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Chocolate Mayonnaise Cake

February 8, 2011

Oh, Sundays…  I love Sundays!  It’s the day we slow down, stay at home, and enjoy a big dinner!  B is usually the mastermind behind our dinner while I handle the dessert.  It seems lately I’ve been on a chocolate cake kick, but who could complain about that?

I adore the old-fashioned simplicity of this chocolate mayonnaise cake and fluffy marshmallow frosting!  Why is it that the most simple, frugal recipes are so often the most satisfying?

Chocolate Mayonnaise Cake with Marshmallow Frosting

For the Cake:
Adapted from The Life & Love of Grumpy’s Honeybunch

  • 2 C Flour
  • 1 C Sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Baking Soda
  • 1/3 C Cocoa
  • 1 C Mayonnaise
  • 1 C Water
  • 1 C Chocolate Chips
  1. Preheat oven to 350 F and prepare two round cake pans.  I like to dust with cocoa rather than flour when making a chocolate cake.
  2. Mix dry ingredients in bowl of electric mixer.  Mix mayonnaise and water in a medium bowl.  Add wet ingredients to dry and mix well.  Add chocolate chips and mix until incorporated.
  3. Pour batter equally between two prepared pans and smooth tops.  Bake at 350 F for about 35 minutes.
  4. Cool and frost with marshmallow frosting (recipe follows).

For the Frosting:*
Adapted from Baking:  From My Home To Yours

  • 1/2 C Egg Whites (about 4 large)
  • 1 C Sugar
  • 3/4 tsp Cream of Tartar
  • 1 C Water
  1. Put the egg whites in a clean, dry mixer bowl and have a candy thermometer on hand.
  2. Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil and cover the pan to boil for 3 minutes.
  3. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
  4. When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the   the side of the bowl.
  5. Keep beating the whites at medium speed until they reach room temperature, about 5-7 minutes. You should have a smooth, shiny, fluffy frosting.

*A Note on the Frosting:
The first time I tried to make this frosting, it was a disaster.  It was weird and sour-tasting.  I dumped the whole thing down the sink and made buttercream instead.  A couple of years later, my mother-in-law made this same recipe with terrific results.  I was blown away and asked her secret.  She told me to boil the syrup until it “spins a hair”.  This is a lot less intimidating to me than the oh-so-technical 242 F!  This time when I made the frosting, I used the candy thermometer in conjunction with my MIL’s advice.  I could not have hoped for better results!

4 Comments leave one →
  1. nancy permalink
    February 9, 2011 11:37 am

    YUM! Simply put!

  2. February 12, 2011 1:00 pm

    Yum, that mayo must make for a really moist cake and your marshmallow frosting looks deliciously fluffy. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cake up.


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