German immigrant Richard Hellman and his wife Margaret opened a delicatessen New York City in 1905. The mayonnaise the couple made in-house became so popular that they began distributing it to other stores in the area. They named it Hellmann's Blue Ribbon Mayonnaise, and it was first commercially produced in 1913. Hellmann’s is still the best-selling mayonnaise in America. It is rumored that a Hellman’s salesperson invented the chocolate mayonnaise cake to help boost mayonnaise sales. The cake became especially popular during the Great Depression of the 1930s, when dairy and eggs were precious rations.
Recipe Servings: 8
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Butter, as needed to grease pan
- 2 cups all-purpose flour, plus extra to dust pan
- ⅓ cup baking cocoa
- 1 cup boiling water
- 1 cup mayonnaise
- 2 tsp vanilla extract
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
Directions
- Preheat oven to 350°F. Use butter to grease an 8-inch square cake pan. Dust lightly with flour to prevent sticking.
- Whisk cocoa powder and boiling water in large bowl until smooth. Cool.
- Whisk in mayonnaise, vanilla, and sugar into cooled cocoa mixture.
- Sift flour, baking soda, baking powder, and salt into the mixture. Lightly fold dry ingredients into batter.
- Pour batter into cake pan and bake 30 minutes, until a toothpick emerges clean from the center.
- Cool on a wire rack before serving.
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