It's been awhile since I've made a cake. I've been so consumed with making summer desserts because of the heat and humidity that the thought of having the oven on to preheat it and bake something would send me into a hot flash! To Read More, Click On The Recipe Title.
But today there's no humidity and the temperature outside is down and I took advantage of it. Have you ever made a mayonnaise cake?? Putting mayonnaise in a cake as the fat makes it moist,very moist and yummy. I know it's weird putting a condiment in a cake but it works! I don't remember where I found this recipe, It's called "Old Time Fudge Cake". After I started the cake I realized I didn't have the ingredients to make the frosting that went with it, that was smart of me huh! So I put a chocolate buttercream frosting from the Land O Lakes site on it, I think I did pretty good. I am by no means a good cake decorator but I didn't have to decorate just slather!
This was a 3 layer cake, I wish the frosting between the layers was thicker, maybe next time I'll just make 2 layers so there's more frosting for the layers. Do you see how the cake shines? That tells you that it's moist. Adding mayonnaise to the cake doesn't add any flavor to it so don't worry about that, it's there as the fat for the cake. Mayonnaise has oil and eggs in it and does a great job of making a cake moist. Ok enough about mayonnaise here's the recipe! I will also post the recipe for the frosting that should have gone with this cake that I didn't make just in case you want to make it.
OLD TIME FUDGE CAKE
2 3/4 cup(s) all-purpose flour
1 2/3 cup(s) sugar
1 cup(s) unsweetened cocoa
1 cup(s) mayonnaise
1 tablespoon(s) vanilla extract
2 teaspoon(s) baking powder
3/4 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 large eggs
1 1/2 cups water
1 1/2 package(s) (8-ounce) semisweet-chocolate squares
1 1/2 cup(s) heavy cream, substitute whipping cream
Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line cake pans with waxed paper; grease waxed paper. In large bowl, with mixer at low speed, beat flour, sugar, cocoa, mayonnaise, vanilla extract, baking powder, baking soda, salt, eggs, and 1 1/2 cups water until blended. Increase speed to high; beat 2 minutes. Pour batter evenly into pans. Bake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans; remove waxed paper. Cool cake layers completely on racks. Meanwhile, prepare chocolate frosting: Coarsely chop semisweet-chocolate squares. In 2-quart saucepan over low heat, heat chopped chocolate and heavy cream until chocolate is melted and smooth, stirring frequently. Remove saucepan from heat; refrigerate until frosting is an easy spreading consistency, about 1 3/4 to 2 hours. (Frosting should hold a peak when lifted with a spoon.). Place 1 cake layer on cake plate; spread with about 1/2 cup frosting. Repeat layering, ending with a cake layer. Spread remaining frosting over cake.
This is the frosting I used for the cake, the chocolate variation is at the bottom of the recipe.
LUSCIOUS BUTTERCREAM FROSTING
Land O Lakes
Preparation time: 10 min
Yield: 2 1/3 cups
4 cups powdered sugar
1/4 cup milk
1/2 cup LAND O LAKES® Ultra Creamy™ Butter ( I used regular butter)
2 teaspoons vanilla Food color, if desired
Combine all ingredients except food color in large bowl. Beat at low speed until well mixed. Increase speed to medium; beat, scraping bowl often, until light and fluffy. Tint frosting with food color, if desired.
VARIATIONS:*Luscious Chocolate Frosting: Add 3 (1-ounce) squares unsweetened baking chocolate, melted, cooled. Beat in 1 to 2 tablespoons additional milk to reach desired spreading consistency.