When I read this recipe in Southern Living,( February 2015 issue) I knew I would try it. Everyone in the family, except me, hates mayonnaise and I wanted to play a bit. Is it my favorite chocolate cake ever? Not by a long stretch, but it is deliciously moist and not too sweet at all; and of course, no taste of mayo. As I told my family after the tasting, mayo is made of egg yolks and oil, so there is nothing strange with seeing it in a cake recipe, when you think of it!!!
Chocolate Mayonnaise Cake:
1. Preheat oven to 350°. Whisk together flour and next 5 ingredients in a medium bowl. Grease (with shortening) and flour a 13- x 9-inch pan.2. Beat eggs, sugar, and vanilla at medium-high speed with a heavy-duty electric stand mixer about 3 minutes or until mixture is very light brown and ribbons form when beater is lifted. Add mayonnaise, and beat at low speed until combined.3. Add flour mixture to egg mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan.4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 1 hour). Spread Chocolate-Cream Cheese Frosting on cake.
As often, we skipped the frosting, but by all means…!!!
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Whisk together powdered sugar and cocoa in a medium bowl; gradually add to butter mixture alternately with 5 Tbsp. cream. Beat at low speed until blended after each addition. (If needed, add up to 1 Tbsp. cream, 1 tsp. at a time, to reach desired consistency.) Increase speed to medium, and beat 1 to 2 minutes or until light and fluffy.