“Don't let the mayo put you off - this is our family's favorite birthday and every other occasion cake, very moist and devilishly rich! This cake stores well at room temperature and is great for picnics.” - by Cris Wise
Ingredients
Adjust Servings
Original recipe yields 2 9 inch cake layers
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Sift together the flour, baking soda, salt, 1 cup white sugar, and 1/2 cup cocoa. Add mayonnaise, 1 teaspoon vanilla, and water. Beat with and electric mixer on medium speed for 3 to 4 minutes. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Turn oven off, remove cake layers and allow to cool for 10 minutes in pans. Invert 1 layer onto a serving plate and the other layer onto a cooling rack. Top layer on plate with enough unwrapped mints to fully cover top. Return cake to oven for 3 to 5 minutes to soften chocolate mints, then spread evenly with a spatula. Top with second cake layer and allow to cool before frosting.
- To Make Fudge Frosting: Combine 6 tablespoons cocoa, 2 cups white sugar, 2/3 cup milk, 1/2 cup butter, and a pinch of salt in a saucepan over medium high heat. Stirring constantly bring mixture to a boil and reduce heat to low, allowing mixture to boil gently for 3 minutes without stirring.
- Remove from heat and let cool for 3 minutes before beating in 1 teaspoon vanilla extract. Beat with an electric mixer until just barely thick enough to spread without running off the cake. Spread over top of cooled cake.
Nutrition
Amount Per Serving (24 total)
- Calories
- 267 cal
- 13%
- Fat
- 12.4 g
- 19%
- Carbs
- 39.3 g
- 13%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
"This is an excellent cake - a few tips, though. For true mint lovers, the mint between the layers just isn't enough; for that extra oomph get crumbled Andes mints in your baking section of the grocer..." See morey store and add approx 1/4 c right into the cake batter while mixing. They melt into the cake when baking and come out great! I also sprinkled some on top of cake after icing. Use a different, thicker fudge frosting - this one is too thin. Also, don't cook for the full time listed - I cooked for about 20 mins and stick with the old toothpick test and you'll be ok. Also found I needed to make two batches for the cake to be thick and moist as we like."
JULIE COWEN
"This cake was fabulous. I made it for my husband's birthday, and, although he says he hates mayonnaise and can taste it in anything, he hadn't a clue there was mayo in the mix! The second time I mad..." See moree the cake, I substiuted chcolate caramel bars for the chocolate mint patties, since I am not a huge fan of mint. It was even better with a layer of peanuts on top of that to make a chocolate Snickers cake! I will definitely be passing this recipe along to all of my friends and family!"
CONNIEMM
"I made this cake for my son's 4th birthday party. It was great! People told me they really liked the cake. I was a little concerned by some of the reviews that talked about the icing being runny. ..." See more I beat the icing for several minutes and when it still seemed runny, I put the icing pan in the freezer where it firmed up quite nicely. I highly recommend this cake and will be saving the recipe."
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