Down Home Chocolate Mayonnaise cake

Down Home Chocolate Mayonnaise cake

Serves 10

room temperature
unsweetened cocoa
boiling water
sifted cake flour
baking soda

1/3 cup (lightly spooned into cup)
1 liquid cup
1 teaspoon
3/4 cup
2 cups
1 cup
2 teaspoons
1/2 teaspoon

Preheat oven to 350 In a medium bowl whisk together cocoa and boiling water until smooth and cool to room temperature. Whisk in vanilla and mayonnaise.
In a large mixing bowl combine the remaining ingredients and mix on low speed for 30 seconds to blend. Add chocolate mixture. Mix on low speed until dry ingredients are moistened. Increase to medium (high speed if using hand mixer) and beat for 1 minute to aerate and develop cake’s structure. Scrape batter into prepared pans (it will be very liquid) and fill the pans only about 1/3 full. Bake 20 to 25 mintues or until tester inserted near center comes out clean and cake springs back when pressed lightly in center. Cakes should start to shrink from sides of pans only after removal from oven. Allow cakes to cool in pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. Cool completely before wrapping air tight.

Finished height:   Each layer is 1 1/4 inches

Store: Airtight: 3 days room temperature, 5 days refrigerated, 2 months frozen


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