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Calling all retro-foodies! Take a trip down memory lane with these delicious mayonnaise cake recipes from the 1950s. This classic dessert is sure to bring back sweet memories for those who remember it from days gone by.
Recipe #1: Coconut Mayonnaise Cake
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup white sugar
- ¾ cup mayonnaise
- 1 cup desiccated coconut
- 1 teaspoon vanilla extract
- 1 cup boiling water
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan.
- In a large bowl, mix together the flour, baking powder, salt, and sugar. Add the mayonnaise, coconut, and vanilla extract and mix until blended.
- Slowly add the boiling water and mix until the batter is smooth. Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Nutritional Information:
Serving size: 1 slice
Calories: 315 kcal
Fat: 14 g
Carbohydrates: 39 g
Protein: 4 gTips:
- Be sure not to overmix the batter, as this can cause the cake to be tough.
- If you don’t have desiccated coconut, you can use shredded coconut instead.
- For a more intense coconut flavor, you can add a teaspoon of coconut extract to the batter.
Notes:
This cake is best served the same day it is made, as it tends to dry out quickly. Leftovers can be stored in the refrigerator for up to 3 days.
Serving Suggestions:
- This cake is delicious served with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- For a decadent treat, top with a drizzle of chocolate syrup.
Recipe #2: Chocolate Mayonnaise Cake
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup white sugar
- ¾ cup mayonnaise
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 2 tablespoons cocoa powder
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan.
- In a large bowl, mix together the flour, baking powder, salt, and sugar. Add the mayonnaise, vanilla extract, and cocoa powder and mix until blended.
- Slowly add the boiling water and mix until the batter is smooth. Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Nutritional Information:
Serving size: 1 slice
Calories: 315 kcal
Fat: 14 g
Carbohydrates: 39 g
Protein: 4 gTips:
- Be sure not to overmix the batter, as this can cause the cake to be tough.
- For a richer chocolate flavor, you can add a teaspoon of chocolate extract to the batter.
Notes:
This cake is best served the same day it is made, as it tends to dry out quickly. Leftovers can be stored in the refrigerator for up to 3 days.
Serving Suggestions:
- This cake is delicious served with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- For an extra chocolaty treat, top with a drizzle of chocolate syrup.
Frequently Asked Questions:
- Can I make this cake with regular mayonnaise? Yes, you can use regular mayonnaise for this recipe.
- Can I use a different type of flour? Yes, you can use whole wheat flour or gluten-free flour for this recipe.
