Ritner Family Mayonnaise Cake With Raspberries Recipe

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Ritner Family Mayonnaise Cake With Raspberries
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Ingredients
12
Count
Nutrition
885
Calories
Total time
70
Minutes
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Ingredients:

  • 3 cups flour
  • 1 1/2 cups sugar
  • 2/3 cup cocoa powder
  • 2 1/4 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 cups mayonnaise (we always use hellman's or best foods)
  • 1 1/2 cups water
  • 2 tsp instant coffee , dissolved in the 1 1/2 cups water (this is my secret ingredient!)
  • 1 1/2 tsp vanilla
  • 1 pint raspberries
  • 1 cup water
  • 1 cup sugar

Directions:

  1. Mayonnaise Cake - Preheat oven to 350°F Grease and flour two 8 inch cake pans or one 9X13 cake pan. Set cake pans aside.
  2. In a large bowl, sift together flour, sugar, cocoa, baking powder and baking soda.
  3. Add the water/instant coffee mixture, and stir until moistened.
  4. Add the mayonnaise and the vanilla, and mix well. Mixture will be thick and goopy . Pour into prepared cake pans and bake for 25-30 minutes.
  5. A toothpick inserted into the cake should come out with no raw batter on it, but with some moist crumbs when the cake is done.
  6. Remove cake from oven and allow to cool completely on a wire rack before topping.
  7. Raspberry Sauce - In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat. Reduce heat.
  8. Add 1/8 cup of the raspberries, well mashed, to the sugar/water mixture.
  9. Simmer over medium-low heat until mixture has reduced by 2/3. The finished syrup will easily coat the back of a spoon, and be very sticky when it cools.
  10. Remove syrup from stove and allow to cool slightly. Strain through a seive to remove the seeds.
  11. Assembling the Cake - Using a pastry brush or a spoon, brush the bottom of each layer of the cooled cake with the raspberry syrup.
  12. Place the bottom layer upside down on a plate.
  13. For a two layer cake, crush half the remaining raspberries and spoon over the bottom layer of the cake.
  14. Top with the remaining layer of the cake, placing it upside down.
  15. For the top layer, or a single layer cake, follow the directions from this point:.
  16. On the side of the cake coated with raspberry syrup, arrange the remaining whole raspberries in a pleasing pattern.
  17. Brush or spoon each whole raspberry with some of the raspberry syrup.
  18. Allow the cake to sit for 30 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 884.93 Kcal (3705 kJ)
Calories from fat 392.91 Kcal
% Daily Value*
Total Fat 43.66g 67%
Cholesterol 17.33mg 6%
Sodium 1852.86mg 77%
Potassium 471.03mg 10%
Total Carbs 116.08g 39%
Sugars 52.32g 209%
Dietary Fiber 9.76g 39%
Protein 9.32g 19%
Vitamin C 10.1mg 17%
Iron 4.3mg 24%
Calcium 274.5mg 27%
Amount Per 100 g
Calories 291.42 Kcal (1220 kJ)
Calories from fat 129.39 Kcal
% Daily Value*
Total Fat 14.38g 67%
Cholesterol 5.71mg 6%
Sodium 610.18mg 77%
Potassium 155.12mg 10%
Total Carbs 38.23g 39%
Sugars 17.23g 209%
Dietary Fiber 3.21g 39%
Protein 3.07g 19%
Vitamin C 3.3mg 17%
Iron 1.4mg 24%
Calcium 90.4mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.5
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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