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Lady in Pine Kitchen, Retro
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Mammy's
Chocolate Mayonnaise Cake
2 cups sifted
all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 large eggs
1 2/3 cups sugar
1 teaspoon vanilla extract
1 cup mayonnaise
1 1/3 cups cold water
Frosting:
12 ounces semisweet chocolate chips
1 cup sour cream
1/2 teaspoon vanilla extract
2 ounces semisweet chocolate, melted
Preheat oven to
350 degrees F. Butter and flour two 9-inch round cake
pans; line the bottoms with wax paper. Onto a piece of wax paper sift the
flour, cocoa, baking soda and baking powder. In a large bowl with an
electric mixer on high, beat the eggs, sugar and vanilla extract for 5
minutes or until fluffy. Reduce the speed to low and blend in the
mayonnaise.
Using a wooden spoon stir the flour mixture into the egg mixture, 1/3 at a
time, alternating with the water and beginning and ending with the flour.
Divide the batter evenly between the pans and bake for 30 minutes or until
a toothpick inserted in the center comes out with moist crumbs. Cool the
cake in the pan on a rack for 10 minutes. Turn out onto the rack, peel off
the paper, and let stand 5 minutes more.
Frosting: While the cake cools, in a small saucepan stir the
chocolate chips over moderately low heat until melted. Remove from heat and
stir in the sour cream and vanilla. Ice the cake between the layers, on the
sides, and
on top with the chocolate frosting, then drizzle the melted chocolate in a
decorative pattern.
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