Hellman's Chocolate Cake (or Cupcakes)

This is a great cake option for folks who can't have dairy, not even butter - but note, it's not vegan because of the eggs in the mayonnaise.

Mayonnaise in a cake may seem strange, until you realize mayonnaise is just eggs + oil, both totally
normal ingredients for a cake. This recipe just means you don't have to worry about whether you have fresh eggs around, just keep some mayo in the fridge - and it creates a delicious, moist, and very tender cake.

Ingredients

• 3 cups plain white flour
• 1 1/2 cups white sugar
• 3/4 cup cocoa powder
• 2 tsp. baking soda
• 2 1/2 tsp. baking powder
• 1 1/2 cups mayonnaise *made with whole eggs* (e.g. Hellman's Original Mayonnaise)
• 1 tsp. vanilla
• 1 1/2 cup water (or cold coffee)

Instructions

Sift dry ingredients into a bowl; add and mix everything else. Pour into two 9" lined or greased cake tins. (Can also be used to make cupcakes - in which case spoon into cupcake papers, fill about 3/4 full as these will rise.)

Bake at about 350F for 40-50 minutes or until a knife comes out clean when stuck into the middle. (If making cupcakes, more like 20-30 minutes.) Cool before removing from tins. This cake is very moist and delicate and can crumble easily when frosted - if planning on covering it with frosting, freeze it first and frost while still frozen. Alternately, while the cake is still warm, cover the top with chocolates ("After Eights" work well) and then spread these gently once melted for a super easy topping (shown in cupcake photo above).

Frosting options: I recommend coffee frosting or peanut butter frosting for in between the cake layers or on top of cupcakes. (Or lazy option, melt chocolate chips on top while they're still warm, and sprinkle with crushed candy cane or other decorations.)