Recipe: Chocolate Mayonnaise Cake and Super Moist Mayo Cake with Variations (using cake mix)

CHOCOLATE MAYONNAISE CAKE

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's or Best Foods Real Mayonnaise
1 1/3 cups water

Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans*; set aside.

In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.

Frost, if desired, or sprinkle with confectioners sugar.

*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.

Serves: 12
Adapted from source: Hellmann's

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SUPER-MOIST CHOCOLATE MAYO CAKE

1 box (18 oz) chocolate cake mix
1 cup Hellmann's or Best Foods Real Mayonnaise
1 cup water
3 eggs
1 tsp ground cinnamon (optional)

Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans*; set aside.

In large bowl, with electric mixer on low speed, beat cake mix, mayonnaise, water, eggs and cinnamon 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.

*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.

VARIATIONS:

FOR A PECAN COCONUT TOPPED CAKE:
Combine 1 cup flaked coconut, 2/3 cup firmly packed brown sugar and 1/2 cup chopped pecans, then sprinkle over cake batter in 13 x 9-inch baking dish before baking.

FOR A BLACK FOREST CHOCOLATE CAKE:
Do not flour baking pan. Evenly spread 2 cans (21 oz each) cherry pie filling over bottom of 13 x 9-inch baking pan, top with prepared cake batter and bake 1 hour or until toothpick inserted in center comes out clean. Cool completely then turn upside down onto serving platter.

FOR A DECADENT CHOCOLATE LAVA CAKE:
Combine 2 packages (3.4 oz each) instant pudding, 2 cups water, 2 cups milk and 1/3 cup sugar until blended, then pour over cake batter in 13 x 9-inch baking pan. Bake 1 hour or until toothpick inserted along edge comes out clean and serve warm.

FOR A YELLOW MAYONNAISE CAKE:
Substitute 1 box (18 oz) yellow cake mix for chocolate cake mix.

Servings 12
Source: Hellmann's