It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHOCOLATE MAYONNAISE CAKE W/CHOCOLATE FROSTING!
Wow! I’ve now shared 300+ recipes with you and it’s only fitting that we celebrate this milestone with cake! You can’t have cake without frosting (well, maybe that’s just me) so you’re getting a bonus recipe today so we can have our cake and eat it, too. 🙂 I love this recipe. If you’ve been around as long as I have, you’ll remember the chocolate mayonnaise cake that grandma used to make. For those who’ve lost those recipes, this is the recipe I’ve used forever. It’s super moist, chocolate heaven!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 301 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
CHOCOLATE MAYONNAISE CAKE
[Makes 9-inch round cake]
2 cups sifted flour
1 cup real mayonnaise (not Miracle Whip)
2/3 cup unsweetened cocoa powder
1-1/3 cup cold water
1 ¼ tsp. baking soda
¼ tsp. baking powder
3 large eggs
1-2/3 cups sugar
1 tsp vanilla
Preheat oven to 350 degrees. Butter and flour two 9” round cake pans; line bottoms with wax paper. Sift flour, cocoa, baking soda and baking powder. In large bowl, with electric mixer on high, beat eggs, sugar and vanilla for 3 minutes until fluffy. Reduce speed to low and blend in mayonnaise. Using wooden spoon, stir flour mixture into egg mixture, 1/3 at a time, alternating with water and beginning and ending with flour. Divide batter evenly between pans and bake for 30 minutes or until toothpick comes out with moist crumbs. Cool cake in pan on rack 10 minutes. Turn out on rack, peel off paper and let stand 5 minutes more. While cake cools, make Chocolate Butter Frosting.
CHOCOLATE BUTTER FROSTING
1/3 cup soft butter
2 oz. unsweetened chocolate
2 cups powdered sugar
1 ½ tsp. vanilla
2 T. milk
Beat the ingredients until smooth. Spread on cake.
Note: I’ve been known to double this recipe for layered cake so there’s plenty of frosting to spread around. Leftover can be refrigerated or frozen.