Tag Archives: chocolate cake

Southern Dark Chocolate and Mayo Cake

Yes, I’ve been gone a while.  I can blame it on all manner of events and situations.  I was in the Holy Land…okay, so that accounts for two weeks.  I help my 95-year old father.  THAT is a constant but one that I typically enjoy.  I have tons of yard work.  I truly do and love getting dirt under my fingernails but the fact of the matter is I got tired.  And discouraged.  And my creativity ran dry, Dry, DRY!  However, with summer being firmly ensconced in South Florida, my mind tends to run to hot weather food…and dishes I relished as a child and as a young adult.  Recalling meals I discovered in my early days or travels has me hovering over the butcher block, knife in hand or in front of the oven pulling out a cake pan to test for doneness.  That brings me to this cake.  During my college days in Georgia, I was exposed to all manner of dishes; from brains to cheese grits to chocolate mayonnaise cake.  Made popular in the early 20th century, mayonnaise was the perfect substitute for pricy eggs and milk.  While the Hellman’s company didn’t invent the chocolate mayo cake they most certainly made it popular.  Here in the South, a loved mayonnaise is Duke’s and that’s what I use here.  Keep in mind, you are not including the moisture of butter and milk so, regardless of the brand of mayo you use, do not make the mistake of using non-fat or reduced fat.  You will find this cake to be incredibly moist and tender. It is the stuff of dreams.  Also, if you’re not a fan of dark chocolate, regular unsweetened cocoa may be used in both the cake and the icing and you’ll still have a magnificent work made by your own two, capable hands.  No one will ever mistake this cake for a boxed cake or, even worse, a grocery store cake.  And since mayonnaise is essentially eggs and  vegetable oil there is no tell-tale taste…nothing more than a drop dead, gorgeous, mouth-watering chocolate cake!

Southern Dark Chocolate Mayonnaise Cake

  • Servings: 12
  • Difficulty: easy
  • Print

  • shortening to grease pans
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened dark cocoa powder, Hershey’s makes one and it can be found in the baking section of your grocery store
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 2/3 cups dark brown sugar
  • 1 cup mayonnaise, not fat-free or reduced-fat
  • 1 cup water
  • 1/3 cup cold, strong brewed coffee
  • 2 teaspoons vanilla extract
  • Dark Chocolate Frosting
  1. Pre-heat oven to 350°.  Grease, line bottoms with parchment paper and grease the parchment paper three 8-inch cake pans.  Set aside.
  2. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.  Set aside.
  3. In a large mixing bowl, beat at high-speed the eggs and brown sugar for 3-4 minutes.  The mixture will become light in color and fluffy.
  4. Beat in the mayonnaise until just blended.
  5. Add the coffee to the cup of water.
  6. Alternately mix in the flour mixture with coffee-water, beginning and ending with flour mixture.  Scrape down the sides of the bowl in between each addition and do not over beat.
  7. Divide equally between the three prepared pans.  I measure about 15 ounces per pan.
  8. Bake for 20-23 minutes, checking at the 20 minute mark for doneness or until toothpick inserted in centers comes out clean.
  9. On wire racks, cool for 10 minutes, then remove from pans, peel off parchment paper and place on racks to completely.
  10. Spread Dark Chocolate Frosting or frosting of choice on cake when completely cool.

http://www.theirreverentkitchen.com

Dark Chocolate Frosting

  • Servings: 3 cups
  • Difficulty: easy
  • Print

  • 2/3 cup unsweetened dark cocoa powder, SIFTED.  If the cocoa powder is not sifted you will have lumps that are impossible to get out.
  • 7 tablespoons boiling water, plus more is needed
  • 1 stick (8 tablespoons) butter, room temperature
  • 3 cups confectioner’s sugar, SIFTED, plus more is needed
  • 2 teaspoons vanilla extract
  1. In a large mixing bowl add cocoa powder and boiling water.  With a wooden spoon, stir by hand until the cocoa and water is smooth and completely combined.
  2. Using an electric beater on low-speed add the softened butter and mix until completely combined
  3. Add the confectioner’s sugar and vanilla and beat on low until most of the sugar has been incorporated.  Scrape down the sides of the bowl and continue beating on medium until the frosting is smooth.  The longer the frosting is beaten the lighter in color and the more fluffy it becomes.  If it too stiff add hot water one teaspoon at a time.  If the frosting is too loose add more SIFTED confectioner’s sugar one tablespoon at a time.

http://www.theirreverentkitchen.com

 

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Peanut Butter-Fudge Cake

This is the cake of your childhood.  This is the cake the sweet cafeteria ladies served you in grade school.  I went to East Side School, as did all my childhood friends, and I positively loved it.  Five minutes away from our house, East Side was our neighborhood public school.  Mint green in color, the stucco two-storied building was connected by open air hallways so, although we didn’t have air conditioning, we could always enjoy our tropical breezes.  Our playground was carpeted by thick, emerald-green grass and seemed immense to us.  Dotted through the campus were mammoth ficus and banyan trees, perfect for shady rests after rousing games of “dodge ball” and “red rover”.   The cafeteria was set away from the  school connected by a lengthy open-air breezeway.  I remember walking single-file in the heat of the day for lunch.  Everyone bought.  I don’t think I know of one child who brought his lunch.  And we ALL had our favorite lunches.  My older sister, Cynthia, loved fish sticks, always served on Fridays.  I enjoyed them as well except the cafeteria ladies only gave you two and I was always left hungry.  She also mentioned, as all the food was made from scratch and hand-made, they made a mean meatloaf and their mashed potatoes were the stuff dreams are made of.   I called my best friends, Dana and Andrea, to find out what their best-loved meals were at East Side.  Dana and Andrea both called me right back and it turns out we all have the same fave…spaghetti!   It had such flavor; something we never, ever had at home.  Dana’s little sister, Dawn, LOVED the tater tots.  She also reminded me the absolute worst to eat was the spinach and pointed out we always seemed to have it after the grass was cut.  To quote her, “Yuck!”  But what we all agreed was the best was the selection of desserts, again all made from scratch and by hand.   Thick, creamy chocolate pudding was scooped out of enormous bowls.  Generous wedges of apple pie were cut.  But the best had to be the chocolate cake squares with peanut butter on top.  Oh man.   The icing and peanut butter stuck to the roof of your mouth while the cake melted in your mouth, all washed down with a healthy gulp of cold milk.  Heaven on earth and all for a whopping 35¢!

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This is the Peanut Butter-Fudge Cake of your childhood.  It is beyond sublime and puts all those fancy-dancy, beet for color, salted, chocolate with ancho chile, corn flake and beer creations to shame!  This cake is simple, straightforward and ain’t nothin’ hoity-toity about it.  I suggest using only regular, store-bought peanut butter like Skippy or Jiffy.  A more “natural” or organic, grind your own butter is flat and bland tasting.  The only change I made is I added two teaspoons of vanilla extract to the cake instead of one and also to the chocolate icing but only because I love vanilla.  This recipe comes directly from a pulled out page of an old Southern Living magazine.  The paper is stained and water marked.  The article is titled “Make Mine Chocolate” and I treasure this recipe in the short collection.  So thanks, Marian T. Talley from Huntsville, Alabama who contributed the recipe for this cake.  You have a fan in Fort Lauderdale.

Peanut Butter-Fudge Cake

  • Servings: 20-25
  • Difficulty: easy
  • Print

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1/4 cup cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups creamy peanut butter
  • Chocolate Frosting
  1. Combine first three ingredients in a large bowl; set aside.
  2. Melt butter in a heavy saucepan, stir in cocoa. Add water, buttermilk and eggs, stirring well.
  3. Cook over medium heat, stirring constantly until mixture boils.  Remove from heat; add to flour mixture, stirring until smooth.  Stir in vanilla extract.  Pour batter into a greased and floured 13X9-inch baking pan.
  4. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes on a wire rack.  Carefully spread peanut butter over warm cake.  Cool completely.

Chocolate Frosting

  • 1/2 cup butter
  • 1/4 cup cocoa
  • 1/3 cup buttermilk
  • 1 (16 ounce) package powdered sugar, sifted
  • 1 teaspoon vanilla extract
  1. Bring first three ingredients to a boil in a small saucepan over medium heat, stirring constantly.  Pour over powdered sugar in a bowl, stirring until smooth.  Stir in vanilla.  Yield: 2 1/2 cups

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