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World War II Chocolate Mayonnaise Cake




Source of Recipe


America's Best Lost Recipes


List of Ingredients




2 cups all-purpose flour

1/4 cup Dutch-processed cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 cup mayonnaise

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup water

For the frosting:

4 tablespoons unsalted butter

1/2 cup packed light brown sugar

2 tablespoons milk

1 cup confectioners sugar



Recipe



Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 9-inch square baking pan.

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.

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 from the heat to cool until just warm, about 30 minutes.

Stir in the confectioners sugar and spread the icing evenly over the cake. The cake can be stored at room temperature for up to 3 days.

Makes 12 servings.