Old Fashioned Chocolate Mayonnaise Cake?
Why would I put mayonnaise in a cake?
Yup, you heard right. When you think about it, it all makes sense, since mayonnaise is full of eggs and oil right? Until I found this mayonnaise cake recipe in Grandma’s Recipe Book that she had clipped from a Hellman’s Chocolate Mayonnaise Cake ad, I had no idea.
But since then, since making my very own Chocolate Mayo Cake, lots and lots of folks have shared their Mom or Grandma used to make it for them too!
I was so surprised when many of you said that this Old Fashioned Mayonnaise Cake Recipe reminded you of the cakes from your childhood! This chocolate mayonnaise cake recipe really struck an emotional chord with so many and that makes any baker happy!
Kind of full circle, don’t you think?
I just love it when you share your experiences. We have a great group of folks over at Easy as Pie Recipes & More. Come on over and join us!
Why do I call this awesome chocolate mayonnaise cake recipe old fashioned? Well…..
My grandparents lived on a farm and lived through the Great Depression. So I’m sure you understand that they would use up everything they could, since you didn’t know when you be able to get that something again.
Things like envelopes became note paper, and at some point, my Grandma must have come across an old financial ledger that wasn’t being used. So what did she do? Yes, you’re right. That’s when she started to write down her famous recipes.
Or she would clip them from the weekly newspaper. That’s how I found so many of her old recipes, including this one from Hellman’s Mayonnaise.
Many of these recipes were from the 40’s and 50’s, so maybe I should have used the word ‘vintage’ instead. But when I think of my Grandma, vintage doesn’t come to mind. She was a delight, and certainly very old-fashioned by today’s standards.
This post may contain affiliate links. What does that mean*?
I remember visiting during the summer months and staying for a week or two. We always had so much fun, playing with the neighbourhood kids, catching frogs in the creek behind their house, watching thunderstorms in the summer porch.
And every once in a while, when it wasn’t too hot, Grandma would bake. Often it was her famous Date & Nut Cookies, but sometimes, if my brother and I had been on our best behaviour, she would bake a Chocolate Mayo Cake.
We often squabbled over who would get the corner piece, you know the one with all that fudgy chocolate frosting?
But usually my Grandfather would solve the squabble and take it for himself!
My husband Mark loves chocolate cake, and I’ve made several different recipes. I even recently made him the Ding Dong Cake from iambaker.net! Now that was a lot of work, but definitely worth the effort.
Mark loves my Chocolate Mayonnaise Cake too, so every now and then…..
I’m so grateful that I have all of Grandma’s recipes to this day, and you will see some of her other recipes on the blog.
I’m starting to work my way through them, so stay tuned! Her Chocolate Fudge Cake is amazing! And be sure to check out our Orange Cranberry Bundt Cake Recipe!
So making this Hellman’s chocolate mayonnaise cake was certainly a labor of love!
It’s so easy and the taste is out of this world! In my research for this post I also found similar mayonnaise cake recipes like Chocolate Mayonnaise Cake from Southern Living, Taste of Home and of course an updated one from Hellman’s!
Some bakers have even created a Chocolate Mayonnaise Sheet Cake.
As I mentioned above, Grandma was an amazing cook, raised on a farm, and had to provide hot and hearty meals to the farm hands every day for their noon dinner.
I can only imagine what time she had to get up to make the meal, since we’re talking early 1900’s and no modern-day appliances to ease the work! Well fast forward to today and her recipes still live on.
Here are the ingredients you will need for your Chocolate Mayonnaise Cake Recipe:
How Do I Make A Chocolate Mayonnaise Cake?
Directions – Preheat oven to 350F
1. Mix the mayonnaise, sugar and vanilla together in a large bowl and set aside.
2. Sift the flour, cocoa and baking soda together.
3. Add the flour mixture alternatively to the mayonnaise mixture, and add the cold water
4. Pour batter into a 9 X 9 greased and floured baking pan.
5. Bake at 350F for 35 to 40 minutes or until a toothpick in the center comes out clean.
6. Cool completely and frost with a Dark Chocolate Buttercream Frosting.
And serve with a big scoop of French Vanilla Ice Cream!
Please take a minute and watch the Old Fashioned Mayonnaise Cake Recipe video. You will see that with a few easy steps, you can create this awesome cake. It will feed 9 hungry people with a generous slice or 12 smaller slices.
Here is the video to follow for step by step instructions. It’s had over 60K views on Facebook!
In the comments below one of my readers turned my chocolate mayonnaise cake recipe completely gluten free and vegan!
She used gluten free flour and Hellman’s Vegan Mayonnaise.
How’s that for being creative!
This Old Fashioned Chocolate Mayonnaise Cake batter mixes up very quickly and the ingredients are right in your pantry. I think everyone has a jar of mayonnaise on hand.
I just love using a bundt pan for cake recipes, but this time I decided to use a 9X9 square pan and I’m glad I did! The cake rises beautifully, and because you grease and flour the pan, it will drop out quite nicely on an inverted cake plate.
The dark chocolate buttercream completes this rich and decadent cake. You can see my buttercream recipe right here. I think any Mom or Grandma would be happy to receive such a delightful sweet treat anytime!
This luscious and deliciously moist Chocolate Mayonnaise Cake Recipe comes from my Grandma's old recipe ledger. It's so easy and the taste is out of this world!
Servings: 9 servings
Calories: 363 kcal
all purpose flour
Mix the mayonnaise, sugar and vanilla together in a large mixing bowl and set aside.
Sift the flour, cocoa and baking soda together.
Add the flour mixture alternatively to the mayonnaise mixture, and add the cold water
Pour batter into a 9 X 9 greased and floured baking pan.
Bake at 350F for 35 to 40 minutes or until a toothpick comes out clean.
Ice with a Dark Chocolate Buttercream and serve with a big scoop of French Vanilla Ice Cream!
Related: Chocolate Fudge Cake | A Quick and Easy Recipe and Oh So Decadent!
Crock Pot Lemon Blueberry Cheesecake.
Lemon and Blueberry recipes are really popular right now, and this Crock Pot Lemon Blueberry Cheesecake is definitely a winner in the easy dessert recipe category! And since it’s summer, it’s really too hot to get the oven going, even with air conditioning! 🙂
So I’ve been doing some research into cheesecake recipes using a Crock Pot or Slow Cooker. This Lemon Blueberry Cheesecake is adapted from a basic cheesecake recipe I found on This Old Gal. This website also has some great tips on cooking with Crock Pots and Instant Pots. I just made an amazing Mint Chocolate Cheesecake in my Instant Pot, so if you are wanting to try that as well, check it out!
In addition to your Crock Pot, you will need a 7″ spring form pan and some parchment paper. It’s really important to fully grease your pan and that also includes the parchment paper. That way your beautiful Lemon Blueberry Cheesecake will easily slide out.
I’ve included the short video posted to our Facebook page Easy as Pie Recipes & More
The results? Well, you be the judge! I’m pretty sure this is the only way I’m making a cooked cheesecake from now on.
This Crock Pot Lemon Blueberry Cheesecake is so creamy and delicious! It's definitely an easy dessert recipe! Your family will absolutely love it!
Servings: 8 slices
graham cracker crumbs
8oz cream cheese
egg yolk (room temperature
real blueberry jam or preserves
Spring Form Pan
Grease the pan really well, putting a circle of parchment paper along the bottom, and covering the outside bottom with foil
Mix the graham cracker crumbs, butter and sugar together
Press the mixture into the base of the 7" spring form pan, pushing it up the sides a bit around the base
Chill while you are making the filling
Mix the cream cheese, sugar, lemon zest and vanilla with a hand mixer until creamy
Add the eggs one at a time and beat lightly
Add the cream, mixing it in by hand until it is blended
Pour into the spring form pan
Using a teaspoon drop the blueberry jam in spots across the top of the filling
Pull a knife slowly through the top, creating a marble effect
Get the Crock Pot Ready
Put 1" of water in the bottom of your crock pot
place the trivet with handles (I use the one I got with my Instant Pot) inside and set the cheesecake on top
Put two large sheets of paper towel over the top of the crock pot and set the lid on top
Cook on High for 2 hours
After 2 hours turn off heat and let the cheesecake sit inside the crock pot for 1 hour - do not remove the lid
Remove the cheesecake from the crockpot, place it on a cooling rack and let it sit for 1 more hour
Wrap the cheesecake in foil and refrigerate overnight
Place a generous spoonful of blueberry preserves in the centre
Dress with fresh blueberries and lemon peel
The actual cook time is 2 hours, the additional time is standing and cooling.
Fun Gummy Worm Treats you can make with your kids.
I love baking with children. They are so inquisitive, have boundless energy and it gives me a chance to share my passion with them. I first started with my oldest grandson, Nathan. We would make pancakes together when he came for a sleepover. Then that graduated to other recipes. He’s 20 now, and I’m hopeful he still knows how to make pancakes!
These Gummy Worm Treats are so easy and fun to make. You don’t even have to turn the stove on! Just microwave everything and mix it up. The fun part happens when it’s time to mix things up, add some chocolate or sugary candies, like gummy worms!
You can keep all of the ingredients for gummy worm treats on hand in your pantry, for when that day arrives.
You know that day? When the kids (or grandkids) are laying around, and the dreaded comment “I’m bored” is spoken every 5 minutes?
Now I know you might be thinking, “I don’t have time for this.” But if I could gently suggest that you take the time – it really is only a few minutes, the memories you will help to create will last forever. I still remember the first gingerbread house I made with my daughter Kris. She decorated it with pink and purple candies! She was so proud and to this day, makes gingerbread houses with her two younger children every year.
Making the rice krispie squares will probably need some assistance from Mom or Dad, Grandma or Grandpa – but then I usually just let the kids go when it comes to decorating. On this gummy worm treats recipe, I smooth a package of melted chocolate chips on top. You know, you really can never have too much chocolate. LOL. If Gummy Worms aren’t a favorite, then by all means, add other special treats – the possibilities are endless.
Take some pictures and share too. I would love to see the marvelous creations that result!
X 9 baking pan
crispy rice cereal
semi-sweet chocolate chips
of gummy worms in assorted colors
chocolate bits to add
optional - I used mini peanut butter cups!
Grease the 13 X 9 pan
Spread the mini peanut butter cups on the bottom of the pan
In a microwavable bowl, heat the butter and marshmallows on high for 1 minute
Take it out and stir and reheat if necessary until both are melted
Transfer the mixture to a very large mixing bowl
Stir in the crispy rice cereal until it is all coated
Spread the mixture into the pan until the chocolate covered bottom is coated and make sure you push it into the corners
In a medium microwave safe bowl, place the chocolate chips and microwave on high for 1 minute
Stir well to make sure the chocolate is completely melted
Spread all over the top of the crispy cereal treats mixture
Bring on the gummy worms!
Let the kids place whichever way they want
Cover the treats and set aside until firm
Cut into squares and enjoy!
Vanilla Berry Tart
I’ve had this recipe for Vanilla Berry Tart on my list to make for some time now. The combination of fresh berries, and delicious vanilla cream are just too irresistible, don’t you think? We’re so lucky too to be able to get fresh strawberries, blueberries and raspberries, just about any time of the year now.
I wanted to do something different for the tart base. My recipe called for shortcrust pastry – you know regular pie crust. Now my pie crust is the flakiest that you will ever make – IMHO! Yet, I love how many bakers are experimenting with different types of crusts and in particular the latest craze around using cookie dough as a substitute for pastry dough!
So what would go really well with yummy vanilla cream and these delicious mixed berries?
- I wanted a very special dessert to take to Family Dinner and I knew this Fruit Tart would fit the bill.
- We had just learned earlier in the week that a baby is on the way and this will be my sixth grandchild!
- I thought about sugar cookie dough, how delightfully easy it is to make, so light, yet richly delicious!
- And to make it even easier, I actually used a sugar cookie dough mix so the entire recipe only takes about 30 minutes to put together.
I mixed up the sugar cookie dough according to the instructions and baked it flat on parchment paper, just like a pizza.
Once it cooled, I transferred it to a pie dish that I would be able to transport it in. Next was to make the Vanilla Cream. This is a very easy recipe, and the trick to making any kind of cream, whether or not it’s chocolate, lemon or coconut – is to have all of your utensils and ingredients at hand, so that you don’t have to leave the pot – just keep stirring!
I let the vanilla cream cool just a bit – a trick here is to cover the cream with plastic wrap – let it stick to the top of the cream. This keeps a skin from forming. Next step was to spread the vanilla cream on top of the sugar cookie base, garnish with berries – and that’s it!
A delightful delicious vanilla berry tart and a dessert that disappeared in minutes. Yours will too!
An easy and delicious fresh mixed berry tart atop homemade vanilla cream you can make ahead of time, that's perfect for a birthday party or potluck with friends!
one quart of fresh strawberries
of fresh blueberries
of fresh raspberries
sugar cookie mix
makes 12 cookies
of whole milk
Sugar Cookie Base
Make the sugar cookie dough mix into a round pizza shape and bake it according to instructions on parchment paper and set aside to cool.
Clean all of the berries, wash, stem and slice the strawberries if they are really large.
Beat the eggs lightly in a two cup measuring up and set aside so you can reach it easily
In a medium saucepan, whisk the milk, sugar and cornstarch over medium heat, cooking just until the milk scalds - you will see bubbles around the edge.
Remove the pan from the heat.
Add about 3 tbsp. of the milk mixture into the eggs, and whisk lightly.
Next pour the egg mixture slowly into the milk mixture, stirring with the whisk constantly and immediately return to the heat.
Keep stirring until the cream starts to thicken and bubbles slightly - but not boiling.
Remove from the heat and stir in the vanilla.
Let cool slightly and put the vanilla in a large bowl to cool, covering it with plastic wrap and letting the plastic film onto the top of the cream.
Once cooled, spread the vanilla cream over all of the sugar cookie dough base, and mound it slightly in the middle.
Decorate with the mixed berries as you wish. I started with the sliced strawberries around the edge and then filled in with blueberries and finished with the raspberries and any leftover strawberries.
Cover and chill for 2-3 hours before serving.
Using a sharp knife, slice your tart into lovely pie wedges, and garnish with freshly whipped cream.
What’s your favorite Berry Tart recipe?
Tell me all about it in the comments below!
A rainy weekend at the trailer, and with the change in the weather, I’m thinking comfort food and something sweet!
I think homemade anything is the best – and this Easy Salted Caramel Sauce recipe is the best by far! And so easy to make too!
Salted caramel recipes are popular anytime. You can find salted caramel sauce recipes just about everywhere and there are some really good ones too! The sweet & salty flavor is so rich and creamy and really enhances just about anything.
What goes well with Salted Caramel?
Well, we use it on coffee cake, pancakes and now my newest recipe – Blueberry Pear & Walnut Galette. You can even make salted caramel candy!
Related: Ice Cream Sauce Trifecta – Chocolate, Strawberry and Caramel Sundae Sauces You Can Make at Home!
Now this salted caramel recipe uses heavy cream, the kind that has at least 35% milk fat.
I’ve been asked “can you make salted caramel sauce without cream?”
Yes, you can! Just substitute evaporated milk one for one if you wish.
This time I wanted to make something just a bit different, so I experimented with different flavors. The result is this thick caramel sauce recipe and the secret sauce is almond-flavored liqueur.
I used Amaretto Di Saronno, but I’m sure there are others. This salted caramel sauce recipe makes about a pint – and can be doubled to make more, which is what I will do the next time I make a batch.
I think these little jars of salted caramel sauce would make perfect gifts at Christmas time and for hostess gifts. I’ll use these cute little mason jars, like the ones shown here with twine ties around them. What do you think? You can click the link to get them for yourself!
Here is the Easy Salted Caramel Sauce Recipe, just for you.
- 1 cup dark brown sugar – well packed
- 4 tbsp. butter
- 1 tsp. sea salt
- 1/2 cup heavy cream
- 1 1/2 tbsp. Amaretto (almond flavoured liqueur)
(Prep time – about 30 minutes):
- In a medium sized saucepan mix the brown sugar, butter, sea salt, and heavy cream and cook over medium-low heat for about 5 minutes, stirring often, but not vigorously.
- As the caramel begins to thicken, cook for another 2 minutes
- Remove from heat and add the liqueur
- Return to the stove and cook for another 2 minutes
- Remove from heat and allow to cool for a few minutes
- Pour into glass jars for storage
- Tip: I poured the sauce into a 2 cup measuring cup and used that to pour into my little jars.
A delicious and easy Salted Caramel Sauce Recipe that makes up a thick sauce in minutes using heavy cream. We completely change the flavor with a hint of almond by adding almond liqueur, like Amaretto!
dark brown sugar
- well packed
almond flavored liqueur
In a medium sized saucepan mix the brown sugar, butter, sea salt, and heavy cream and cook over medium-low heat for about 5 minutes, stirring often, but not vigorously.
As the caramel begins to thicken, cook for another 2 minutes
Remove from heat and add the liqueur
Return to the stove and cook for another 2 minutes
Remove from heat and allow to cool for a few minutes
Pour into glass jars for storage
Tip: I poured the sauce into a 2 cup measuring cup and used that to pour into my little jars.