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michelle's favorite chocolate mayonnaise cake

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I first made this moist delicious cake in 1979 when a co worker shared this recipe. It has been a Family Favorite every since. When I wrote my cookbook "SHARING OUR FAVORITE RECIPES", I had to include this recipe. I use to make it quite often, & had forgotten all about It until my husband called home today & asked me to make it for him. Instead of the usual Cream Cheese Frosting he wanted me to make it with a Creamy Peanut Butter Frosting. This recipe is my daughter Michelle's Favorite Recipe. Unlike most Mayonnaise cake recipes, this one does use eggs. It is moist tasty & unforgettable.

(1 rating)
yield 10 or more depending on portion size
prep time 40 Min
cook time 35 Min
method Bake

Ingredients For michelle's favorite chocolate mayonnaise cake

  • 2 c
    unsifted all purpose flour (i used white lily
  • 2/3 c
    unsweetened cocoa
  • 1 1/4 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1 2/3 c
    sugar
  • 3 lg
    eggs,room temperature
  • 2 tsp
    vanilla extract or vanilla bean paste
  • 1 c
    real mayonnaise (not miracle whip or salad dressing)
  • 1 1/3 c
    milk, (i used evaporated milk)
  • CREAMY PEANUT BUTTER FROSTING
  • 1 lb
    powdered sugar
  • 1 c
    creamy peanut butter (i ued peter pan)
  • 1 stick
    butter, softened to room temperature
  • 2 tsp
    vanilla extact or vanilla bean paste
  • 1 tsp
    coffee extract
  • 4-6 Tbsp
    evaporated milk or more to reach desired spreading consistency
  • 10-12
    pieces of candy as desired optionl, i used kit kat & reese's pieces

How To Make michelle's favorite chocolate mayonnaise cake

  • 1
    PREHEAT OVEN TO 350 DEGREES F. Grease and flour two 9 inch round pans, or use Baker's Joy. May also need an additional small pan.
  • 2
    These are most of the ingredients for the cake.
  • 3
    In a medium bowl, stir together the flour, cocoa, baking powder and baking soda & set aside.
  • 4
    Beat sugar, eggs, & vanilla in a large bowl, with mixer at high speed, scraping down sides of bowl occasionally, until mixture is light and fluffy.
  • 5
    Reduce speed to low and add mayonnaise, and beat until blended.
  • 6
    Add flour mixture in 4 increments alternately with milk, beginning and ending with flour mixture.
  • 7
    Pour into prepared pans. Bake in preheated 350 degree F. oven for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean.
  • 8
    Cool in pans 10 minutes. Then remove to wire racks to cool completely. Frost with your favorite frosting, I usually use cream cheese frosting, but today I am making a creamy peanut butter frosting. Use what ever you like. NOTE: THE PEANUT BUTTER FROSTING REALLY DOES COMPLIMENT THE CHOCOLATE LAYERS.
  • 9
    Most of the ingredients for the frosting. A more detailed instructions for the frosting will be listed in a separate step by step posting.
  • 10
    Add the softened butter and peanut butter to a medium size bowl and beat until creamy, then add in the coffee and vanilla extract, & powdered sugar. Beat until well blended then add milk one tablespoon at a time till desired consistency is reached to spread and frost cake.
  • 11
    Garnish cake if desired with optional candies if desired. I used Kit Kat Candy Bars and Mini Reese's Peanut Butter Cups cut in half, but this is OPTIONAL.
  • 12
    Cut Cake serve and enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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