While I’m in wine country hanging out with some amazing women cooking with Bush’s Beans for their Flavors from Around the World event at the Culinary Institute of America my friend Amber has graciously has accepted my invitation to host I’m Lovin’ It this week!!!
Take it away Amber………………………..
Hey Y’all. My name is Amber, and I blog over at Bluebonnets & Brownies. I named my blog after the Texas state flower because that’s where I was born and raised. Since then, I’ve lived all over the world for one reason or another (most notably my British husband). So I started my blog as a way to reconnect with the foods of my childhood and share them with whoever cared to listen.
When my friend TidyMom put out the call for a guest blogger to cover her “I’m Lovin’ It” Series while she’s off having fun, I just knew I had to jump at the opportunity to tell you about the chocolate cake I love most in the world: Chocolate Mayonnaise Cake.
The recipe is my grandfather’s, handed down to him by his mother. It’s a Depression-era recipe, and has been handed down over and over again through many families.
My grandfather and I always had a special relationship. As his first grandchild, I christened him with the moniker “Gaga” that the rest of the grandchildren used throughout his life. Gaga was a soldier through and through, spending the majority of his life in the Army.
There are three things I remember most about my Gaga: his love of the army, his love of cinnamon rolls, and his love for chocolate mayonnaise cake.
I know what you’re thinking, but really, mayonnaise in cake works. The vinegar highlights the chocolate, and the eggs and oil add just the right amount of moistness. My favorite part? You never have to worry about whether or not you have enough eggs. And no fretting over getting eggshells in the batter!
The chocolate cake of my childhood is my absolute favorite cake of adulthood. Chocolate Mayonnaise cake – I’m lovin’ it.
- 2 cups all purpose flour (for cupcakes, add 2 extra tablespoons of flour)
- 1 cup sugar
- 6 tablespoons cocoa (for cupcakes, add 1 more scant tablespoon of cocoa powder)
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1 cup mayonnaise – no substitutes
- 1 cup cold coffee
- 1 teaspoon vanilla
- Sift together dry ingredients – set aside.
- In mixing bowl combine mayonnaise, cold coffee and vanilla – add sifted dry ingredients, incrementally. Beat until smooth – scraping sides of bowl often. Pour into greased and floured 9 x 13 pan or 12 count muffin pan with paper cups. Bake in preheated oven 350 degrees. 25 to 35 minutes. Do not over bake.
- Frost using your favorite icing recipe or with your favorite flavor from the local supermarket. I recommend vanilla or dark chocolate frosting.
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Thanks so much Amber, this cake looks incredible!! You and your grandpa sound a lot like me and mine……..one of my all time favorite recipes is my grandpa’s special pumpkin pie I make every year at Thanksgiving!
Now it’s your turn!
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