Best Chocolate Mayo Cake Recipes

BEST CHOCOLATE MAYO CAKE WITH COCOA MAYO FROSTING

Steps:

• Pre-heat oven to 350. Spray 8x8 inch square pan or 9 inch round pan with non-stick spray. In a large bowl whisk together flour, sugar, soda, and salt. In a medium bowl combine cocoa, chocolate chips, and coffee- whisk until smooth. Add mayo, egg, and vanilla to chocolate mixture, whisk to combine. Pour chocolate mixture into flour mixture, whisk until well blended. Bake for 30 - 35 minutes, or until toothpick inserted in center has only small crumbs attached. Cool in pan ten minutes before inverting onto serving platter. Cool two hours.
• Beat cocoa powder, vanilla, and mayo together until well combined. Add sugar and milk, whip until smooth.
• Frost cooled cake with icing. Enjoy!

SUPER MOIST CHOCOLATE MAYO CAKE

Steps:

• Preheat oven to 350*F.
• Blend all ingredients.
• Bake as directed on cake mix box.

CHOCOLATE MAYO CAKE AND THE BEST FROSTING!

Steps:

• 1. Preheat oven to 350. Measure ingredients into the mixing bowl in order given. Mix together well. Spread in a greased 9 x 13 pan. Bake 30 - 35 mins. Cool and frost in pan.
• 2. The Best Frosting: Pour milk into a saucepan and slowly add the corn starch tablespoon at a time over low hear till thickened. Stir constantly for about 5 minutes. Remove from heat and cool till mixture is cool to touch. Cream butter and sugar . Add a small portion of the cornstarch mixture and beat with a mixer. Slowly add till all is gone and keep beating till icing is thick and creamy and fairly stiff. Make sure all sugar crystals are dissolved. Enjoy!!

CHOCOLATE MAYO CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans.
• Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

SUPER MOIST CHOCOLATE MAYO CAKE

Steps:

• 1. Preheat the oven to 350. Grease and lightly flour two 9inch round cake pan and set aside.
• 2. Beat cake mix , mayo, water, eggs and cinnamon 30 seconds in a large bowl with an eletric mixer on low speed. Beat on medium speed, scraping side occasionally, 2 minutes. Pour batter into prepared pans.
• 3. Bake 30 minutes or until toothpicks inserted in centers comes out clean. Cool 10 minutes on wire rack: remove from pans and cool completely.
• 4. Sprinkle, if desired, with confectioners sugar or fill and frost.

CHOCOLATE MAYO CAKE WITH BROWN SUGAR FROSTING

Steps:

• For Cake: In a large bowl, combine water, mayo, and vanilla until well mixed.
• In a separate large bowl, combine flour, sugar, cocoa, and baking soda; gradually beat into the mayo/water mixture until blended.
• Pour into a greased 9"x 9" or 11"x 7" baking pan. Bake at 350 degrees F for 30-35 minutes. Cool completely.
• For Frosting: In a small saucepan, cook and stir brown sugar in butter until bubbly. Remove from heat; stir in milk.
• Gradually add confectioners' sugar and beat until smooth.

LIGHT VERSION CHOCOLATE CINNAMON MAYO CAKE

Steps:

• Pre-heat oven to 350.
• Mix all ingredients in order given.
• Pour into a greased and floured 13x9x2 pan.
• Bake 30-35 minutes or until pick inserted in center comes out clean.
• Let cool in pan placed on wire rack.
• Cream sugar, cocoa, butter and cream cheese until smooth.
• Add vanilla and coffee and whip until well blended.
• Add more margarine & cream cheese if necessary to get spreadable consistency.
• Leave cake in pan and spread frosting over top.

SUPER-MOIST OLD FASHIONED CHOCOLATE MAYO CAKE

Steps:

• Preheat oven to 350°. 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 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® 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.
• Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.
• Quick notes
• *Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean. Enjoy with an ice cold glass of milk!
• Preparation time: 5 minute(s)
• Cooking time: 30 minute(s)
• Number of servings (yield): 12

SUPER-MOIST CHOCOLATE MAYO CAKE

Steps:

• Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
• 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.
• 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.
• *Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 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.
• For A YELLOW MAYONNAISE CAKE...substitute 1 box (18 oz.) yellow cake mix for the chocolate cake mix.

CHOCOLATE MAYO CAKE--LYN*

Steps:

• 1. Turn on oven to 350 degrees. Butter 9x13" pan. Or Cupcake liners. Or 2 8" round cake pans.
• 2. Mix together dry ingredients in large mixing bowl. Stir in water and mayonnaise. Beat 3 minutes.
• 3. Pour into prepared pan and bake 25 to 35 minutes until a toothpick comes out clean. Cool on wire rack. CUPCAKES bake 15 to 20 minutes or until toothpick comes out clean,
• 4. FROST with Lyn*'s family secret chocolate frosting. Put all ingredients for the frosting in small mixing bowl; mix until blended adding a Tbsp of boiling water as needed to thin, BEAT well. Top with coconut or nuts if desired.

CHOCOLATE-DATE MAYO CAKE

Steps:

• Heat oven to 350ºF.
• Pour boiling water over combined dates and nuts; let stand 10 min.
• Mix next 4 ingredients. Drain dates and nuts, reserving liquid. Mix mayo, sugar, chocolate, vanilla and reserved liquid in large bowl. Add flour mixture; mix well. Stir in dates and nuts. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.

COURTNEY LUPERS CHOCOLATE MAYO CAKE

Steps:

• 1. Mix all wet items first in a mixing bowl till well blended. Add all dry items except the flour and cocoa. Once well blended, add the flour and cocoa a little at a time. Once it is well blended, pour batter into a greased (and floured?) baking pan and bake at 350° for 30 minutes and/or a toothpick comes out clean. Cool cake completely before frosting.
• 2. FROSTING: •3 cups powdered sugar •1/3 cup peanut butter •1 1/2 teaspoons vanilla Cream together peanut butter and vanilla. Then slowly add sugar till well blended. If too thin, add more sugar. If too thick, add (about a tablespoon at a time) of peanut butter till it is creamy. Spread over cool cake. (Heat frosting in the microwave for a few seconds for easier spreading, or heat on low on your stovetop if you're opposed to microwaves)

CHOCOLATE/STRAWBERRY MAYO CAKE

Steps:

• 1. Combine flour, cocoa, sugar, soda and salt; mix well. Add strawberry nectar*, mayonnaise, and vanilla; stir until smooth.
• 2. Pour batter into a greased and floured (or I use powdered sugar) 9" spring form pan. Bake at 350 degrees for 25 - 30 minutes or until done but not overbaked. Cool.
• 3. Remove sides of pan from cake. Sprinkle with powdered sugar using a strainer; serve with fresh, sweetened strawberries, or strawberry sauce and ice cream.
• 4. Strawberry Sauce: In a food processor, blend one pint of quartered and hulled strawberries with 1/3 cup of sugar (more if needed for sweetness) until liquified. Store in refrigerator. Fresh strawberries: I add 1/4 to 1/2 (depending on sweetness of strawberries) cup of sugar to a pint of strawberries and marinate for a period of time to produce the juice for serving on the cake. For garnish, you can dip a few halves of strawberries in melted chocolate and place on wax paper to set chocolate.
• 5. *I use Jumex Strawberry Nectar found in local food stores. You can substitute with strawberry juice or water.

KRAFT MAYO CHOCOLATE CAKE

Steps:

• Put everything in a bowl and mix together with a hand mixer.
• Pour into a greased 9 by 13 in. pan.
• Bake at 350°F for 45 min. If using a glass pan reduce the oven to 325°F. Cake is done by pressing on the top and it springs back up or putting a toothpick in the center and it comes out clean.

OLD FASHION CHOCOLATE MAYO CAKE

Steps:

• Sift dry ingredients together. Mix mayo and sugar. Alternate mixing mayo mix, dry ingredients and water til blended well. Then add vanilla and mix well. Pour into 9x13 greased sheet pan. Bake until toothpick comes clean. Bake @ 350 for 15-20 min or when the toothpick comes out clean. Determine by your oven.
• While cooling mix your topping. In small boiler add sugar, evap. milk, cocoa and butter. Boil, stirring costantly, for 3 min. Then add vanilla and pinch of salt--mix well. Add nuts if you choose.
• With butter knife make poke holes in cake to absorb topping. Pour topping into center of cake spreading all over and over the edges. Let sit till cools. Eat!

CHOCOLATE MAYO CAKE

Steps:

• 1. Preheat oven to 350 deg. Grease and flour 2 9" cake pans. In a large bowl,at low speed blend all ingredients 30 seconds. Beat at medium speed 2 mins. Pour into prepared pans. Bake 30-35 minutes. Cool in pans 10 mins. Remove from pans,cool on wire rack. Fill and frost. Frosting:Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping.

CHOCOLATE MAYO CAKE

Steps:

• Mix all dry ingredients together, and then add wet ingredients to dry. Mix well with slotted spoon, about 2 minutes.
• Pour into a 9"x 12"x 2" pan and bake uncovered, at 350 degrees, 25-30 minutes. Cool completely before frosting or cutting. You can frost with Chocolate Butter Frosting.
• Chocolate Butter Frosting:
• Melt margarine, syrup, and milk in medium non-stick pan.
• Mix sugar, flour, and cocoa powder together and add to margarine mixture. Bring to a full boil and boil for 5 minutes, stirring occasionally.
• Remove from heat, add vanilla and beat with mixer until of spreading consistency. Spread on cooled cake.