Great Great Grammie Evelyn Diamond's Chocolate Mayonnaise Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups cake, pastry, or AP flour + 2 tbs. to prepare the pan.
2 tsp. baking soda.
1/3 cup natural cocoa powder (not Dutch process, save that for hot cocoa).
1 tsp. instant espresso powder (optional, added by Grammie Nancy).
1/2 tsp. salt.
1 cup milk.
1 cup sugar.
1 cup mayonnaise.
1 tsp. vanilla extract or vanilla paste.
Chocolate or Vanilla Frosting (or shake it up and use coffee).
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Directions: |
Directions:Preheat the oven to 350°.
Coat a 9×13 baking pan with Crisco, sprinkle flour on it and tap out excess.
Sift or whisk together the flour, baking soda, cocoa powder, and espresso powder.
In a large mixing bowl or stand mixer, beat together milk, sugar, mayonnaise, and vanilla.
Slowly add dry ingredients, mixing well after each addition, but only until just mixed. Like so many baked goods, over mixing creates a tough finished product.
Pour the cake batter into the prepared 9×13 baking pan.
Bake for 30-35 minutes or until a toothpick stuck into the center comes out clean.
Allow to cool completely.
Frost with your choice of frosting or sprinkle with powdered sugar. Great Great Grammie Evelyn would put a paper doily on top of the cake and sprinkle with powdered sugar. When she carefully removed the doily, it left a beautiful pattern on top of the cake. |
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Number Of
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Number Of
Servings:6-10 |
Preparation
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Preparation
Time:15 minutes |
Personal
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Personal
Notes: Great Great Grammie Evelyn was my father's mother. She was so great that I wish you all could have known her. Her parents George H. Peters and Eliza "Liza" Wyman Peters. They raised her on a dairy farm in Windham, NH and she told me many stories of this when I was young. That is why I have always loved sustenance farming, animals, and what we would now term "survival skills". Grammie Evelyn was just 18 when the Great Depression of 1929 hit. She was brave enough to go to school for fashion design (she is the one who did all of our family's legacy artwork), and then to marry Papa John (John Joseph Diamond, Jr.) in 1933, right in the middle of the Depression. I believe that this part of her life informed many of her recipes.
Many of my recipes have their roots in her training of waste nothing, be creative, and stretch every penny. Strangely, they have just stopped minting pennies in America on 11/12/25, just before this book went to print. I suppose we will have to stretch nickels now!
If you are feeling rich enough, double the recipe and make 2 round cakes. In the middle, add cherry compote or seeded raspberry jam before the frosting and then frost all over - a cake fit for a King!
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