CHOCOLATE MAYONNAISE CAKE: Three Recipes for National Chocolate Cake Day!

Today is National Chocolate Cake Day! To celebrate the holiday I thought I'd post three great recipes for Chocolate Mayonnaise Cake. I've posted about chocolate mayonnaise cake before. You'd be surprised how many recipes there are. Seems like everyone's Aunt Sadie had a recipe. But it shouldn't be a surprise to you that mayonnaise was used so often in past generations. Do you remember mayonnaise in Jell-o molds? That used to be a staple at special occasions all over the U.S. If you don't remember, be glad! But in cake, it really works!

As I said there are many recipes for Chocolate Mayonnaise Cake. Here are two Retro recipes for Hellmann's Chocolate Mayo Cake and a newer recipe for a Chocolate Mayonnaise Bundt Cake. I have found several of these ads over the years--some recipes use eggs and some don't. I think the earlier recipes must be from the 30s and early 40s. 

Mayonnaise Cakes are really moist, so it's hard to go wrong on any of these recipes.

Word to the wise: Don't taste the batter before it's baked. It will taste a bit odd, but the final results will be delicious.

Want to try a variation of the recipes above? Use Miracle Whip instead of Mayonnaise. Totally different flavor. Most people are particular when it comes to the choice between Mayonnaise and Miracle Whip. I still think it's worth trying Miracle Whip in this chocolate cake recipe... or for that matter, in the bundt cake recipe below. 

And, just for good measure, here's a third recipe for Chocolate Mayonnaise Cake!

Chocolate Mayonnaise Bundt Cake

Ingredients
1 cup sugar
2 cups flour
6 Tbsp dark cocoa
2 tsp baking soda
1 tsp vanilla (or whatever you have)
1 cup mayonnaise (or Miracle Whip)
1 egg, whipped
1 cup lukewarm water
1 cup chocolate chips or chopped dark chocolate 70% or higher cacao
powdered sugar

Directions
Blend dry ingredients.
Mix in vanilla, mayonnaise, egg, and water-- just enough to get all ingredients blended.
Fold in chocolate chips (broken up chocolate)
Pour into greased Bundt pan.
Bake at 375 degrees for about 35 minutes or until toothpick comes out clean.
Cool cake.
Dust with powdered sugar.

CHOCOLATE MAYONNAISE CAKE: 3 Recipes for Chocolate Cake Day

Today is National Chocolate Cake Day! So to celebrate the holiday I thought I'd post three great recipes for Chocolate Mayonnaise Cake. I've posted about chocolate mayonnaise cake before. You'd be surprised how many recipes there are. Seems like everyone's Aunt Sadie had a recipe. But it shouldn't be a surprise to you that mayonnaise was used so often in past generations. Do you remember mayonnaise in jello molds? That used to be a staple at special occasions all over the U.S. If you don't remember, be glad! But in cake, it really works!

As I said there are many recipes for Chocolate Mayonnaise Cake. Here are two Retro recipes for Hellmann's Chocolate Mayo Cake and a newer recipe for a Chocolate Mayonnaise Bundt Cake. I have found several of these ads over the years--some recipes use eggs and some don't. I think the earlier recipes must be from the 30s and early 40s. 

Mayonnaise Cakes are really moist, so it's hard to go wrong on any of these recipes.

Want to try a variation of the recipes above? Use Miracle Whip instead of Mayonnaise. Totally different flavor. Most people are particular when it comes to the choice between Mayonnaise and Miracle Whip. I still think it's worth trying Miracle Whip in this chocolate cake recipe... or for that matter, in the bundt cake recipe below. Word to the wise: don't taste the batter before it's baked. It will seem a bit odd, but the final results will be delicious.

And, just for good measure, here's a third recipe for Chocolate Mayonnaise Cake!

Chocolate Mayonnaise Bundt Cake

Ingredients
1 cup sugar
2 cups flour
6 Tbsp dark cocoa
2 tsp baking soda
1 tsp vanilla (or whatever you have)
1 cup mayonnaise (or Miracle Whip)
1 egg, whipped
1 cup lukewarm water
1 cup chocolate chips or chopped dark chocolate 70% or higher cacao
powdered sugar

Directions
Blend dry ingredients.
Mix in vanilla, mayonnaise, egg, and water-- just enough to get all ingredients blended.
Fold in chocolate chips (broken up chocolate)
Pour into greased Bundt pan.
Bake at 375 degrees for about 35 minutes or until toothpick comes out clean.
Cool cake.
Dust with powdered sugar.

Hershey Bar Chocolate Cake: National Chocolate Cake Day

Today is National Chocolate Cake Day! It's no secret that I love chocolate cake.. in any form or variation! Well, this ultimate chocolate cake known as the Hershey Bar Chocolate Cake is a favorite and perfect for National Chocolate Cake Day!

Growing up in Philadelphia, my family often visited the Hershey Factory in near-by Hershey, PA. What an amazing Family outing. It truly was a Willy Wonka experience. At the end of the factory tour, each child was given a Hershey Bar! I'm not talking mini, either, these were the 'regular' sized bars. Since I was used to buying penny candy (remember that?), this was a huge treat. Visiting the Hershey factory was an experience I'll never forget, and even though I might now opt for more refined single origin organic dark chocolate, I'll never turn down a Hershey's Milk Chocolate Bar.

So here's another Classic Chocolate Cake recipe. You'll find this in many of the older Hershey Cookbooks. And, yes, you can make it with high end dark chocolate and syrup, but try it first with Hershey chocolate bars and Hershey's syrup. This easy to make cake will satisfy any chocoholic!

HERSHEY BAR CHOCOLATE CAKE

Ingredients

1 cup buttermilk
2-1/2 cups flour
Pinch of salt
1/4 teaspoon baking soda
1/2 cup sweet butter, softened
2/3 cup Hershey's chocolate syrup
1-1/2 cups sugar
4 eggs
2 teaspoons vanilla
6 Hershey's Milk Chocolate bars, melted and cooled

Directions

Heat oven to 350. Butter either a 12 cup Bundt Pan or 10" tube pan. 

In medium bowl, whisk together flour, salt, and baking soda. Set aside. 

Cream butter, sugar, eggs, and vanilla with electric mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined. 

Pour into prepared pans.
Bake in Tube or Bundt pan for 45 minutes to an hour -- or until done.
Cover with foil immediately to steam and make cake moister.
Keep covered until cake is completely cool.

HERSHEY BAR CHOCOLATE CAKE

Today is National Chocolate Cake Day! I may have celebrated a day early with the posting for National Pistachio Day with a Chocolate Pistachio Bundt Cake! I love chocolate cake.. in any form or variation! But it's no secret that this cake--the ultimate chocolate cake known as the Hershey Bar Chocolate Cake is a favorite and perfect for National Chocolate Cake Day!

Growing up in Philadelphia, my family often visited the Hershey Factory in near-by Hershey, PA. What an amazing Family outing. It truly was a Willy Wonka experience. At the end of the factory tour, each child was given a Hershey's Bar! I'm not talking mini, either, these were the 'regular' sized bars. Since I used to buying penny candy (remember that?), this was a huge treat. Visiting the Hershey factory was an experience I'll never forget, and even though I might now opt for more refined single origin organic dark chocolate, I'll never turn down a Hershey's Milk Chocolate Bar.

So here's another Classic Chocolate Cake recipe. You'll find this in many of the older Hershey Cookbooks. And, yes, you can make it with high end dark chocolate and syrup, but try it first with Hershey chocolate bars and Hershey's syrup. This easy to make cake will satisfy any chocoholic!

HERSHEY BAR CHOCOLATE CAKE

Ingredients

1 cup buttermilk
2-1/2 cups flour
Pinch of salt
1/4 teaspoon baking soda
1/2 cup sweet butter, softened
2/3 cup Hershey's chocolate syrup
1-1/2 cups sugar
4 eggs
2 teaspoons vanilla
6 Hershey's Milk Chocolate bars, melted and cooled

Directions

Heat oven to 350. Butter either a 12 cup Bundt Pan or 10" tube pan. 

In medium bowl, whisk together flour, salt and baking soda. Set aside. 

Cream butter, sugar, eggs and vanilla with electric mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined. 

Pour into prepared pans.
Bake in Tube or Bundt pan for 45 minutes to an hour -- or until done.
Cover with foil immediately to steam and make cake moister.
Keep covered until cake is completely cool.