Almond Chocolate ‘Mayo’ Cake
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup sugar
- 1 cup full fat mayonnaise
- 1 cup water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup extra dark cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- Favorite chocolate buttercream frosting
Mayonnaise cakes were the creative genius of homemakers during the depression when butter, eggs and milk were hard to come by. Adding grated Almond Paste to the mix creates an even more moist and flavorful cake. Delicious!
Time
15 minutes to assemble
25 minutes to bake
Total time: 40 minutes
25 minutes to bake
Total time: 40 minutes
Yield
16 servings
Directions
- Preheat oven to 350°F. Spray two 9-inch cake pans with bakers spray.
- Beat Almond Paste (grated using large hole side of a box grater), sugar, mayonnaise, water and vanilla extract in a mixing bowl until well combined.
- Sift flour, cocoa, baking soda and salt into mixing bowl. Beat until well incorporated and pour into prepared pans.
- Bake 25 minutes or until toothpick inserted near middle comes out clean. Cool pans on wire racks for 15 minutes. Unmold cakes and cool completely on wire racks. For an extra chocolate experience, frost with a favorite chocolate buttercream.