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Super Moist Chocolate Mayo Cake Recipe
Made with real ingredients like eggs and oil, mayonnaise adds moistness and richness to your baking.
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12 People
Servings
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5 Mins
Prep Time
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30 Mins
Cooking Time
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35 Mins
Ready In
NUTRITIONAL FACTS
Servings12
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 289.581 kcal |
| Fibre (g) | 0.943 g |
| Sodium (mg) | 459.643 mg |
| Fat (g) | 18.282 g |
| Saturated Fat (g) | 3.914 g |
| Sugar (g) | 14.529 g |
| Protein (g) | 3.653 g |
Ingredients
- 1 box (16.5oz.) chocolate cake mix
- 1 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 1 cup water
- 3 eggs
- 1 tsp. ground cinnamon (optional)
Made 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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BEAT cake mix, Hellmann's® or Best Foods® Real Mayonnaise, water, eggs and cinnamon 30 seconds in large bowl with electric mixer on low speed. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
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BAKE 30 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes. Remove cakes from pans and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.
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.
Cost per recipe**: $2.88.
Cost per serving**: $0.24.
**Based on average retail prices at national supermarkets.