one9 inch 23 cm ) double-layer cake
By Karen Morgan
It may sound crazy to use mayonnaise in a sweet, chocolatey cake, but when you break mayo down into its component parts—eggs, oil, vinegar—they’re all things you’re likely to be throwing into the mixer anyway. Vinegar even adds moistness and enhances chocolate flavor.
Chocolate mayonnaise cakes have been popular during times when eggs and oil were scarce (which is why they’re sometimes called Depression-era or World War II cakes), but they’ve never gone out of style in my house. You