Secret Ingredient Cake….

March 20, 2015 § Leave a comment

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:

IMG_9287You’ll need:

2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon table salt
1/4 teaspoon baking powder
Shortening
3 large eggs
1 2/3 cups firmly packed light brown sugar
2 teaspoons vanilla extract
1 cup mayonnaise
1 1/3 cups hot water

1. Preheat oven to 350°. Whisk together flour and next 5 ingredients in a medium bowl. IMG_9272Grease (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.IMG_9273 IMG_9274IMG_9275Add mayonnaise, and beat at low speed until combined.IMG_92763. Add flour mixture to egg mixture alternately with hot water, beginning and ending with flour mixture.IMG_9277 IMG_9278IMG_9279Beat at low speed just until blended after each addition.IMG_9281 Pour batter into prepared pan.IMG_9280IMG_92824. 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.

IMG_9283 IMG_9284

As often, we skipped the frosting, but by all means…!!!

You’ll need:

1 (8-oz.) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1 (32-oz.) package powdered sugar
1/2 cup unsweetened cocoa
5 to 6 Tbsp. heavy cream

Preparation:

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.

 
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