANUT BUTTER FROSTING
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1 lbpowdered sugar
-
1 ccreamy peanut butter (i ued peter pan)
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1 stickbutter, softened to room temperature
-
2 tspvanilla extact or vanilla bean paste
-
1 tspcoffee extract
-
4-6 Tbspevaporated milk or more to reach desired spreading consistency
-
10-12pieces of candy as desired optionl, i used kit kat & reese's pieces
How to Make MICHELLE'S FAVORITE CHOCOLATE MAYONNAISE CAKE
- 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.
- These are most of the ingredients for the cake.
- In a medium bowl, stir together the flour, cocoa, baking powder and baking soda & set aside.
- 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.
- Reduce speed to low and add mayonnaise, and beat until blended.
- Add flour mixture in 4 increments alternately with milk, beginning and ending with flour mixture.
- 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.
- 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.
- Most of the ingredients for the frosting. A more detailed instructions for the frosting will be listed in a separate step by step posting.
- 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.
- 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.
- Cut Cake serve and enjoy.
