Chocolate Mayonnaise Cake
Serves: serves 12
  • • 2 cups all-purpose flour
  • • ⅔ cup unsweetened cocoa powder
  • • 1-1/4 tsp. baking soda
  • • ¼ tsp. baking powder
  • • 3 eggs
  • • 1-2/3 cups sugar
  • • 1 tsp. vanilla extract
  • • 1 cup Hellmann's® Mayonnaise
  • • 1-1/3 cups water
Caramel Frosting
  • 3 Tbsp butter
  • 1 cup brown sugar
  • ½ cup + ½ cup evaporated milk
  • ⅛ tsp salt
  • 3-1/2 cups powdered sugar
  • ¾ tsp vanilla
  1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
  2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
  3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
  4. Bake 30 minutes or until toothpick inserted in centres comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.
Caramel Frosting
  1. Melt butter in a saucepan over medium heat. Stir in Brown sugar, ½ cup evaporated milk and salt. Bring to boil, stirring constantly. Remove and cool to lukewarm.
  2. In a large bowl add powdered sugar and vanilla. Add cooled caramel and beat with mixer until smooth. It will be stiff, so add evaporated milk by Tbsp until you reach a good spreading consistency.
  3. NOTE: this is a stiff icing. If as you work it becomes too stiff, just beat in more evaporated milk and continue.
Chocolate Ganache – ½ cup dark chocolate chips, 3-5 Tbsp evaporated milk. Microwave on high for 30 second intervals until smooth.
Recipe by Eat In Eat Out at