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Chocolate Mayonnaise Cake Recipe
Bite into our deliciously moist Chocolate Mayonnaise Cake made with Hellmann's® Real Mayonnaise and cocoa powder.
NUTRITIONAL FACTS
Servings12
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 330.0 |
| Total Carbohydrates (g) | 47.0 g |
| Fibre (g) | 2.0 g |
| Sodium (mg) | 280.0 mg |
| Fat (g) | 15.0 g |
| Saturated Fat (g) | 2.5 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 55.0 mg |
| Iron (mg) | 10.0 % |
| Vitamin A | 2.0 % |
| Vitamin B12 | |
| Vitamin C | 0.0 % |
| Calcium (mg) | 2.0 % |
| Sugar (g) | 28.0 g |
| Protein (g) | 5.0 g |
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12 People
Servings
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10 Mins
Prep Time
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30 Mins
Cooking Time
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40 Mins
Ready In
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 3 eggs
- 1 2/3 cups sugar
- 1 tsp. vanilla extract
- 1 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 1 1/3 cups water
Made With
Or Try It With
Directions
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PREHEAT oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
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COMBINE flour, cocoa, baking soda and baking powder in medium bowl; set aside.
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BEAT eggs, sugar and vanilla in large bowl, with electric mixer at high speed, for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
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BAKE 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.
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Chocolate Mayonnaise Cake with Boxed Cake Mix: PREHEAT oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
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BEAT cake mix, Hellmann's® or Best Foods® Real Mayonnaise, 1 cup water, eggs and cinnamon for 30 seconds in large bowl with electric mixer on low speed.
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BAKE 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.
Chef's Tip
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*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 35 minutes or until toothpick inserted in center comes out clean.
VARIATIONS: For A PECAN COCONUT TOPPED CAKE...combine 1 cup flaked coconut, 2/3 cup firmly packed brown sugar and 1/2 cup chopped pecans, then sprinkle over cake batter in 13 x 9-inch baking pan. Bake 1 hour or until toothpick inserted in center comes out clean.
For A BLACK FOREST CHOCOLATE CAKE...do not flour baking pan. Evenly spread 2 cans (21 oz. ea.) cherry pie filling over bottom of 13 x 9-inch baking pan, top with prepared cake batter and bake 1 hour or until toothpick inserted in center comes out clean. Cool completely, then turn upside down onto serving platter.
For A DECADENT CHOCOLATE LAVA...combine 2 packages (3.4 oz. ea.) instant pudding, 2 cups water, 2 cups milk and 1/3 cup sugar until blended, then pour over cake batter in 13 x 9-inch baking pan. Bake 1 hour or until toothpick inserted along edge comes out clean and serve warm.
Cupcake Tip: Line 24-cup muffin pan with paper cupcake liners. Fill with prepared batter and bake about 18 minutes or until toothpick inserted in center comes out clean.