Recipe: Cakes with Mayonnaise in Them (33)

Hope you and your friend enjoy these.

Joe

PUMPKIN PUFF
1/2 c. mayonnaise
1/2 c. sugar
1 c. brown sugar
2 c. flour, sifted
1 1/2 tsp. baking soda
1 1/2 tsp. ginger
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pumpkin
1/2 c. raisins (optional)
Cream mayonnaise and sugar until fluffy. Sift flour, salt, soda, and spices into mixture, alternating with pumpkin. Add raisins. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Ice with butter frosting while warm. Good iced or plain.

MARIE'S THANKSGIVING RING CAKE
3 c.flour
2 c. sugar
1 c. mayonnaise
1/3 c. milk
2 eggs
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves
3 c. chopped apples
1 c. raisins
1/2 c. walnuts
Mix first 10 ingredients for 2 minutes. Batter will be thick. Mix apples, raisins and nuts together. Combine both mixtures. Bake in a greased Angel Food cake pan one hour at 350 degrees. After 50 minutes check cake with cake tester as ovens vary. Let cool in cake pan 10 minutes before removing.

MAYONNAISE CAKE
1/2 c. mayonnaise
1 c. sugar
Pinch salt
1 tsp. salt
1 tsp. vanilla
4 tbsp. cocoa
2 c. flour
2 tsp. baking soda
1 c. warm water
Cream mayonnaise and sugar. Sift together flour, salt, cocoa, baking soda, then add alternately with water to creamed mixture. Add vanilla. Pour into greased cake pan. Bake for 30 minutes at 350 degrees or until done.

AMAZING RAISIN CAKE
3 c. flour
2 c. sugar
1 c. mayonnaise
1/3 c. milk
2 eggs
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves
3 c. chopped apple, peeled
1 c. raisins
1/2 c. walnuts
1 lg. pkg. Cool Whip
Grease and flour two 9-inch pans or bundt pan. Mix all but fruit and nuts at low speed for 2 minutes. Spoon in fruit and nuts. Mix and put in pan. Bake at 350 degrees for 45 minutes. Cool. Frost with Cool Whip. Keep refrigerated until ready to serve.

DUNCAN HINES DEEP CHOCOLATE CAKE
1 Duncan Hines deep chocolate cake mix
1 Duncan Hines family size brownie mix
4 eggs
1/2 c. oil
1 c. mayonnaise
--FROSTING:--
1 sm. tub of Cool Whip
1 pkg. Jello instant vanilla pudding
1 c. milk
1/4 c. confectioners' sugar
CAKE: Put all ingredients into a large mixing bowl and mix on high for 4 minutes. Grease and flour 9 x 13 inch pan. FROSTING: Combine pudding, milk and confectioners' sugar. Beat approximately 3 minutes until pudding thickens. Fold in Cool Whip.

MIRACLE WHIP CAKE
4 c. flour
1 3/4 c. sugar
6 tbsp. dark cocoa
4 tsp. baking soda
1 tsp. salt
2 c. Miracle Whip mayonnaise
2 c. water
2 tsp. vanilla
Mix all together and beat until smooth. Bake 1 hour at 350 degrees. Great with cream cheese frosting.

CHOCOLATE VELVET CAKE
2 1/2 c. unsifted flour
1 tsp. baking soda
1/4 tsp. baking powder
1 2/3 c. sugar
3 eggs
1 tsp. vanilla
1 c. mayonnaise
4 sq. unsweetened chocolate, melted
1 1/3 c. water
Crunchy Coconut Topping (below)
--TOPPING:--
3/4 c. firmly packed brown sugar
1/4 c. margarine3 tbsp. milk
1 1/3 c. flaked coconut
1/2 c. chopped walnuts
Grease and flour 13 x 9 inch baking pan. In bowl stir first 3 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients for 3 minutes or until fluffy. Reduce speed to low; beat in mayonnaise and chocolate. Add flour mixture in 4 additions alternately with water, beating just until blended after each addition. Pour in pan. Bake in 350 degree oven for 45 minutes or until tester comes out clean. Stir and boil for 1 minute. Spread on cake. Broil 6 inches from heat, 3 minutes or until golden brown. Cool.

MAYONNAISE CHOCOLATE CAKE
1 1/2 c. sugar
1 1/2 tsp. salt
3 c. flour
3/4 c. cocoa
2 1/4 tsp. baking soda
1 1/8 c. mayonnaise
1 1/2 c. cold coffee
1 1/2 tsp. vanilla
For the one of the richest, most delicious cakes you can make throw out the eggs and oil. That's right! This cake substitutes mayonnaise for eggs and oil, and the results, I believe you will agree, are absolutely scrumptious! Mix all dry ingredients well. Add mayonnaise, coffee and vanilla and blend until smooth. Pour into two 9 inch cake pans and bake at 350 degrees for 45 minutes. Remove from oven and let cool. Ice with Betty Crocker's sour cream frosting. Yum, yum!

MIDNIGHT CHOCOLATE CAKE
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. of sugar
3/4 c. mayonnaise
1 tsp. vanilla
1/3 c. cocoa
1 c. of water
Grease two 8 x 1 1/2 inch layer cake pans, lined with wax paper and grease again. Sift dry ingredients together into mixing bowl. Add water, mayonnaise, and vanilla, beat until smooth. Pour into cake pan. Bake at 350 degrees until cake springs back with touch of fingers. Let cool.

CHOCOLATE CHERRY CAKE
2 c. unsifted flour
2/3 c. unsweetened cocoa
1 1/4 tsp. baking soda
1 tbsp. baking powder
1 2/3 c. sugar
3 eggs
1 tbsp. brandy extract
1 tsp. vanilla extract
1 c. mayonnaise
1 can (21 oz.) cherry pie filling
1 c. chopped walnuts
Spray bundt pan with Pam. Mix first four ingredients. Beat sugar, eggs and extracts together. Beat in mayonnaise. Add the flour mixture and beat until smooth. Stir in pie filling and nuts. Pour into pan. Bake at 350 degrees for 55 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and cool on wire rack. Cake can be frosted or left plain. Yields 16 to 20 slices

MELT IN YOUR MOUTH BLUEBERRY CAKE
1/2 c. mayonnaise
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 eggs, separated
1 1/2 c. plus 1 tbsp. flour
1 tsp. baking powder
1/3 c. milk
1 1/2 c. fresh blueberries
Cream margarine with 3/4 cup of the sugar. Add salt and vanilla. Add egg yolks and beat until creamy. Sift 1 1/2 cups flour with the baking powder. Add alternately with the milk to egg yolk mixture. Beat egg whites until stiff, and add remaining sugar. Coat berries with 1 tablespoon flour and add to batter. Fold in egg whites. Pour into a battered 8 inch square pan. Sprinkle with granulated sugar. Bake at 350 degrees for 50 minutes. Serves 6 to 8.

CHOCOLATE DATE CAKE
1 c. walnuts, chopped
1 c. pitted dates, chopped
1 1/2 c. all-purpose flour
1 c. mayonnaise
1 c. hot water
1 tsp. baking soda
1 tsp. vanilla
1/8 tsp. salt
1 c. Ghirardelli ground chocolate
Cover nuts and dates with boiling water into which you've stirred baking soda. Let stand. Sift flour, measure it, and sift again with sugar and ground chocolate. Add date/nut mixture; mix well. Blend in mayonnaise. Add vanilla and mix thoroughly. Pour into greased and floured 9x13 inch pan. Bake at 325 degrees for 50-60 minutes. (The cake will keep for 2 weeks.) I usually do not frost it, but sprinkled powdered sugar on top.

BROWNIE - CARROT CAKE
1 pkg. fudge brownie mix (18 or 19 oz. size)
4 eggs
2 c. grated carrots
1 1/2 c. mayonnaise
1 c. sugar
1 tsp. cinnamon
1 tsp. vanilla flavoring
1 c. chopped nuts
Mix all ingredients together. Pour in greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 55 minutes. 20 to 24 squares.

ROCKY ROAD CAKE
1 c. chopped nuts
1 c. raisins
1 c. mini marshmallows
1 (6 oz.) pkg. semi-sweet morsels
1 box Devils Food cake mix with pudding
4 eggs
1 c. mayonnaise
1 c. water
Grease and flour 12 cup tube or bundt pan. In small bowl mix first 4 ingredients (nuts, raisins, marshmallows and chocolate morsels). In large bowl with mixer at low speed beat cake mix, eggs, mayonnaise and water until blended. Beat 2 minutes at medium speed, stir in nut mixture. Bake at 350 degrees for 50 minutes. Test. Cool in pan 15 minutes. Remove to rack. Serve with confectioners' sugar and vanilla ice cream.

POOR MAN'S CAKE
2 c. flour
1 c. sugar
1 1/2 tsp. soda
1 c. mayonnaise
1 1/4 tsp. baking powder
4 tbsp. cocoa
1 c. cold water
Blend all dry ingredients well. Then add mayonnaise well mixed with 1 cup cold water. Bake at 350 degrees for 30 minutes in two layer pans. Ice with rich chocolate icing.

SECRET CHOCOLATE SENSATION
1 pkg. chocolate cake mix (with pudding in the mix)
1 c. Hellmann's real mayonnaise
1 c. water
3 eggs
Grease and flour two 9 inch layer cake pans. In large bowl with mixer at low speed. Blend all ingredients 30 seconds. Beat at medium speed 2 minutes (or 300 strokes). Pour into prepared pans. Bake in 350 degree oven 30 to 35 minutes or until cake pulls away from sides of pans and springs back when touched lightly in center. Cool in pans 10 minutes. Remove. Fill and frost as desired.

SURPRISIN' CARROT CAKE
2 c. unsifted flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
3 eggs
1 1/2 c. sugar
3/4 c. Hellmann's Real Mayonnaise
1 can (8 oz.) crushed pineapple in own juice, undrained
2 c. coarsely shredded carrots
3/4 c. coarsely chopped walnuts
Grease and flour two 9 inch round baking pans. In bowl stir together first 5 ingredients; set aside. In large bowl with mixer at medium speed beat next 4 ingredients until well blended. Gradually beat in flour mixture until well mixed. With spoon stir in carrots and walnuts. Turn into prepared pans. Bake in 350 degree F. oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool. Fill and frost with 2 cups whipped cream.

APPLE CAKE WITH RAISINS
2 eggs
1 tsp. cinnamon
2 c. sugar
1/2 tsp. nutmeg
1 c. mayonnaise
1/2 tsp. salt
1/3 c. milk
1/4 tsp. cloves
2 tsp. baking soda
1 c. raisins
1 tsp. baking powder
3 c. peeled apples
1 c. nuts
Cream together eggs and sugar. Beat in mayonnaise and milk. Put all dry ingredients together. Then fold into batter, raisins, apples and nuts. Bake in bundt pan, 350 degrees for 45 minutes to 1 hour.

BLACK BOTTOM CAKE
3 c. flour
2 c. sugar
2 c. water
1/2 c. cocoa
2 tsp. baking soda
1 tsp. vanilla
3 tbsp. vinegar
2/3 of mayonnaise or oil1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 egg
1 (12 oz.) pkg. of chocolate chips
Dash of salt
Place batter mix in 9 x 13 greased and floured cake pan. Drop spoonful of topping on cake batter and swirl through cake mix with fork or knife. Bake at 350 degrees for 50 to 60 minutes. Cool and frost.

$100 CHOCOLATE CAKE
2 c. flour
1/4 c. sugar
2 tsp. baking soda
1/4 c. cocoa1/2 c. mayonnaise
1 c. hot water
1 tsp. vanilla
Sift together. Mix and fold in half at a time the following: Beat until smooth. Bake in tube pan (greased and floured) at 350 degrees for 1 hour.

EASY CHOCOLATE CAKE
1 c. mayonnaise
1/2 c. cocoa
1 c. sugar
2 c. flour
1/2 tsp. salt
1/2 tsp. vanilla
2 tsp. soda in 1 c. water
Sift dry ingredients together except the soda. Add to mayonnaise - alternately, flour, then water and soda. Fold in 1 teaspoon vanilla and bake in moderate oven at 350 degrees F. Bake 30 minutes in 11 1/4 x 7 1/2 x 1 1/2 inch pan.

SOUR CREAM CAKE
2 tbsp. heaping cocoa
2 c. sugar
1/2 c. shortening
2 tbsp. mayonnaise
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. flour
2 tsp. soda
Pinch of salt
1 c. boiling water
Mix cocoa and sugar; cream with shortening. Add eggs and vanilla. Then add sour cream. Mix well. Stir in dry ingredients. Add boiling water; beat. Mix well again. Bake at 350 degrees for 30-35 minutes.

QUICK CAKE
1 pkg. cake mix with pudding in the mix
1 c. water
3 eggs
1 c. light mayonnaise
Grease and flour 2 (9") layer cake pans, or make into sheet cake. In large bowl mix at low speed, all ingredients for 30 seconds. At medium speed, mix for 2 minutes or 300 strokes by hand. Pour into prepared pan or pans. Bake at 350 degrees for 30 to 35 minutes or until cake springs back when lightly touched in center. Cool in pan for 10 minutes. Remove; cool on wire racks. Frost as desired. This is especially good with a chocolate cake mix, with fudge frosting. If using a cake mix without the pudding in the mix, reduce mayonnaise to 1/2 cup and increase water to 1 1/3 cups.

EASY APPLE PECAN CAKE
1 (18 oz.) pkg. yellow cake mix
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves
1/2 c. mayonnaise
2 eggs
2 1/2 c. peeled, grated tart apples
(4 lg. apples)
1 c. chopped or slivered pecans
Combine first 8 ingredients. Beat at medium speed for 2 minutes. Stir in nuts. Pour into a greased and floured 10 to 12 cup bundt pan or 10" tube pan. Bake in a preheated oven at 350 degrees for 45 to 50 minutes. Cool cake thoroughly before removing from pan. Glazed icing may be used if desired.

CHOCOLATE FUDGE CROCK POT CAKE
2 c. flour, unsifted
1 tsp. soda
1 1/2 c. sugar
1/4 tsp. salt
6 tbsp. cocoa
1 egg
1 c. "real" mayonnaise
1 c. hot water
1 tsp. vanilla
Sift together dry ingredients in a large mixing bowl. Add remaining ingredients and beat 2 minutes with an electric mixer. Pour into greased and floured bread `n cake bake (or greased and floured 2 pound coffee can) and cover. Bake in uncovered crock pot on high 2 1/2-3 1/2 hours or until done.

LEMON AFTERNOON DELIGHT CHEESE CAKE
8 oz. cream cheese, softened
1/2 c. mayonnaise
1/2 c. sugar
3 eggs
2 tsp. grated lemon rind
1 tbsp. lemon juice, optional
1 tsp. vanilla
1 graham cracker crust
At medium speed beat cream cheese and mayonnaise until smooth. Gradually beat in sugar. Beat in eggs one at a time. Beat in rind, juice and vanilla. Pour into pie crust and place on cookie sheet. Bake in 350 degree oven for 30-35 minutes or until set. Chill 4 hours. Can garnish with whipped cream.

TRIPLE CHOCOLATE CAKE
1 (18 oz.) Devil's Food cake mix
1 (4 oz.) pkg. instant chocolate pudding
4 eggs
3/4 c. sour cream
1/2 c. vegetable oil
1/2 c. water
1/4 c. mayonnaise
3 tbsp. Amaretto
1 c. chocolate chips
1/2 c. toasted almonds (optional)
Preheat oven to 350 degrees. Grease 10 inch Bundt pan and dust with sugar. Combine cake mix, pudding mix, eggs, sour cream, mayonnaise, oil, water and Amaretto in large bowl. Beat on medium speed until smooth, about 2 minutes. Stir in chocolate chips and nuts. Pour into prepared pan. Bake until tester inserted near center comes out clean - 55 to 60 minutes. Cool in pan 5 minutes. Invert onto wire rack. Let rest 1 minute before removing pan. Serve plain or with whipped cream, or powdered sugar dusting, or frosting.

CREAM CHEESE BROWNIE CAKE
1 1/2 c. flour
1 c. sugar
1/2 tsp. vinegar
1/2 tsp. soda
1/4 c. dry cocoa
1/4 c. fat free mayonnaise
1/8 c. light corn syrup
1 tsp. vanilla
1 c. water
1/8 tsp. salt--CREAM CHEESE SWIRL:--1/3 c. cream cheese, fat free
1 1/2 tbsp. sugar
1/4 tsp. vanilla
In large bowl, combine flour, sugar, soda, cocoa and salt. Stir until well blended. Add water, vinegar, fat free mayonnaise and corn syrup and mix with electric mixer until smooth. Spray 9" baking dish with non-stick cooking spray. Pour cake batter into dish and set aside while making the cream cheese swirl. In small bowl, combine fat free cream cheese, sugar and vanilla. Mix with electric mixer until smooth and creamy. Drop about 1 tablespoon of cream cheese mixture four or five places on top of the cake batter. Take a table knife and place the knife blade in the center of each cream cheese drop and drag the cream cheese to make pretty swirls on top of cake. Bake at 350 degrees for 40 to 45 minutes.

MINCEMEAT CHRISTMAS CAKE
3 c. sifted flour
1 1/2 c. sugar
3/4 tsp. soda
1 tsp. salt
1 c. mincemeat
1 c. chopped walnuts
1 tsp. vanilla
1 tsp. rum flavoring
Rind of 1 orange, grated
1 c. mayonnaise blended with 1 1/2 c. buttermilk
Sift dry ingredients; add to mayonnaise. Blend. Stir in other ingredients. Line a 9 inch tube pan with oiled brown paper (I just grease and flour pan). Bake 2 hours at 325 degrees.

MAYONNAISE CUP CAKES (Real Winners)
2 c. flour
2 tsp. soda
1/4 tsp. salt
2 or 3 tbsp. cocoa1 c. sugar
1 c. water
1 c. mayonnaise
1 tsp. vanilla
Sift together then add to: Mix all together well until no one ingredient can be seen. Bake at 350 degrees F. for 20-25 minutes. Makes 20-22 cupcakes. ("I won champion in 4-H fair and a blue ribbon at Colorado State Fair 1960 with this recipe at age 10.")

JELLY CHOCOLATE CAKE
1 c. sugar
2 c. flour
4 tbsp. cocoa
2 tsp. baking soda
Pinch salt
1 c. cold water
1 tsp. vanilla
1 c. mayonnaise
2 tbsp. grape jelly
Mix and bake at 350 degrees for 25 to 30 minutes.

CHOCOLATE CRAZY CAKE
3 c. flour
2 c. sugar
1/2 c. cocoa
2 tsp. baking soda
1/2 tsp. salt
3/4 c. oil
2 tbsp. vinegar
2 tsp. vanilla
1 1/2 c. milk
1 c. mayonnaise
3 eggs
Beat eggs, mayonnaise and cocoa. Add rest and stir until smooth. Bake at 350 degrees for 30 minutes. Spread with crazy peanut butter icing.

LOW-FAT CHEESECAKE
--CRUST:--
30 graham crackers (2 1/2" square)
1/4 c. margarine
1 oz. almonds
--FILLING:--
2 c. no-fat cottage cheese
1/4 c. oleo or Butter Buds
2 eggs or 1 c. substitute
1/2 c. sugar
1/3 c. flour
1/4 c. no-fat mayo (or more for tartness)
1 tsp. grated lemon peel
Process crackers and almonds until finely ground. Stir in soft margarine (or Butter Buds). Spray 8" springform pan with Pam. Bake crust 5 minutes at 400 degrees. Reduce oven to 325 degrees. Process. Pour into crust. Bake 30 minutes until knife comes out clean.