Frosted Chocolate Mayonnaise Cake

Total Time Prep: 15 min. Bake: 25 min. + cooling
Yield 9 servings
Test Kitchen Approved
IN my family this cake is also known as war time cake. I was a child during WWII but still remember my Mother making this cake as a treat, when eggs, butter and sugar were rationed. It’s rich and moist, a little goes a long way and it has been fail proof.

Ingredients

  • 3/4 cup mayonnaise
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • CHOCOLATE FROSTING:
  • 2 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 tablespoons warm milk
  • 1 teaspoon vanilla extract
  • Dash salt

Directions

  1. In a large bowl, beat the mayonnaise, sugar and vanilla until smooth. Combine the flour, cocoa, baking soda and salt; add to mayonnaise mixture alternately with water, beating well after each addition.
  2. Pour into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. In a small bowl, beat butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cake. Store in the refrigerator.

Nutrition Facts

1 piece: 435 calories, 18g fat (4g saturated fat), 14mg cholesterol, 547mg sodium, 66g carbohydrate (41g sugars, 1g fiber), 4g protein.

IN my family this cake is also known as war time cake. I was a child during WWII but still remember my Mother making this cake as a treat, when eggs, butter and sugar were rationed. It’s rich and moist, a little goes a long way and it has been fail proof.
Recipe Creator

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