Mayonnaise Cake With Chocolate Frosting |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is my father-in-law's mother's cake recipe from Oklahoma, and I'm posting it for safe keeping. Word (word in our family, that is) has it that no one made a mayonnaise cake like she did. She would always send one back with my husband's family when they made a trip out to Oklahoma to visit from Colorado. The frosting she put on it was boiled sugar frosting, and my father-in-law's father apparently liked frosting so much it was like, How about a little cake with your frosting? That's what I've heard anyway. ;) I've tried to make the boiled sugar frosting a couple times, but it doesn't come out right (maybe it's the Colorado altitude, maybe it's my cooking skills, maybe it was a grandma thing [she did have 50 years of making it behind her]. Who knows.), but my husband - the grandchild that loves mayonnaise cake the most out of all of them, so much so that we were gifted the mayonnaise cake pan upon the grandmother's passing - likes it just as much with this chocolate frosting. The frosting recipe is adapted from Hershey's and works swimmingly, whether you're a grandma or not. ;) Oh, this cake is also great when it's chilled - it makes it more dense and SO good. Ingredients:
1 1/4 cups sugar |
3 tablespoons cocoa, heaping |
1 cup mayonnaise (hellman's is a good kind) |
2 cups flour |
1 1/4 teaspoons baking soda, plus 1/8-1/4 teaspoon baking soda |
1 cup cool water, plus 2-3 tablespoons cool water |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1 1/3 cups powdered sugar |
2 tablespoons cocoa |
3 tablespoons butter |
2 tablespoons milk |
1/4 teaspoon vanilla extract |
Directions:
1. For the cake: Preheat the oven to 350 degrees F and lightly grease a 9x12 baking pan.
2. Mix all ingredients in a medium bowl until you can't see any more flour.
3. Pour into the prepared baking pan and bake for 30 minutes.
4. Let the cake cool completely in the pan on a wire rack.
5. For the frosting: Place powdered sugar and cocoa in a medium bowl (I usually use a 4-cup Pyrex mesuring cup).
6. Heat butter and milk in a small microwave-safe bowl in the microwave until the butter is melted (be careful - if the heat is too high, it'll splatter!).
7. Gradually beat the butter mixture into the cocoa mixture until smooth.
8. Stir in vanilla.
9. Spread the warm frosting over the cooled cake. The frosting makes about a cup or so.
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