Chocolate Mayonnaise Cake #1
unsweetened cocoa powder
at room temperature
Into large bowl, sift together flour, sugar, cocoa powder, and baking soda. Set aside. Place mayonnaise in medium bowl; gradually beat in water with fork or small whisk. Mayonnaise will thin considerably. Stir in vanilla.
All at once, add liquid ingredients to dry ingredients. Using a hand-held electric mixer, beat at low speed until ingredients are combined; scrape bowl and beater(s) well. Beat at medium speed for 1-1/2 minutes. Batter should be smooth.
Turn batter into prepared pan and spread level, then push batter slightly higher in corners and along sides of pan. Bake in preheated oven for 28 to 35 minutes, until toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake.
Remove to cooling rack. Cool completely before frosting or storing. If unfrosted, store airtight at room temperature for up to 3 days; freeze for longer storage.
Adjust rack to center of oven; preheat oven to 350 degrees F. Grease a 7 by 11 or 9 by 9 inch pan, at least 1-1/2 inches deep, with vegetable shortening. Dust the greased pan lightly with flour, knocking out any excess. Set aside.
This recipe was developed in the 1930s by the wife of a mayonnaise company employee.