You should consider baking someone you love a Mayonnaise
Chocolate Cake just like this one here. A cake that is all a chocolate cake should
be – dark, rich and moist. A mayonnaise cake that makes people ooh and aah.
A great substitute cake using mayonnaise instead of the eggs and oil.
2 cups Flour
1 cup Sugar
1/2 cup Cocoa
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1 cup + 2 Tb Ice water
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 13 x 9 x 2 inch cake pan
Sift together the first four
ingredients. Add the ice water and vanilla. When mixed
thoroughly, fold in the mayonnaise. If you're using a mixer, fold the
mayonnaise in by hand. Stir just until mixed, do not over beat.
Pour Mayonnaise Chocolate Cake batter into prepared pan and bake.
Mayonnaise cake is done when it starts to pull away from the sides of the pan and the top starts to crack; you can also use a toothpick test, do not overcook.
1/2 cup Butter
1 lb Powdered sugar
1/2 cup Cocoa
2 Tb Milk
1 tsp Vanilla
Cream the butter, 1/2 sugar and salt. Mix in the cocoa and 1 tablespoon milk.
Add sugar and milk until the consistency is right and then beat at mixer's highest speed. Frost cake immediately.
It's also a very easy cake, you can make it in one bowl with a wooden spoon. Be sure to use real mayonnaise (not light) and cold water so that the mayonnaise doesn't separate. The mayonnaise is in place of the shortening and eggs.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get cool butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!