Today's cake is a combination of my two favorite recipes.
Hellman's Mayo Chocolate Cake is one I cut out of a magazine 30 years ago and have used for years. It is now available on their website here.
The second recipe, for Old Smoothie Chocolate Frosting, I have also had for about 30 years and was off the back of a C&H sugar box. This recipe is not on their website and I don't know why because I think it is one of the best frosting recipes around.
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1-1/3 cups water
1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.
*Or, prepare cake recipe above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
Old Smoothie Chocolate Frosting
4 cups (1 lb.) Powdered Sugar
1/2 cup undiluted evaporated milk (or half & half works too. That's what I use).
1 teaspoon Vanilla
3 squares (3 oz.) unsweetened chocolate, melted
1/4 cup (1/2 stick) soft unsalted butter
Combine powdered sugar, milk, vanilla and salt. Mix well. Stir in melted butter and chocolate. Beat until smooth and creamy. Frosts top and sides of two 8 or 9-inch layers, or one 13 x 9 inch cake.