Post by wilderness on Mar 31, 2023 11:43:20 GMT -5
4” Chocolate Mayonnaise Cake with Chocolate Cream Cheese Frosting-Birdy
Contributed by Debbie Adkins to the One Dish Kitchen Facebook Group
You could also make this as two cupcakes and bake for 15-20 minutes.
4” CHOCOLATE MAYONNAISE CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
No eggs or oil involved because the mayo already has those ingredients in it.
If you want to make this bigger, just double the amount of ingredients and bake in a 7x5 or 6x6 pan for 25-30 minutes. Since a loaf pan is roughly 8x4, I would think that would work when doubling the recipe.
CAKE:
* 1/8 teaspoon vanilla extract
* 2 tablespoons mayonnaise
* 2 tablespoons warm water
* 1/4 cup all purpose flour
* 2 tablespoons granulated sugar
* 1/4 teaspoon baking soda
* 1 tablespoon unsweetened cocoa powder
In a small bowl, stir together the vanilla, mayonnaise and water, then stir in the rest of the ingredients until smooth and well mixed. Spread into a 4x4 greased and floured baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let cool completely before frosting. Serves 1 or 2.
CHOCOLATE CREAM CHEESE FROSTING:
* 2 tablespoons full-fat cream cheese, softened
* 2 tablespoons butter, at room temperature
* 1/4 teaspoon vanilla extract
* 1/2 cup plus 2 tablespoons powdered sugar, sifted
* 1 tablespoon unsweetened cocoa powder, sifted
* 1 teaspoon milk, if needed
Contributed by Debbie Adkins to the One Dish Kitchen Facebook Group
You could also make this as two cupcakes and bake for 15-20 minutes.
4” CHOCOLATE MAYONNAISE CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
No eggs or oil involved because the mayo already has those ingredients in it.
If you want to make this bigger, just double the amount of ingredients and bake in a 7x5 or 6x6 pan for 25-30 minutes. Since a loaf pan is roughly 8x4, I would think that would work when doubling the recipe.
CAKE:
* 1/8 teaspoon vanilla extract
* 2 tablespoons mayonnaise
* 2 tablespoons warm water
* 1/4 cup all purpose flour
* 2 tablespoons granulated sugar
* 1/4 teaspoon baking soda
* 1 tablespoon unsweetened cocoa powder
In a small bowl, stir together the vanilla, mayonnaise and water, then stir in the rest of the ingredients until smooth and well mixed. Spread into a 4x4 greased and floured baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let cool completely before frosting. Serves 1 or 2.
CHOCOLATE CREAM CHEESE FROSTING:
* 2 tablespoons full-fat cream cheese, softened
* 2 tablespoons butter, at room temperature
* 1/4 teaspoon vanilla extract
* 1/2 cup plus 2 tablespoons powdered sugar, sifted
* 1 tablespoon unsweetened cocoa powder, sifted
* 1 teaspoon milk, if needed
With electric mixer on medium speed, combine cream cheese and butter until smooth. Mix in vanilla. Add powdered sugar on low speed (to avoid a sugar blizzard lol). Once incorporated, mix on high speed until smooth and creamy. I didn’t need to add any milk but you can if you want it creamier. Keep frosted cake in refrigerator.
