Moist, rich and sinful. Mayonnaise is used instead of eggs and oil, and chocolate chips give it that 'decadent' touch.

Trina
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.

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  • In a large bowl mix together flour, sugar, cocoa, baking soda and salt. Make a well in the center and pour in the water, vanilla and mayonnaise. Mix well, then stir in the chocolate chips.

  • Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

221.7 calories; protein 1.9g 4% DV; carbohydrates 30.1g 10% DV; fat 11.7g 18% DV; cholesterol 3.5mg 1% DV; sodium 171mg 7% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/19/2006
This is the absolute best chocolate cake I have ever tasted! It is so moist and decadent. The only thing I do different is that I add more semi-sweet chocolate and melt it a little before adding it to the batter! Tastes good even without frosting! Read More
(13)

Most helpful critical review

Rating: 1 stars
01/17/2004
was sour and tasteless Read More
(11)
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/19/2006
This is the absolute best chocolate cake I have ever tasted! It is so moist and decadent. The only thing I do different is that I add more semi-sweet chocolate and melt it a little before adding it to the batter! Tastes good even without frosting! Read More
(13)
Rating: 1 stars
01/17/2004
was sour and tasteless Read More
(11)
Rating: 4 stars
01/25/2007
really really good! I made this out of desperation because I needed a cake and had no eggs. everyone loved it. I might try adding some baking powder to lighten it up. It was very gooey and yummy though. thanks! Read More
(6)
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Rating: 5 stars
04/28/2011
We absolutely love this recipe for cupcakes. They are the moist cupcakes every. We do add an extra tablespoon of Unsweetened cocoa but otherwise we follow the recipe exactly! Read More
(3)
Rating: 4 stars
11/09/2002
this was good Read More
(3)
Rating: 1 stars
07/14/2008
It was tastless and came out hard and cruchy on the sides. And it plopped out in peices! ( And I greased it very well) I dont recommend this cake! But It was an interesting bakeing adventure!:) Read More
(2)
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Rating: 4 stars
05/07/2005
It was good but didn't like it warm. Read More
(2)
Rating: 5 stars
01/24/2013
This recipe makes a delicious moist chocolate cake very easy to make because it only requires the use of one bowl and a wooden spoon (no mixer). It is even better with the following small tweaks: first instead of water use buttermilk for additional moistness and flavor; stick with Hellman's mayonnaise not a strong-flavored one like Cain's; use Penzey's high fat cocoa powder and Ghirardelli semi sweet mini-chips for the richest chocolate flavor; use a bundt pan greased and floured with cocoa powder instead of a 9 X 13 pan and bake at 350 for 50 minutes. Drizzle chocolate ganache over the top or serve with a dollop of whipped cream. The cake is actually even more moist and flavorful when it is two days old so make it ahead of time! Read More
(1)
Rating: 3 stars
12/22/2009
This cake was moist but did not rise very well. I will try it again just to make sure it was not the baker's error. Read More
(1)