Light Version Chocolate Cinnamon Mayo Cake

"I got this recipe from a co-worker back in 1970. She brought this to a pot-luck, but didn't tell the men it was made with mayo for fear they wouldn't eat it. Well, it was a big hit and it still is! I've made modifications over the years, but it is still a really good and easy cake. I still haven't figured out a way to make the frosting without using real powdered sugar, tho."
photo by Annacia photo by Annacia
photo by Annacia
Ready In:




  • Pre-heat oven to 350.
  • Mix all ingredients in order given.
  • Pour into a greased and floured 13x9x2 pan.
  • Bake 30-35 minutes or until pick inserted in center comes out clean.
  • Let cool in pan placed on wire rack.
  • Cream sugar, cocoa, butter and cream cheese until smooth.
  • Add vanilla and coffee and whip until well blended.
  • Add more margarine & cream cheese if necessary to get spreadable consistency.
  • Leave cake in pan and spread frosting over top.

Questions & Replies

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  1. Annacia
    First of all, whats not to love about chocolate, cinnamon and coffee? From a diabetic point of view this is outstanding. I used regular Splenda (not the Baking Blend) so my cake is sugar free and the mayo is low fat and no cholesterol. I love the flavor and the really low fat, sugar free aspect. What I had a problem with is the working of the recipe. Make exactly as directed the batter was actually cookie dough. I started adding more liquids (coffee then water and then some skim milk). I didn't measure the liquids but I know that I added at least a 1/2 cup and possibly up to 2/3 cup before I got a cake batter that was pour-able. It could well be the added liquids that increased the volume but it didn't rise much (I used an 8x8 pan). I omitted the frosting and used some canned peached in juice that I thickened for a topping to keep it healthy.


<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>
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