This cake is extremely moist. It is my most requested recipe!
- 1 pinch salt
- 3 eggs
- 1 stick butter
- 1 cup water
- 2 cups milk
- 1 package devils food chocolate cake mix (duncan hines)
- 1 cup hellmann's mayonnaise
- 4 cups powdered sugar (i use 10x- sifted)
- 0.5 teaspoon (wilton) vanilla clear flavoring
- 0.5 teaspoon (wilton) butter flavoring
- 2 tablespoons cocoa chocolate powder
- Carbohydrate 20.02931125 g
- Cholesterol 220.2025 mg
- Fat 48.5398625 g
- Fiber 0.0412500004172325 g
- Protein 6.3562575 g
- Saturated Fat 18.73582125 g
- Serving Size 1 1 Serving (228g)
- Sodium 380.221625 mg
- Sugar 19.9880612495828 g
- Trans Fat 3.21266450000001 g
- Calories 533 calories
Step-by-step
- Preheat the Oven to 350
- Beat CakeMix,Eggs,Water and mayo.
- Pour batter in two 9inch Cake Pans.
- Bake in the Oven for 25 to 30
- Frosting
- Beat Cocoa Powder on low until well mixed along with 4 Cups of the 10 X powdered sugar.
- Add the Vanilla, Butter Flavoring and Milk. For more Chocolate taste add more Cocoa Powder and Milk to your liking for the fluffiness of the frosting.
The Emulsion Factor
Many bakers mistakenly fear that adding prepared condiments to sweets will impart a savory flavor, ignoring the fact that eggs and oil are simply emulsified fats that tenderize crumb structure far better than plain water. Mayonnaise consists mostly of neutral oil and eggs, which coat flour proteins to inhibit gluten formation and ensure a velvety texture. When baking this batter in two prepared nine-inch pans at 350 degrees Fahrenheit for twenty-five to thirty minutes, watch for the edges to pull slightly away from the metal before testing the center with a wooden pick.
The Second-Day Dividend
Eating every slice fresh from the oven misses the structural chemistry of emulsified bakes, which often taste superior after twenty-four hours of resting at room temperature under a cake dome. Fat molecules recrystallize slowly overnight, allowing the powdered sugar frosting and the devil's food crumb to merge into a denser, richer mouthfeel without drying out. Storing the dessert properly covered prevents stale refrigerator air from degrading the delicate butter and vanilla flavorings.
Pantry Economics
Relying on boxed mixes paired with pantry staples like mayonnaise reduces food waste by utilizing condiments already sitting in the refrigerator door. While substituting oil for mayonnaise is technically possible, reducing the fat content will alter the moisture retention and yield a drier cake.
