As it was Father’s Day I thought I would bake a cake for that special someone. I rummaged around in my recipe box looking for the ideal delight.
In case you’re wondering what a recipe box is, that’s the old-school method where you actually wrote recipes on an index card and put them into a box.
What I found was years of memories of past holidays, special events, home cooked meals and a multitude of delectable goodies. I should rummage through it more often.
Under the Cookies and Cake tab, I found a recipe that I hadn’t made in years.
It’s called a Chocolate Mayonnaise Cake and I remember it being so moist and yummy.
One of the best things about the recipe is that it’s eggless, milkless and butterless but still tastes great.
- One mixing bowl
- One 8×8 inch pan
- Five minutes to put it all together
- 30 minutes to cook it.
- Easier than a cake mix and way tastier.
Chocolate Mayonnaise Cake
Moist and delicious this cake needs no eggs, milk or butter/oil. Easier to make than a cake mix and tastier
Prep Time: 5 minutes
Cook Time: 30 minutes
- 1 3/4 cup flour
- 1 cup white sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 3 Tbsp Fry’s cocoa
- 1 cup water
- 3/4 cup mayonnaise
- 1 tsp vanilla
- 2 cups icing sugar
- 2 Tbsp Fry’s cocoa
- 1/4 cup soft butter
- 1 tsp vanilla
- 3-4 Tbsp milk
- 1/4 cup pecans or walnuts chopped optional
- Sift together all the dry ingredients into a mixing bowl.
- Add in the wet ingredients (water, mayonnaise and vanilla)
- Stir to mix all ingredients together but don’t overmix. You can use a spoon for this part, no need for a blender or mixer.
- Grease and lightly flour an 8×8 inch cake pan
- Pour batter into the pan and bake in a preheated oven 375 °F for 30 minutes
- Test to see if the cake is done by sticking a wooden toothpick into it and if it comes out clean it is done. If it comes out gooey, put the cake back in the oven for another 5 minutes.
- The cake will be firm and springy to the touch on top.
- Place cake pan on a rack to cool down and once it’s cool enough to handle, turn the cake upside down on the rack taking it out of the pan. Let the cake cool completely.
- While the cake is cooling you can go ahead and make up the icing.
- For easy mixing and smoothness, sift together the icing sugar and cocoa into a bowl.
- Add in soft butter and vanilla
- Adding milk a tablespoon at a time, mix the icing until it is creamy and smooth with a good consistency to spread on the cake
- Top with chopped nuts on top if desired