This cake is so moist! If you’ve read some of my other posts, you know that I will substitute mayo for eggs sometimes, but I was a bit skeptical when I saw this recipe that used mayo and eggs. In this one, the mayo doesn’t use mayo in place of the eggs, it uses it in place of butter or oil.
Two variations that I thought of and would like to try in the further are using mocha frosting instead of buttercream and using coffee instead of water. A third would be to combine the two for diehard mocha fans.
1 chocolate fudge cake mix
1 cup mayo – I used olive oil mayo.
1 cup water
2 teaspoons vanilla.
Preheat oven to 350.
Grease and flour two 9″ cake pans or spray them with Baker’s Joy.
Combine all ingredients and mix well with an electric mixer.
Divided equally between cake pans.
Bake for 30 minutes or until toothpick comes out clean.
Cool for 10 minutes. Remove from pans. Cover with clean bread cloth. Cool completely.
Frost with favorite buttercream frosting.