Save Super-Moist Chocolate Cake with Chocolate Buttercream Frosting
ChocolaTess Trivia! Chop!Chop! Quick history lesson today, because it’s interesting to find out new facts, right? Then you can pay it forward. 🙂
Chocolate Mayonnaise Cake was a Depression-era (1929-39) dessert that was made popular by Best Foods/Hellmann’s to promote their delicious mayonnaise and it also provided as an economic substitution for butter and milk and most notably, for sour cream, sour milk and buttermilk as well, which were very popular at the time.
Super-Moist Chocolate Cake with Chocolate Buttercream Frosting
Ingredients
Super-Moist Chocolate Cake
- 2 ounces bittersweet chocolate do not exceed 61% cacao, chopped
- 1 cup unsweetened Hershey's Special Dark Cocoa Powder or regular unsweetened cocoa powder
- 1 3/4 cups boiling water
- 2 3/4 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 cup sugar
- 1 cup dark brown sugar packed
- 1 1/3 cups mayonnaise do not use reduced-fat,fat-free or Miracle Whip, Hellman’s
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
Chocolate Buttercream Frosting
- 1 1/4 cups butter softened
- 4 1/2 cups powdered sugar
- 3/4 to 1 cup unsweetened cocoa powder for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons
- 2 teaspoons vanilla
- 1/4 cup plus 2 tablespoons milk or heavy cream