Mayonnaise and cocoa powder are two of the eight ingredients in this quick and easy recipe for a moist cake.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 11x7 inch pan.

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  • Sift together flour, sugar, cocoa, baking powder, and soda. Add mayonnaise, cold water, and vanilla. Beat 2 minutes. Pour into prepared pan.

  • Bake at 350 degrees F (175 degrees C), 30-35 minutes. Frost if desired.

Nutrition Facts

221.9 calories; 2.1 g protein; 27.4 g carbohydrates; 5.6 mg cholesterol; 200.9 mg sodium. Full Nutrition

Reviews (115)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2003
I make this cake all the time. The recipe was handed down to me from my grandmother and mother. My grandmother always made it with the salad dressing, but I prefer it with regular mayo(not lowfat.) My recipe is a little different: I use 1 cup "warm" water and 2 teaspoons of baking soda instead of half soda and have baking powder. I made this cake last night for my family. They love it served warm with whipped topping. A little trivia: The Original Chocolate Mayonaise Cake recipe was made with salad dressing and the recipe was always printed on the jar's label. I don't know when it was converted to regular mayo just know that is how my Mom made it. I can hear my Mom and Gram arguing now over reg. mayo vs. salad dressing. haha! Read More
(185)

Most helpful critical review

Rating: 1 stars
03/28/2003
I remember this as a deliciously moist and rich cake from my childhood but when I made it it was neither moist nor rich - pretty yucky in fact. My husband took one bite and put it back. What happened? Read More
(34)
129 Ratings
  • 5 star values: 78
  • 4 star values: 31
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 7
Rating: 5 stars
07/22/2003
I make this cake all the time. The recipe was handed down to me from my grandmother and mother. My grandmother always made it with the salad dressing, but I prefer it with regular mayo(not lowfat.) My recipe is a little different: I use 1 cup "warm" water and 2 teaspoons of baking soda instead of half soda and have baking powder. I made this cake last night for my family. They love it served warm with whipped topping. A little trivia: The Original Chocolate Mayonaise Cake recipe was made with salad dressing and the recipe was always printed on the jar's label. I don't know when it was converted to regular mayo just know that is how my Mom made it. I can hear my Mom and Gram arguing now over reg. mayo vs. salad dressing. haha! Read More
(185)
Rating: 5 stars
07/22/2003
I make this cake all the time. The recipe was handed down to me from my grandmother and mother. My grandmother always made it with the salad dressing, but I prefer it with regular mayo(not lowfat.) My recipe is a little different: I use 1 cup "warm" water and 2 teaspoons of baking soda instead of half soda and have baking powder. I made this cake last night for my family. They love it served warm with whipped topping. A little trivia: The Original Chocolate Mayonaise Cake recipe was made with salad dressing and the recipe was always printed on the jar's label. I don't know when it was converted to regular mayo just know that is how my Mom made it. I can hear my Mom and Gram arguing now over reg. mayo vs. salad dressing. haha! Read More
(185)
Rating: 4 stars
12/11/2003
The recipe I have for this cake is similar but uses: 2/3 cup unsweetened cocoa, 1 1/4 tsp baking powder, 1 2/3 cups sugar, 1 1/3 cups water. Everything else is the same. My cake doesn't even need frosting. It is moist, velvety and has a really rich chocolaty flavor. It is made in a bundt pan and baked 50-55 min. Read More
(135)
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Rating: 5 stars
08/12/2003
Very easy cake. I used an extra Tablespoon of cocoa when I made this cake. It just didn't look cocoa y enough when I had the batter ready to pour into the pans. My Husband LOVED this cake. Will definately make this cake again and again!! Read More
(113)
Rating: 5 stars
07/31/2003
I am not sure what Donpatty did wrong (see previous review). I have baked this cake over and over again and LOVE it! I just baked it on Thursday for a Thanksgiving dessert (after not baking it for years!) and my husband again said "Hmmmmm.... this is good!" I am new to this site and was somewhat disappointed that I was not the first to enter it! hehe Read More
(39)
Rating: 5 stars
01/25/2008
I used Lite Mayo and it was still very good & moist. I made it in 2 round layer pans so I could share it with my daughter and frost with a powdered sugar frosting. It didn't need the frosting just powdered sugar on top or whipped cream would have been fine. This is a great recipe and will be using again. My daughter also raved about it. Thanks for the input it helps. Read More
(38)
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Rating: 4 stars
05/16/2003
My first cake using this recipe was nice and moist but not chocolate-y enough. I increased the cocoa to 1/2 cup and all I can say is WOW! Read More
(37)
Rating: 1 stars
03/28/2003
I remember this as a deliciously moist and rich cake from my childhood but when I made it it was neither moist nor rich - pretty yucky in fact. My husband took one bite and put it back. What happened? Read More
(34)
Rating: 5 stars
07/21/2005
Yummy! Such a MOIST cake! I didn't even top it with anything (though a bit of whipped cream would have been nice). So quick and easy to whip up. My husband (the chocolate lover) liked it alot. I would recommend using a GOOD cocoa powder...the quality stuff will be worth it. Read More
(20)
Rating: 2 stars
08/30/2005
the only good thing about this cake was that it was heavy....i found that the cocoa was just that...a cocoa tasting cake not a chocolate tasting cake.....sorry but i will not do this one again. Read More
(11)