Hey everyone! This week I’m sharing a recipe that has a lot of nostalgia for me. When I was growing up, my Aunt Joyce made this melt-in-your-mouth chocolate cake for all the family birthday parties and it became a favorite of us all! Seriously—this stuff reached legendary status. It was family tradition.
So, imagine my surprise when I was 5, and I walked into my aunt’s kitchen while she was baking the cake and saw her secret ingredient to making it so moist: MAYONNAISE! I was appalled, and briefly thought about boycotting it at my birthday dinner that night. However, when it came out of the oven, I simply didn’t have enough willpower to resist it’s chocolate-y deliciousness. Haha! Seriously, as much as I hate mayo, I am here to tell you that you can’t taste any hint of it in this cake. Somehow, it works. Trust me on this one. :)
Secret Ingredient Chocolate Cake
Cake Ingredients:
3 cups flour
1/3 cups cocoa
1 1/2 tsp. baking soda
1 1/2 cups water
1 1/2 cups sugar
1 1/4 tsp. baking powder
1 1/2 cups real mayonnaise (don’t use low fat mayo, the cake won’t be moist)
1 1/2 tsp. vanilla extract
Cake Directions:
Preheat oven to 350 degrees. Grease two 9 X 1 1/2 inch layer cake pans. Sift together dry ingredients into a large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth, then blend. Pour into prepared pans. Bake for 30 minutes or until cake springs back when touched. *Let the cake cool before you frost it.
Chocolate Buttercream Frosting Ingredients:
6 tbsp. butter
2 & 2/3 cups cocoa
1/3 cup milk
1 tsp. vanilla
Frosting directions:
Beat butter until creamy. Ad powdered sugar and cocoa alternately with vanilla and milk. Add the vanilla first, then add milk a little at a time. You may not need all the milk to get desired frosting consistency. After you frost the cake you can garnish with nuts, if you like them!
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