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- 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® Mayonnaise
- 1 1/3 cups water
PreparationPreheat oven to 350oF. Grease and lightly flour two 9-inch round cake pans; set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake for 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool for 10 minutes; remove from pans and cool completely.
Frost, if desired, or sprinkle with powdered icing sugar.
Mayo in cake!! I know about substituting butter with avocado but this is new for me, I'll have to try this.
Let us know how your mayo chocolate cake tastes, Sheena!
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Featured Food Tip
Poaching means to cook food gently in liquid, keeping the temperature just below the boiling point. Pears are often poached in a vanilla-sugar syrup or red wine. Poaching preserves and enhances a pear’s delicate flavor. It also improves the fruit’s texture by drawing water back into the flesh. Poached pears will stay fresh for up to a week when refrigerated.