Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, chocolate mayonnaise cake, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hellmann's mayonnaise, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, mayo, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
All hail the chocolate cake! As you can see, I’m quite a fan of the cocoa-laden baked treated. I love my chocolate cake moist, and I love it piled high with frosting. How do you prefer your chocolate cake? Perhaps you like to add a little mayonnaise to it. No, I’m not joking. Mayo makes chocolate cake super moist.
It might seem weird to you to put mayo in a chocolate cake, but don’t knock it until you try it, sister. It’s so good! I have to admit, the first time I read this recipe, I thought the author was crazy. You’re probably thinking the same thing about me right now. Just lock me up in the looney bin with my mayo-laced chocolate cake 🙂
Recipe courtesy of Kansas City.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: I think that Hellmann’s is the best mayo to use in this recipe. Do you have a favorite mayo brand?