Chocolate Mayonnaise Cake

Yes, you read this correctly, “mayonnaise”— This was my mother-in-law, Rosie’s recipe passed on to me 20+ years ago, when she deemed me worthy of making her son’s (my husband’s) favorite cake! Ever since, it’s been the most requested birthday cake not only from my husband Fred, but also the kids, who are all grown up but still make a special trip back home for this sweet treat!

Some may know this recipe as “Depression Cake”, because mayonnaise was used in place of fresh eggs and oil which were scarce during the Great Depression. The result is an incredibly moist, fudgy cake that no one would ever suspect mayonnaise as the secret ingredient, unless you told them. Rosie’s standard icing was mocha buttercream, which is still everyone’s favorite, but I have also made several variations over the years, including German Chocolate which I have included in the recipe below.

Cake
1 cup white sugar
1 cup mayo (or Miracle Whip)
1 cup lukewarm water
2 cups all-purpose flour
4 Tbsp cocoa powder
2 tsp baking soda
1/4 tsp salt
1 tsp vanilla

In a mixer, blend sugar, mayo and lukewarm water. In a separate bowl, mix flour, cocoa powder, baking soda and salt. Slowly add dry mixture to wet mixture to completely moisten, but do NOT over-mix (or your cake will be tough), stir in vanilla. Pour into 13″ x 9″ cake pan (prepared with non-stock spray and dusted w cocoa powder). Bake at 350 degrees for 20-25 minutes.  Cool completely before icing.

Traditional Mocha Buttercream Icing
3 cups powdered sugar
2/3 cup cocoa powder
1 stick (1/2 c) butter (melted)
1/4-1/3 cup milk
1 Tbsp espresso or strong coffee (cooled)

Sift Powdered Sugar and Cocoa Powder together in a large bowl (this will make for an extra-creamy and smooth icing). Put melted butter in mixing bowl, gradually alternate adding sugar/cocoa, milk and coffee and mix on low/med until completely incorporated, speed up mixer to high to make icing as fluffy as desired.

Alternate German Chocolate Topping
1 cup white sugar
1 cup evaporated milk
1 stick (1/2 c) butter
3 egg yolks (beaten)
1 1/3 cups flaked coconut
1 cup chopped pecans (or walnuts)
1 tsp vanilla

In a medium saucepan, combine sugar, evaporated milk, butter and egg yolks. Cook over low/med heat, stirring constantly until it starts to thicken (just to boiling), then remove from heat and stir in coconut, pecans and vanilla. Cool until thick enough to spread on cake.

Whether you choose the traditional Mocha Icing, German Chocolate or use on of your favorites, this could be the chocolate cake recipe to replace all others.  Suggested pairing: a tall glass of ice cold milk…and don’t forget the love!