Prep 20 mins
Cook 35 mins
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.
- 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)
- 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.
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!