Why I Use This Basic Sandwich Spread In My Chocolate Cake (You Should Too!)
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Check out what my pals over at Kansas City had to say about this amazing mayonnaise chocolate cake:
“My mother suggested using mayonnaise because she had seen the recipe in a cookbook and in an ad for Hellmann’s Mayonnaise in a magazine.
Mom also explained that butter, eggs and oil were rationed around World War II, and mayonnaise made a fantastic substitute in a chocolate cake. And she remembers her mother using zucchini in the cake when she was younger to make it more moist when oil was not available.”
Thanks for sharing a bit of history about this cake, Kansas City. I always love learning about the past and what people did to make do. I’m sure this cake was a hit in years gone by, and it’s still a hit today.
Ingredients
2 cups Gold Medal all-purpose flour
2/3 cup Toll House unsweetened cocoa powder
1 1/4 teaspoon Clabber Girl baking soda
1/4 teaspoon Clabber Girl baking powder
3 Eggland’s Best eggs
1 2/3 cups Domino sugar
1 teaspoon McCormick vanilla extract
1 cup Hellmann’s mayonnaise
1 1/3 cups water
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Quick Tip: You can use store-bought frosting for this cake, but making your own from scratch is so much better!
Thank you to Kansas City for this wonderful recipe.