This light and moist chocolate cake was created, according to food legend, by the wife of a Hellman’s salesman to help increase his sales. Although it might seem like an odd ingredient for a cake, the mayonnaise is used in place of oil. The cake is easy to throw together with just a few basic pantry items. The rich dessert is terrific as is or can be made even more decadent with the addition of chocolate or peanut butter frosting. Serve it up with a scoop of vanilla ice cream, and it’s sure to be a home run.
Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans (see note); set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.
Frost, if desired, or sprinkle with powdered sugar.
Note: Or, prepare cake mix as above in 13-by-9-inch baking pan and bake 40 minutes, or until toothpick inserted in center comes out clean.
