I doubled the recipe and made in a 9 x 13 inch baking pan. I didn't have the baking squares so I substituted with about 10 tbs. of baking cocoa (supposed to be 12 but it's all I had left, it was enough, though), and with 4 tbs. of veg. oil. I also added about 1 and 1/2 tsp. vanilla and sprinkled some cinnamon in the batter as well. I baked at 325 degrees. It was moist, which seems harder to find, to me, in a homemade cake , and it sure did rise nicely! The whole family loved it and was told by my daughter that this is her favorite cake recipe so far. I believe I'll just stick with this one! Thanks Sue!!
My hubby raved about this cake and he doesn't really care for cake. It was very fudgy and good.
I have never had such a moist cake. I loved it!!!
This recipe was easy to make. However my cake did not cook all the way in the centre even after adding 10 minutes of baking time I then took it out as the sides were getting burnt. The flavour was OK but I was looking for something more "chocolatey" and a bit sweeter. Thanks for sharing.
This recipe is my favorite mayo-chocolate recipe so far. Found a wonderful brown sugar icing to go with this one: 1/2 cup packed brown sugar, 1/4 cup margarine, less than 2 tablespoons of whipping cream, and slightly less than 1-3/4 cups confectioners' sugar. Decadent!
Yum!! My husband decided he wanted cake at 8:30 at night an I didn't have a box cake so we decided to try this one out just for fun and I am so glad we did it was delicious!! I had everything around the house it's very quick and easy! I made it in a bunt cake style and we both loved it!
This is the household go to chocolate cake recipe. Never disappoints. Very simple and delish. I bump up the cocoa a little to our liking and often use this recipe for cupcakes which work with a basic vanilla buttercream with raspberry preserves added. Do it.
I had serious doubts as I've never put mayonnaise in a cake before. But I also didn't have any eggs. I wanted chocolate. I added 2 heaping kitchen spoons of unsweetened Cocoa powder to the dry mix for extra chocolate. I replaced the chocolate squares with semisweet chocolate chips because that's what I have. I baked for about 15 minutes more than the recipe called for because it wasn't done after 35 minutes. I used an 8x8 square glass pan which could be why I needed the extra time. This was freaking delicious. A keeper for sure! I also made icing. 3 tbsp butter 1/2 cup chocolate chips pinch of salt a bit of homemade vanilla extract 1 1/2 cup powdered sugar 2 1/2 tbsp unsweetened vanilla almond milk ( its just my milk choice I'm sure any milk is fine). Melt chocolate and butter mix in vanilla and salt mix in powdered sugar and milk. Beat on low-medium speed for at least 5 minutes 10 is better. Spread over warm cake.
