I’ve heard about mayonnaise cakes for the longest of times. Certainly they have been around forever. Your precious mama and grandma, most likely, made them for you. I’m pretty certain mine did even though I despise mayo or miracle whip. If you have been around here, you know the story, how my mean sister made me eat a heaping tablespoon of the white stuff.
This is the only way I will ever eat it. Ever! You will not notice it at all, I promise. It makes the cake very moist, even when using a cake mix. Go ahead and try it, you will be glad you did. I will be making one from scratch soon and look forward to sharing it, along with two other mayonnaise cakes I made this past week. Yes, my boys really love them. They don’t know what the secret ingredient is, I’m not certain I’m going to tell them, either. 😉
Devil’s Food Mayonnaise Cake
- 15.25 oz. Pillsbury Devils Food Cake Mix
- 1 cup mayonnaise
- 3 eggs
- 1 1/4 cup cold coffee
- 2/3 cup dark chocolate chips
- can chocolate frosting
Preheat oven to 350 degrees F. Grease and flour bundt pan.
Pour into prepared bundt pan. The flour is a little too much. My boys helped. 🙂
Cook in preheated oven 30 to 40 minutes. Checking just before earliest time and adjusting time, if needed. It is done when toothpick inserted comes out clean with the exception of dark chocolate chips.
Cool in pan 10 minutes. Run a plastic knife around pan and tube, to help loosen cake.
Turn out of pan onto cooling rack. Move to cake plate. Flip over to drizzle with frosting if you wish. I did but really liked the way it is this way.
To drizzle frosting: Remove plastic cover and topping off can of frosting. Microwave 10 to 20 seconds until it can be drizzled over cake. Cut you a piece now, it won’t last long!