Mayonnaise Cake

I had a wild notion that I wanted chocolate cake on Sunday so I started digging in my recipe folder to find a recipe that my Mom made all the time. Mayonnaise cake uses mayo instead of eggs. Hersheys powdered cocoa which I would not normally even think about having in the pantry but I had in the freezer. The tin of cocoa was my Mom’s. She died in 2008 and when I cleaned out her freezer I found the full box and moved it to my freezer. I have used it for fudge and this cake over the years. Probably only one more half cup to use.

The cake is really moist and light. We always have peanut butter frosting on it because chocolate and peanut butter are our favorite pair.

Fond memories from long ago.

The recipe

Preheat oven 350F, grease and flour Bundt pan or 13x9 cake pan

2 cups flour
1 cup sugar
1/2 cup cocoa
1-1/2 teaspoon baking powder
1 teaspoon baking soda

Mix well
Add
1 cup mayonnaise
1 cup water
1 teaspoon vanilla

Blend until smooth. Pour in pan, bake 40-45 minutes.

Frosting is 1 cup powdered sugar, a few big spoons of peanut butter with a little water added to get the mixture smooth to spread or drizzle over the cake.

It is good with ice cream!