Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Lisa Shock

Lisa Shock

The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.

 

Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.

 

I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.

 

I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan.

 

The cocoa you use will also affect the flavor.  For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.

 

Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel.

 

Chocolate Mayonnaise or Salad Dressing Cake

makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)

 

2 ounces/56g unsweetened, non-alkalized cocoa

1 cup/236g boiling water

1 teaspoon/4g regular strength vanilla extract

3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)

10.5ounces/300g all-purpose flour

7 ounces/200g sugar

0.35ounce/10g baking soda

 

Preheat your oven to 350°.

Grease or spray two 8" round pans or an equivalent volume square or rectangle.

Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little,  then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.

Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.

Good with or without frosting.

Good beginner cake for kids to make.

 

 

 

Lisa Shock

Lisa Shock

The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.

 

Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.

 

I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.

 

I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan.

 

The cocoa you use will also affect the flavor.  For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.

 

Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel.

 

Chocolate Mayonnaise or Salad Dressing Cake

makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)

 

2 ounces/56g unsweetened, non-alkalized cocoa

1 cup/236g boiling water

1 teaspoon/4g regular strength vanilla extract

3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)

10.5ounces/300g all-purpose flour

7 ounces/200g sugar

0.35ounce/10g baking soda

 

Preheat your oven to 350°.

Grease or spray two 8" round pans or an equivalent volume square or rectangle.

Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little,  then add the vanilla extract. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.

Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.

Good with or without frosting.

Good beginner cake for kids to make.

 

 

 

  • Similar Content

    • By shain
      Apx 160 g dried chickpeas, soaked overnight (or one can)
      800g sunchokes, washed well and diced (2cm wide)
      400g carrots (3 large), peeled and diced (1cm wide)
      2 large onions, diced
      600g pumpkin, diced (3 cm wide)
      Apx 3 tbsp worth of fresh rosemary
      4 bay leaves
      4 tsp nutritional yeast or a little MSG
      1 tbsp butter
      2 tsp cumin seeds
      1.5 tsp coriander seeds
      2 tsp fenugreek seeds
      3 large garlic cloves, minced
      chili to taste
      Apx 2 tsp fresh thyme leaves
      2 tsp paprika
      1 tsp turmeric
      salt to taste
      200g spinach
      2-3 tbsp lemon juice
      handful of chopped parsley
      black pepper
       
       
      Cook the chickpeas until tender in salted water. Keep the cooking water.
      Microwave the carrot cubes on high heat for two minutes.
      Coat carrots and sunchokes in oil and roast at high heat until browned, but still retains some bite.
      -
      Meanwhile, fry onion until browned.
      Add pumpkin, rosemary, bay leaves, nutritional yeast, chickpea liquid and water to cover. Cook until pumpkin softens (I use a pressure cooker, in which this takes 5 minutes).
      Add chickpeas, sunchokes, carrots, water to cover and salt to taste.
      Cook until softens to your liking, but not too much.
      -
      Meanwhile, fry cumin and coriander in butter until aromatic.
      Add fenugreek, garlic, chili and thyme. Fry until aromatic.
      Grind with some salt, add turmeric and paprika.
      Add to soup.
      -
      Add spinach, parsley, lemon and pepper.
      Adjust to taste.
       

    • By Keith Orr
      Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
      I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
      Sorta Secret Aardvark Sauce
      1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
      1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
      1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
      1 cup of finely diced white onion
      1/4 cup of yellow mustard
      1/3 cup of sugar
      2 teaspoons of Morton’s Kosher Salt
      1 teaspoon of black pepper
      13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
      2 teaspoons curry powder
      1 cup of water when cooking
      5 or 6 cloves of garlic - roasted if you've got it
      Put it all in the crockpot on high until everything is tender. About 3 hours  Note: I used the crockpot so I don't have to worry about scorching it while it cooks. 
      Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
      Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
      I've thought about making this with peaches or mangoes too, but haven't tried it yet.
       
      Edited for clarity on 11/9/2020
       
      Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
      ( RG2003 )
    • By shain
      500g short hollow pasta - I use Gomiti (elbows) but you can use penne or any similar shape. 200-250 g sour cream 300-350 fromage blanc or another mildly tart "farmer 's cheese" such as tvorog or quark 6 medium eggs (or 5 large ones) 8-10 spring onions, thinly sliced apx 6 tbsp chopped parsley 2 garlic loves, minced Optional: 2 tsp nutritional yeast (or a bit of MSG) salt to taste (1.5 tsp) 1/2 tsp freshly ground pepper Bread crumbs topping:
      apx 15-25g butter 9 tbsp breadcrumbs (divided 7 + 2) a large pinch of salt  
      Mix everything but the pasta and bread crumbs topping in a large bowl. Boil pasta in salted water slightly short of al-dante. Briefly wash the pasta to stop further cooking and drain well. Mix in with the batter. Melt the butter and mix with 7 tbsp bread crumbs and a bit of salt. Grease a baking pan or mold - I much prefer a silicone mold, but you can also use a springform pan. Cover the bottom of the pan with the buttery breadcrumbs. Top with the remaining 2 tbsp of breadcrumbs. Gently pour the pasta mixture on top. Bake at 190dC for apx 35 minutes, until set. You may need to cover the pan if it seems to be drying. Cool for a few minutes before flipping over a sheet pan. You may have loose breadcrumbs, put them back on top. When ready to serve, put under a medium-strong broiler until crisp and browned.  
       
      pictured before broiling.

    • By Tropicalsenior
      Char Siu (Chinese Barbecued Pork)

      This is the traditional Chinese Barbecued pork that used to be served as an appetizer in every Chinese restaurant. The best cut of meat for this is something with plenty of fat or marbling. Do not use pork loin. It lacks both the moisture and the flavor that a fattier meat will provide.
       
      3 pounds pork shoulder, or butt
      2 cloves garlic, mashed 
      2 tablespoons grated fresh ginger
      2 tablespoons Shao Hsing rice wine or dry sherry
      2 tablespoons hoisin sauce
      2 tablespoons ketchup
      2 tablespoons dark soy sauce
      1 tablespoon honey or molasses
      2 teaspoons sugar
      1/2 teaspoon five-spice powder
      a few drops red food coloring, optional
       
      Cut the pork into strips approximately 2 inches wide and 5 inches long. Whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, sugar, mashed garlic, ginger and five-spice powder. If using the red food coloring, add it now. 
      Place the pork and the marinade in a zip-top bag. Marinate the pork in the refrigerator, for at least 6 hours or up to 2 days, the longer the better.
      Remove the pork from the bag. Reserve the marinade.Preheat the oven to 425 degrees F. Fill a shallow roasting pan with 1/2 inch of water and place the pork on a rack above the water. Roast until brown, turning and brushing 2 or 3 times with the reserved marinade  for about 45 minutes. The internal temperature of the pork should be 155 to 160 degrees F.  Do not overcook or it will be dry.
      Note: Do not leave out the alcohol. If you don't have the rice wine or sherry you can use rum or brandy. It seems to make a big difference in the penetration of the marinade.
      Any extra marinade can be boiled and stored in the refrigerator up to a month or in the freezer to be used the next time
       I like to serve this in 1/4 inch slices with ketchup, Chinese hot mustard and sesame seeds. To make Chinese hot mustard, just mix dry, ground mustard with water to make a paste.
      Or use the in following recipe to make  Char Siu Bao.
       
       if you don't have any Chinese five-spice powder you can easily make it with the following recipe. It is an essential flavor in this recipe.
       
       Five-Spice  Powder 
      1  tsp.  ground  star-anise  (3  whole  star  anise) 
      1  tsp.  ground  fennel  seeds  (3/4  tsp.  whole  fennel  seeds) 
      1  tsp.  ground  Szechuan  or  white  pepper (1  tsp.  whole  Szechwan  or  white  peppercorns)
      1/2  tsp.  ground  cassia  or  cinnamon
      1/2  tsp.  ground  cloves  
      Grind to a fine power in a spice grinder or mortar
    • By shain
      Updated June 2020 to match my current formula.
       
      Ingrdients
      Seeds:
      20g sesame seeds 1 teaspoon coriander seeds (5g) 15g poppy seeds 30g flax seeds 1 teaspoon caraway seeds (5g) 30g sunflower seeds Porridge:
      130g oat bran (or wheat bran) and/or corn meal 1 teaspoon of cinnamon 540g water Dough:
      130 g cold water 3g fresh yeast / 1.5 g dry yeast 670g strong bread flour 17g Salt 30g dark malt syrup 5g apple cider vinegar or wine vinegar (1 tsp)  
      Preparation
      One to three days before baking:
      Dry roast the seeds sesame, poppy and coriander. Add flax and caraway. Lightly mince in a morter and pestle to release flavors. Toast the sunflower seeds and add to the rest. ~ Cook the bran (and cornmeal) with the water, covered over low flame, until cooked into a porridge. Cool completely. ~ Add cold water, yeast, cinnamon, flour, salt, malt and vinegar. In a mixer, knead/mix for 5-7 minutes. Let rest for 5-10 minutes. Repeat kneading and resting about 4 times, until the dough is strong well developed. Cover and refrigerate overnight (and up to 3 nights).  
      Prepare for baking:
      Grease the bottom of a 24 cm wide pot with a thin layer of oil. If the pot does not have an anti-stick coating, sprinkle with a thin layer of semolina or cornmeal. ~ Remove the dough from the refrigerator between 60 minutes (on a warm day) and two hours (on a cool day) before the baking. (It is better to err in the direction of a shorter proof). Gently separate the dough from the sides of the bowl and give it a roughly round shape. Pour the dough into the oiled pot and gently press it to fill the pot evenly. Cover the pot and allow the dough to rise until it almost doubles its volume and looks soft and airy (the time approximation is as mentioned above). ~ At least 45 minutes before baking, place an iron plate or baking stone on a shelf in the bottom third of the oven and heat it to 230 degrees C. ~ After the dough has risen and the oven is hot: Optionally, sprinkle the dough with sunflower seeds, poppy and flax for decoration. Score the dough if desired. Spray some water on the dough, sides of pot and lid. Bake covered for about 40 minutes. Remove the lid and bake for another 20-25 minutes until the bread is very brown and the internal temperature is at least 97 degrees C. Remove the pot from the oven and remove the bread from it (wait a little for it to cool). Allow to cool on a cooling rack for one hour before slicing. ~ For serving, return the bread to the oven for about 10 minutes (this is not mandatory, but will yield a crisper, less chewy crust, and a warm loaf).  
       

       
      2020's bake:

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...