Mayonnaise Chocolate Cake, adapted from the collected recipes of Mildred Sheldon
Mayonnaise Chocolate Cake has been around for a long time; vintage all the way. It’s very moist and delicious with a good quality of mayonnaise in the batter. It’s homespun and simple, but elegant. Serve it on a nice plate to enjoy the fullness of it–in its attractiveness as well as in its taste and texture–such a classy and classic cake!
Blend 1 cup mayonnaise with 1 cup sugar. Add 1 cup water and mix well, preferably with a whisk.
Measure 2 cups sifted all-purpose flour.
Into the sifted flour, add and stir in 5 tablespoons cocoa, 2 teaspoons baking soda, and a pinch of salt.
Incorporate into batter. Finally add 1 teaspoon vanilla extract.
Fill into buttered and floured pans. Bake at 350 degrees Fahrenheit until a toothpick inserted in the center comes out clean. Leave in the pans to cool on a rack for 10 minutes before turning out onto a surface. Cool completely before frosting.
For the Hershey’s frosting, melt 1 stick butter (1/2 cup). Stir in 2/3 cups cocoa. Mix alternately with 1/3 cup milk and 3 cups powdered sugar. Add 2 teaspoons vanilla.
“Have your cake and eat it, too.”
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