Moms Chocolate Mayonnaise Cake Cream Cheese Icing Recipes

CHOCOLATE CAKE & FROSTING MADE OUT OF MAYONNAISE

Steps:

• Preheat oven to 350°F. Spray a Bundt pan generously with nonstick baking spray.
• In a medium bowl, combine flour, cocoa powder, and baking soda-set aside.
• In a large bowl, beat eggs, sugar and vanilla for 1-2 minutes until light and fluffy.
• Add in mayonnaise at lower speed until blended.
• Alternate adding in the water and flour mixture starting with the flour mixture, and ending with the flour mixture. Combine until there are no more flour streaks.
• Pour batter into the Bundt pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Once done, allow to cool completely before removing from the cake pan.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
• Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.

CHOCOLATE MAYONNAISE CAKE

Steps:

• In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.

MOM'S CHOCOLATE MAYONNAISE CAKE WITH CHOCOLATE DELUXE FROSTING

Steps:

• Mix cake ingredients together and bake at 375 degrees for 30 minutes in a 9x13 greased and floured pan.
• Mix together Frosting ingredients until creamy.
• Smooth over cooled cake.
• Keep covered and kept in fridge so frosting won't melt.

CHOCOLATE MAYONNAISE CAKE WITH CREAMY FROSTING

Steps:

• FOR THE CAKE: Preheat oven to 350°F Measure ingredients into mixing bowl in order given. Mix together well. Spread in greased 9 x 13 inch pan. Bake in oven for 30 minutes until an inserted wooden pick comes out clean.
• FOR THE FROSTING: Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. I strain this mixture through a sieve just to make sure it is very smooth.
• Cream butter, sugar and vanilla in bowl until light, white and fluffy. Add cooled thickened milk. Beat until mixture resembles whipped cream.
• Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.

CHOCOLATE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°. Line the bottom of two 8 or 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier than just grease and flour).
• If you prefer to bake the cakes in 4 separate pans, see the notes at the bottom.
• In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside.
• In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
• Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute. The batter will be thin.
• Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 30 to 35 minutes for the 9 inch pans or 33 to 37 minutes for the 8 inch pans (a toothpick inserted in the center of the cakes should come out clean).
• Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.)
• To make the cream cheese frosting, combine the cream cheese and butter, and beat until soft and creamy.
• Add the powdered sugar and vanilla beat on low speed until the sugar is mixed in then beat on high speed until smooth, about 2 to 3 minutes.
• Slice each layer of cake in half horizontally by using a cake leveler or by placing each layer of cake on a turntable and use a serrated knife to slice through the cake as you turn the turntable. This will give you 4 layers to fill and stack. To transfer each layer, use a thin plastic cutting board to slide under the layers.
• Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.
• Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.