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Chocolate Mayonniase Cake

ipsedixit Jun 25, 2008 09:16 AM

Can someone explain the appeal of Chocolate Mayonnaise Cake?

To me, it tastes just like Chocolate Cake ... but not as good.

Is there a reason to sub mayo in place of traditional eggs? It certainly isn't any healthier ...

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  1. Chew on That RE: ipsedixit Jun 25, 2008 10:44 AM

    I agree with you...I'm not a fan. I'd rather have a different chocolate cake!

    1. Miss Needle RE: ipsedixit Jun 25, 2008 11:01 AM

      I've seen recipes for mayo cake where the mayo is added in ADDITION to the eggs and oil/fat. I don't really get it either. Why don't you just add more fat and eggs to the recipe then? Is there something to the emulsification that makes the cake better in any way? If there are any pastry chefs out there, I'd love to hear from you.

      1 Reply
      1. re: Miss Needle
        jujuthomas RE: Miss Needle Jun 25, 2008 12:24 PM

        my mother used to make a chocolate cake with mayo in it, in addition to the eggs, etc. it was wonderful... so moist. it was not my favorite of her chocolate cake recipes, but it was close. :)

      2. l
        lizzy RE: ipsedixit Jun 25, 2008 12:54 PM

        I don't understand the appeal either. However, I was told in my high school cooking class that mayo was substituted for eggs because eggs and/or oil was rationed. I don't know if it is true or not, but I'll throw it out there.

        4 Replies
        1. re: lizzy
          ipsedixit RE: lizzy Jun 25, 2008 02:06 PM

          Rationing ... that was my first thougth as well lizzy.

          But consider this, mayo is actually made with egg yolks.

          So it would make no sense to use mayo because the government was rationing eggs (or oil), right?

          It would be like trying to conserve water by sucking on ice cubes ...

          1. re: ipsedixit
            lizzy RE: ipsedixit Jun 25, 2008 02:51 PM

            I really don't understand the logic either, but I'm still going to go with it a little longer. After doing a few google searches I found that eggs, oil and butter were all rationed in WWII. Then I looked up a choco-mayo cake recipe and the first one I looked at had 3/4c. of mayo w/ no added eggs, oil or butter. So I guess if you had a family in WWII and someone had a birthday, but you did not have enough rations to make a proper cake, mayo would work. It could have even been a Hellmann's/Best Foods ad campaign. I guess what I don't get is, and supposing the above is true, how does mayo even get made if eggs and oil are rationed?

            1. re: lizzy
              rworange RE: lizzy Jun 25, 2008 09:04 PM

              If someone has a copy of the Cake Bible, you can confirm if the story that it was created in the 1930's by the wife of a Hellman's salesman to assist in sales.

              Well, if that is true, scratch the WWII theory ... depression theory ... cheaper than eggs, butter and oil?

              Anyway, most people feel it makes the cake moister. And yes ... of course mayo has egg yolks. According to this article one of the theories about the name ....

              "One explanation is that it is from the Old French word moyeu, which means egg yolk."

              1. re: rworange
                MakingSense RE: rworange Jun 26, 2008 07:55 AM

                The recipe was once printed on the back label of the Hellman's jar. That tracks with your info about the recipe used to increase sales of Hellman's. Use an entire cup instead of a couple of tablespoons!
                The recipe on the Hellman's website now uses a boxed cake mix instead of scratch cake.
                Lots of companies devise recipes using large amounts of product in unusual ways to hype sales. Good marketing strategy.

        2. manraysky RE: ipsedixit Jun 25, 2008 09:46 PM

          I made one few years ago, and my mom and brother still make fun of me about it. I think part of it had to do with the fact the knew it had mayonnaise in it, and they were expecting it to taste weird. I didn't think it was that bad, but I definitely wouldn't go out of my way to make it again.

          In a similar vein, I have some WWII era recipes for cakes using bacon grease for the fat. I've always wanted to try them.

          2 Replies
          1. re: manraysky
            goodhealthgourmet RE: manraysky Jun 26, 2008 05:50 AM

            chocolate & bacon. now there's a cake experiment i could get behind...

            1. re: goodhealthgourmet
              manraysky RE: goodhealthgourmet Jun 26, 2008 08:45 AM

              Actually, one of my coworkers made a chocolate cake with pieces of bacon in it, and it was really good! Not just novelty-good, but I'd-make-it-again good.

          2. AlaskaChick RE: ipsedixit Jun 26, 2008 08:51 AM

            Adding mayo to my "everyday" chocolate cake is a standard. Its in addition to the eggs and oil. Its definately a more moist cake and everyone raves. So while I don't do it all the time - if I'm baking a quick chocolate cake for something - mayo it is - and yes - its gotta be Best Foods or Hellmans for those of you on the East side.

            2 Replies
            1. re: AlaskaChick
              ipsedixit RE: AlaskaChick Jun 26, 2008 09:06 AM


              Have you ever tried adding pureed avocado to make a chocolate cake more moist? It works wonders.

              1. re: ipsedixit
                AlaskaChick RE: ipsedixit Jun 26, 2008 01:26 PM

                I've not tried that - I'll have to give it a go when avocados are cheap - relatively speaking - up here.

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