Mayonnaise Cake Collection

Thumbing through my Hershey's Cocoa Cookbook (a very old one I've had for years) I ran across this recipe:

Cocoa Mayonnaise Cake

1-3/4 cups unsifted all-purpose flour

1 cup sugar 1/3 cup Hershey's Cocoa

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1/8 tsp salt 1 cup mayonnaise (I use Hellmann's)

1 cup Water 2 tsp vanilla extract

Combine all dry ingredients in large mixer bowl. Add mayonnaise, water, and vanilla extract. Beat 3 minutes at medium speed. Pour batter into greased and floured 10-inch tube pan. Bake at 350 degrees F. for 45-50 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pan . Cool completely. Frost.

I found this recipe at a site on the internet:

CHOCOLATE AMBROSIA Chocolate Cake

2 cups hot water

4 ounces cocoa powder

11 ounces mayonnaise

14 ounces sugar

1 tablespoon baking soda

1 teaspoon salt

14 ounces cake flour

Coconut Ganache:

1 quart heavy cream

1/3 to 1/4 cup coconut rum

2 pounds semisweet chocolate chopped

Mandarin orange sections

Grated coconut Shaved chocolate

For the Cake: Place hot water an cocoa powder in the bowl of a mixer with a paddle. Mix until blended. Add mayonnaise. Blend until creamy. Add sugar, baking soda, mix well. Add the flour in three batches, mix only until blended. Pour into a pan that has been sprayed with cooking spray, bake at 350 degrees for 3040 minutes.

Yield: 1 9-inch layer cake

For the Ganache: Bring cream to a boil. Remove from the flame. Whisk in coconut rum, and chopped chocolate. Stir until all the chocolate has melted and set aside to cool.

To Assemble: Once the cake has cooled, take a slicing knife and even out the top of the cake. From this one layer we will make four. Spread a thin layer of ganache on the bottom layer, top with a layer of mandarin oranges that have been drained from the juice and patted as dry as possible, a layer of freshly grated coconut and then another thin layer of ganache top. Repeat the process with the remaining 3 layers. Coat the top of the cake with a thin layer of ganache and garnish with mandarins and shaved chocolate.

I found this recipe on another web site:

Chocolate Mayonnaise Cake

2 cups flour

1- 2/3 cups sugar

2/3 cup unsweetened cocoa

1 tsp. vanilla

1- 1/4 tsp. baking soda

1 cup mayonnaise

(can use 1/4 tsp. baking powder lit or low-fat) 1/4 tsp. baking powder

1- 1/3 cups water

3 eggs

Grease and flour bottoms of two 9x1/2-inch round cake pans. In medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside. In large bowl with mixer at high speed, beat eggs, sugar, and vanilla, scraping bowl occasionally, 3 minutes ot until smooth and creamy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions alternately with water, beginning and ending with flour mixture. Pour into prepared pans. Bake at 350 F for 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks. Fill and frost as desired.

Mayonnaise Cake

Sift together:

1/2 c. sugar

2 c. flour

2 level tsp. baking soda

dash salt

5 heaping Tbsp. cocoa

Add:

1 c. mayonnaise

1 c. water and some more to make the batter the right consistency

1 tsp. vanilla

Pour into 2 layer pans. Bake at 350 deg. for 40-50 minutes. Frost with chocolate frosting.

This is Sharon Scott family recipe. It sounds remarkably like the recipe my family calls Hundred Dollar Cake because some woman in Chicago purchased the recipe from Marshall Fields way back in the 1940's or 50's when $100 was a big hunk of money.

For more recipes from New Mexico Tech Library staff, see our Potluck Cookbook.

This recipe is brought to you by...
Betty Reynolds
New Mexico Tech Library
October 6, 1995

Stephanie da Silva's Chocolate Mayonnaise Cake Collection

2 cups flour

1 cup sugar

4 heaping tablespoons cocoa

2 teaspoons baking soda

pinch of salt

1 cup water

1 cup mayonnaise

1 1/2 teaspoons vanilla

In large mixing bowl sift together (or just mix well) dry ingredients. Add wet ingredients. Mix until smooth (about 2 minutes). Pour into greased and floured pan (8"x8", 9"x9", or tube pan - I use a 9" tube pan). Bake at 350F for 35-45 minutes. Use toothpick test.

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