Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I know it has been years, but I'm still amazed that a person thinks that using egg and oil already beaten together to sub for egg and oil not already beaten together is "disgusting" (thousands of actual mayonnaise cake recipes aside.) People really don't reason.
No problem at all. This recipe was given to me by a dear friend, Trudy Wilson, who, I suspect, got it from a magazine sometime around 1930-40.
CHOCOLATE MAYONNAISE CAKE
(Trudy Wilson)
2 c flour
1 c sugar
4 T cocoa
1 tsp baking soda
1 tsp baking powder
1 c mayonnaise
1 c water
1 tsp vanilla
Mix all together very well and pour into greased 7"x11" cake pan. Bake at 350° for 25-30 minutes. Makes about 1 ½ dozen cupcakes. Bake for 15 minutes and test with toothpick.
You can also add ½ c sour cream for richer cake. I have also added an egg or two. Frosting is almost an afterthought, but is good as well. Or just dust it with confectioner's sugar.
I made this last night and this cake is the best chocolate cake I have ever put in my mouth and yes add the egg just one should do it and also you can cut this recipe in half and it still comes out great .....
I made this last night and this cake is the best chocolate cake I have ever put in my mouth and yes add the egg just one should do it and also you can cut this recipe in half and it still comes out great .....
BTW 1: I have seen old recipes for this that call it "Million Dollar Cake."
I know this is old and I am not into baking any more but YES mayo is an excellent substitute and makes for a very rich, moist cake.
Growing up we used to make our own mayonnaise - as stated, it is egg yolks and oil. Those are the only ingredients apart from salt, pepper or spices for flavoring. Most of the time we'd have unflavored mayo on hand for baking. What probably makes the end result richer and not quite as light is the absence of egg whites.
I don't use real eggs and only egg whites. I saw somewhere that you can use seltzer or carbonated water or clear soda in place of eggs. So I carbonate my water first (I have a soda stream) and it makes lovely cakes/brownies etc. I do add the wgg whites just in case but you don't miss the yolk at all. Supposedly the yolk is what you really need in cakes.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
