Chocolate Mint Mayonnaise Cake

Chocolate Mint Mayonnaise Cake

by Vicente Lopez 2 years ago
4.4 (9)
267.2 kcal
39.3 g carbs
Share recipe
Description

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.

Ingredients
  • ½ cup unsweetened cocoa powder
  • 1 cup white sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup water
  • 1 cup mayonnaise
  • 1 teaspoon vanilla extract
  • 1 (4.5 ounce) package chocolate covered thin mints
  • 6 tablespoons unsweetened cocoa powder
  • 2 cups white sugar
  • ⅔ cup milk
  • ½ cup butter
  • 1 pinch salt
  • 1 teaspoon vanilla extract
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. 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. 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. 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. 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.
Nutrition Facts
serving: 2 9 inch cake layers
calories: 267.2 kcal
carbohydrates: 39.3 g
protein: 2.1 g
saturated fat: 4.3 g
cholesterol: 14.2 mg
sodium: 212.1 mg
fiber: 1.5 g
sugar: 29 g