This super moist chocolate mayo cake was superb in appearance but paled in flavor. Wet; the antithesis of a dried cake in the grocery store. Don’t take a sheet of cake and make your own cake, and make a mayonnaise cake! It is decadent like a wedding cake. Made with love. The recipe dates back to WWII
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
1¼ teaspoon baking soda
¼ teaspoon baking powder
1⅔ cups sugar
1 teaspoon vanilla extract
1 cup Real Mayonnaise
1⅓ cups water
Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans (Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until a toothpick inserted in center comes out clean.). Set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with an electric mixer at high speed, beat eggs, sugar, and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until a toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.