As a rule in our house, we're not mayonnaise eaters. We're Miracle Whip kinda people, so if I have to have mayonnaise for a recipe, I try to use it up or else it'll sit in the fridge til it's past its "use by" date. Since money is tight right now, I went looking for some creative, yet tasty uses for the mayo I currently have on hand. (I had used some of it in a pasta salad, but had more than half a jar left.) This is what I found, and it was perfect for just the 2 of us.
This cake comes from a time in American life when eggs and sugar were rationed and any kind of dish including them was a treat. The mayonnaise takes the place of oil and eggs and makes the cake moist and tasty.
Chocolate Mayonnaise Cake
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3/4 C mayonnaise
1 C sugar
1 t vanilla extract
2 C all-purpose flour
1/4 C baking cocoa
2 t baking soda
1/2 t salt
1 C water
Frosting:
2 T butter, softened to room temperature
1-1/2 C powdered sugar
2 T baking cocoa
2 T warm milk
1 t vanilla extract
pinch salt
In a large bowl, beat 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.
Pour into a greased 9" square baking pan. Bake at 350ยบ for 25-30 mins or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Frosting: In a small bowl, beat butter until light and fluffy. Gradually beat in the powdered sugar, cocoa, milk, vanilla, and salt. Frost cake. Store in the refrigerator.
As you can see, I sprinkled some chopped nuts on top of my finished product because it looked too plain without them!
