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World War II Chocolate Mayonnaise Cake

Source of Recipe


From "America's Best Lost Recipes"



List of Ingredients



• -- For the cake --
  
• 2 cups all-purpose flour
  
• ¼ cup Dutch-processed cocoa powder
  
• 1½ tsp baking powder
  
• 1 tsp baking soda
  
• 1 cup mayonnaise
  
• 1 cup granulated sugar
  
• 1 tsp vanilla extract
  
• 1 cup water
  
• .
  
• -- For the Frosting --
  
• 4 Tbsp unsalted butter
  
• ½ cup packed light brown sugar
  
• 2 Tbsp milk
  
• 1 cup confectioners' sugar
  






Instructions



1. Adjust an oven rack to the middle position and heat the oven to 350° F. Grease and flour a 9-inch square baking pan.
   
   
2. Whisk the flour, cocoa, baking powder and baking soda in a medium bowl. Stir the mayonnaise, granulated sugar and vanilla together in a large bowl until smooth. Add the water and stir until combined. Whisk in the flour mixture until incorporated. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, at least 45 minutes.
   
   
3. For the frosting, melt the butter in a small saucepan over medium-high heat. Stir in the brown sugar and bring to a boil. Boil until the mixture begins to thicken, about 2 minutes; then, off the heat, carefully stir in the milk. Return to a boil, then remove the heat to cool until just warm, about 30 minutes.
   Stir in the confectioners' sugar and spread the icing evenly over the cake.
   
   Makes 12 servings.
   
   






Final Comments


The cake can be stored at room temperature for up to 3 days.