Recipe by meanwoman
One of the first cakes I learned to bake back in the 1950's. I had to rename it because my boss would not even think about eating a cake called Mayonnaise Cake. My mom can't remember where it came from, but it's moist and chocolatey and doesn't need frosting. The mayo provides the eggs, oil, and salt.
Top Review by LEM413
I was pretty pleased with how it came out. I was dubious for many reasons (like I'd never heard of a mayonnaise cake before, let alone made one and I used a vegan mayonnaise, Nayonaise). However, I was quite pleasantly surprised. It's not very chocolate-y, but it is quite moist and overall good! I even greased the pan with the Nayonaise because I didn't have any butter or shortening and it did the trick!
- 1 cup boiling water
- 1⁄2 cup raisins
- 1 teaspoon baking soda
- 1 cup mayonnaise
- 1 teaspoon vanilla
- 1 cup white sugar
- 1 tablespoon cinnamon
- 3 tablespoons cocoa powder
- 1 3⁄4 cups flour
- 1 cup chopped walnuts (optional)
Directions See How It's Made
- Pour boiling water over raisins.
- Stir in baking soda and let stand while mixing cake.
- Stir together mayo, vanilla, sugar, cinnamon, cocoa powder all at once.
- Add the flour, raisin mixture, and nuts.
- Pour into greased 8" x 8" pan.
- Bake 300 degrees F for 30-35 minutes.
- Let cool in pan.