Grandma Raszman'S Mayonnaise-Chocolate Cake
A moist, rich chocolate cake with a subtle tang from mayonnaise, perfect for family gatherings or special occasions, combining classic flavors with simple ingredients.
Ingredients
Instructions
- Mix all ingredients together until blended.
- Pour batter into two round tins or a 9 x 13-inch pan.
- Bake at 325°F in a glass pan or 350°F in a metal pan until done.
Tips & Substitutions
For a lighter texture, use cake flour instead of all-purpose flour. If you're out of mayonnaise, Greek yogurt can be a great substitute, adding moisture without altering the flavor significantly. Ensure your cocoa is fresh for the best chocolate flavor. Mixing the ingredients by hand will help avoid overmixing, which can make the cake dense.
Serving Suggestions
Serve this cake with a dusting of powdered sugar or a dollop of whipped cream for added richness. It pairs beautifully with Ashleigh'S Sweet Toast, offering a delightful contrast. For a complete dessert experience, consider serving it alongside a scoop of vanilla ice cream or a fresh fruit salad.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it to extend its freshness for up to a week. To reheat, microwave individual slices for about 10-15 seconds, or enjoy it cold, as the flavors continue to develop.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Raszman'S Mayonnaise-Chocolate Cake contains roughly 800 calories, with 19g protein, 112g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (97% of the Daily Value), iron (68% of the Daily Value), and vitamin C (48% of the Daily Value). Note that it is relatively high in sodium, at 1204mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but it may alter the texture slightly. Keep in mind that whole wheat flour can make the cake denser, so consider mixing it with some cake flour for a lighter result.
What can I use if I don't have cocoa powder?
If you don't have cocoa powder, you could use carob powder as a substitute, though it will provide a different flavor. Alternatively, you can make a vanilla version of the cake by omitting the cocoa and increasing the vanilla flavoring for a unique twist.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Baking times may vary depending on your oven and the type of pan used, so keep an eye on it towards the end of the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).