MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Bowl Chocolate-Mayonnaise Cake
Categories: Cakes, Desserts, Chocolate
Yield: 8 servings

1/4 c (25 g) unsweetened cocoa
- powder
2 oz Chopped bittersweet
- chocolate
3/4 c (180 mL) boiling water or
- hot coffee
2/3 c (160 mL) mayonnaise
1/4 ts Kosher salt
1 1/2 ts Baking soda
3/4 c (150 g) granulated sugar
1 ts Vanilla extract
1 1/2 c (190 g) A-P or cake flour
Flavorless oil for the pan
Confectioners' sugar; for
- finishing

To a large mixing bowl, add cocoa powder and chopped
bittersweet chocolate (if using). Pour in boiling
liquid, and let it sit for a few minutes, then whisk
until smooth. The chocolate will have melted, if you
used it, and the cocoa dissolved.

Whisk in mayonnaise, salt, baking soda, 3/4 cup
granulated sugar until smooth. Then whisk in a teaspoon
of vanilla extract, if you have it (or a dash of Bourbon
or brandy or just leave it out entirely). Finally, whisk
in 1 1/2 cups flour (either all-purpose or cake flour),
mixing vigorously to eliminate any lumps.

Grease an 8" or 9" pan (square, round, star-shaped,
anything is good). Pour the batter into the pan, and
bake @ 350ºF/175ºC for 22 to 40 minutes, until the top
springs back when the center is lightly pressed. The
deeper the pan, the longer it will take to bake through.

Let cool, and sprinkle with confectioners' sugar to
finish.

By: Melissa Clark

Yield: 1 (8" or 9") cake

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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Re: Easy Desserts - 12
By: Dave Drum to All on Sun Jan 15 2023 04:59:00

Title: One-Bowl Chocolate-Mayonnaise Cake

I made this cake yesterday and it turned out okay. I omitted the chocolate chops and added a cup of mini marshmallows to the batter. Mom told me that mayonnaise cakes became popular during egg shortages. I read online that they became popular during WWII food rationing, and later during marketting campaigns from mayonnaise manufacturers. I also read that during the pioneer days, it was common to add vinegar to cake recipes to make the cakes last longer because they lacked refrigeration. Thanks for the recipe!
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Ben Collver wrote to Dave Drum <=-

Re: Easy Desserts - 12
By: Dave Drum to All on Sun Jan 15 2023 04:59:00

Title: One-Bowl Chocolate-Mayonnaise Cake

I made this cake yesterday and it turned out okay. I omitted the chocolate chops and added a cup of mini marshmallows to the batter.
Mom told me that mayonnaise cakes became popular during egg shortages.

That makes sense because "real" mayonnaise is just eggs and oil. Bv)=
Clever people our ancestors.

I read online that they became popular during WWII food rationing, and later during marketting campaigns from mayonnaise manufacturers. I
also read that during the pioneer days, it was common to add vinegar to cake recipes to make the cakes last longer because they lacked refrigeration. Thanks for the recipe!

Here's another. I stole the title from Marcel Desaulniers, chef emeritus
of the CIA (Culinary Institute of America). Although, Bennigan's has trademarked the name and claim to have been the "inventors". That's
just advertising and marketroid flummery. A version of D.B.C was made
and served by Chownings Tavern (distanr relatives of mine) in Colonial Williamsburg, VA.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Death By Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate, Dairy
Yield: 12 slices

15 1/2 oz Box Devils Food Cake mix *
3.9 oz Box instant chocolate
- pudding mix
1/2 c Water
1/2 c Oil
4 lg Eggs
1 c Dairy sour cream
12 oz Bag Chocolate Chips
Chocolate syrup; garnish
Powdered sugar; garnish
Shortening & flour for pan

* Drunken Hines or Betty Crocker - either works well. -
UDD

Combine cake mix, pudding mix, water, oil, eggs and sour
cream. Whisk until well combined and there are no dry
clumps. Add in your chocolate chips and mix until just
combined.

Grease your bundt pan well. A thin layer of shortening
or Pam and a dusting of A-P flour. Properly greasing
the pan is eritical to easily removing your cake from
the pan intact, as well as not burning the outer edge
of your cake, don't skip this step!

Pour the cake batter into greased bunt pan. Bake @
375ºF/190ºCfor 45-50 minutes. When cake is done, a
toothpick or fork will come out mostly clean.

Leave in pan until completely cooled. After plating
cake, drizzle with chocolate syrup and a dash of
powdered sugar to garnish!

UDD NOTE: If you wish garnish each slice with a nice
Maraschino cherry impaled with a cocktail skewer (a
plastic sword or fancy toothpick. Makes a nice looking
presentation even if your guests do not care for the
cherries.

Uncle Dirty Dave's Kitchen

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