I’ve always heard of cakes being made with mayo or sour cream, but I haven’t tried the mayo one yet. This cake came out really moist and tasted rich. I opted to make cupcakes instead of the cake, because for some strange reason no one likes to cut a slice of cake, but they’ll grab a cupcake in a heart beat. It makes about 2 dozen cupcakes, which I baked for 20 minutes until toothpick tested done. I also used a canned frosting due to being short on time, but I am posting the frosting recipe that came on the card.

We got a sample of this mayonnaise from a food show we recently attended and fell in love with the taste. It’s really creamy and has more flavor then the regular mayonnaise I by, so now needless to say this is our new staple in our house.


Duke’s Chocolate Cake
(Adapted from Duke’s Mayo)

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6 tablespoons cocoa
3 cups all-purpose flour
1 tablespoon baking soda
¼ teaspoon salt
1 ½ cups sugar
1 ½ cups Duke’s Mayonnaise
1 ½ teaspoon vanilla extract
1 ½ cups cold water

Preheat oven to 350 degrees F., grease and flour two 8 inch cake pans. Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well.


Combine mayonnaise, vanilla and water with an electric mixer at low speed.


Once smooth, slowly add dry mixture until just incorporated (do not over-beat).


Pour batter into cake pans and bake for 30 minutes or until done.


Cool on wire racks and frost with chocolate icing.


Chocolate Icing:
1 cup butter, softened
1 cup cocoa
1 teaspoon vanilla extract
5-6 cups confectioners’ sugar
6 or more tablespoons milk

In a bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. Add vanilla. Add confectioners’ sugar alternately with milk until icing reaches a spreadable consistency. (You may need all 6 cups of sugar; you may need more than 6 tablespoons milk.)

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