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Chocolate Mint Mayonnaise Cake

Chocolate Mint Mayonnaise Cake

Cris Wise

Cris Wise

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews

Lillian
35

Lillian

7/3/2006

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 grocery 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
20

JULIE COWEN

8/26/2003

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 made 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
14

CONNIEMM

8/1/2003

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. 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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