Mayonnaise Cake Recipe from the 1950s

Mayonnaise cake might sound unusual, but it was a popular dessert in the 1950s. Back then, home cooks were looking for ways to create delicious and moist cakes without a lot of fancy ingredients. Mayonnaise, a pantry staple, fit the bill perfectly. The fat in the mayonnaise helps to keep the cake moist and tender, while the tangy flavor adds a subtle depth.
This recipe is a classic example of a 1950s mayonnaise cake. It's simple to make, uses ingredients you likely already have on hand, and results in a delicious and decadent chocolate cake.

Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs, at room temperature
• 1⅔ cups granulated sugar
• 1½ teaspoons pure vanilla extract
• 1 cup mayonnaise
• 1⅓ cups water

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together the eggs and sugar until light and fluffy. Beat in the vanilla extract and mayonnaise.
4. Alternately add the dry ingredients and water to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan before frosting.