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This is the best from scratch cake I've ever made, it's very moist.
Chocolate Mayonnaise Cake
2 cup un-sifted flour
2/3 cup unsweetened cocoa
1-1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1-2/3 cup sugar
1 tsp vanilla
1 cup mayonnaise
1-1/3 cup milk
Grease and flour bottoms of two 9 x 1 1/2-inch round cake pans.
In a medium bowl, stir flour, cocoa, baking soda and baking powder;
set aside.
In a large bowl with mixer at high speed, beat eggs, sugar and
vanilla, scraping bowl occasionally, 5 minutes or until light and
fluffy. Reduce speed to low; beat in mayonnaise until blended. Add
flour mixture in 4 additions alternately with milk, beginning and
ending with flour. Pour into prepared pans.
Bake as 350 degrees for 30 to 35 minutes or until cake tester inserted
in center comes out clean. Cool in pans on wire racks 10 minutes.
Remove; cool completely on racks. Frost as desired.
Chocolate butter cream is the best.
Chocolate Mayonnaise Cake
2 cup un-sifted flour
2/3 cup unsweetened cocoa
1-1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1-2/3 cup sugar
1 tsp vanilla
1 cup mayonnaise
1-1/3 cup milk
Grease and flour bottoms of two 9 x 1 1/2-inch round cake pans.
In a medium bowl, stir flour, cocoa, baking soda and baking powder;
set aside.
In a large bowl with mixer at high speed, beat eggs, sugar and
vanilla, scraping bowl occasionally, 5 minutes or until light and
fluffy. Reduce speed to low; beat in mayonnaise until blended. Add
flour mixture in 4 additions alternately with milk, beginning and
ending with flour. Pour into prepared pans.
Bake as 350 degrees for 30 to 35 minutes or until cake tester inserted
in center comes out clean. Cool in pans on wire racks 10 minutes.
Remove; cool completely on racks. Frost as desired.
Chocolate butter cream is the best.