Taste of the Past
Maxine Troxell
While it’s a common belief that Chocolate Mayonnaise Cake was a product of the Great Depression, its roots can be traced back to the early 20th century. Early cake recipes often included thick dairy products akin to the consistency of mayonnaise, such as sour cream or buttermilk, to add moisture and richness. The idea of using mayonnaise, a blend of oil and eggs, as a substitute for these ingredients was not far-fetched. However, it was Hellmann’s marketing strategy in 1937 that popularized this cake, promoting their mayonnaise as a key ingredient. This is an easy cake recipe that anyone can make. Enjoy!
Chocolate Mayonnaise Cake
Ingredients
Cake
6 tablespoons unsweetened cocoa
1 tablespoon baking soda
1½ cups sugar
1½ teaspoons pure vanilla extract
3 cups all-purpose flour
¼ teaspoon salt
1½ cups mayonnaise
1½ cups cold water
Frosting
1 cup butter
1 teaspoon vanilla
6 or more tablespoons milk
1 cup cocoa
5-6 cups confectioner’s sugar
Directions
Cake
Preheat oven to 350 degrees; grease and flour two 8-inch cake pans.
Sift cocoa, flour, baking soda, salt, and sugar into a medium bowl; mix well.
Combine mayonnaise, vanilla, and water in an electric mixer at low speed. Once smooth, slowly add in dry mixture until just incorporated (do not over beat).
Pour batter into cake pans and bake for 30 minutes or until done.
Cool on wire racks for 10 minutes. Remove from pans. When cool, frost with frosting.
Frosting
Beat butter and cocoa with whisk attachment until smooth. Add vanilla. Add confectioner’s sugar, alternately with milk, until icing reaches a spreadable consistency.
