Mayonnaise Cake

by Sheryl

My mother is the sole reason for me to start baking this cake. She always baked this when I have a bad day. The first time she baked this cake was when I was a child, and I got bruises from my legs because I slipped. I thought she’s going to beat me, but I was wrong. To sum it all, she baked this cake for me, which makes me feel like I am in heaven and forget all the pain I’m in. Now, I have a family, and the tradition is still there.

Mayo is simply oil, vinegar, and egg, and while you might only add an extra egg to try to achieve the same result. I want to point out that the oil keeps the cake soft, the egg allows the batter to retain moisture, and the acid in the vinegar provides the chocolate flavor. When you need a delicious, easy to make a layer cake, look no further than this Mayonnaise Cake. This dessert ‘s rich flavor, enhanced with coffee, contrasts perfectly with the light and fluffy buttercream. On birthdays this cake will be a hit.

Ingredients:

2 cups all-purpose flour
1 1/2 tsp baking soda
1 cup white sugar
1/4 tsp salt
1 cup of water
3/4 cup mayonnaise
2 (1 oz) squares unsweetened chocolate, melted

Directions:

1. Preheat oven at about 175 degrees C (350 degrees F). Prepare a 9-inch square pan with grease and flour.

2. Sift the rice, soda, sugar, and salt together in a large pot. Add the water, mayonnaise, and the chocolate melted. Well, mix in well.

3.Bake at least 35 minutes, or until done. Frost using your favorite icing.

Note:

Cake without frost does not need to be cooled. Cover and hold at room temperature. It will only need cooling, depends on what frosting you use. Frosting based on cream cheese should always be cooled.

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