Mom’s Salad Dressing Chocolate Cake

My mom used to make this chocolate cake, with the secret ingredient of salad dressing, quite often.  In fact, I also have versions of it as a Spice cake .

I’ve updated a little, and my 8.5 x 10.5″ pan is perfect.  You can make it into 2 round layers, or a 9 x 12 sheet pan.  I prefer my cake nice and thick, so my slightly smaller pan works well.  Since there are no eggs, and everything else is probably in your kitchen, it’s a quick fix when you need a fast dessert.

I don’t really like the taste of salad dressing, so I use plain mayonnaise.  Either one makes it just fine.

 

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Mom's Salad Dressing Chocolate Cake

This moist densely chocolate cake is easy to make, no eggs, and it can feed a crowd.  It works as either a double layer cake or a sheet cake in a dish about 9 x 12".  We tend to eat it plain, but it's wonderful with your choice of icing on it - buttercream or cream cheese would be my choice.

Course Dessert
Cuisine American

Ingredients

  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp espresso powder (instant)
  • 1 cup salad dressing or mayonnaise
  • 2 tsp baing soda
  • 1 cup warm water
  • 2 cups flour
  • 1 tsp vanilla extract

Instructions

  1. Cream together, with a mixer, the sugar, cocoa powder, espresso and mayo.

  2. Dissolve the baking soda into the hot water, and add slowly to incorporate into the mix.

  3. Add the flour slowly, and mix to incorporate, then add the vanilla.

  4. Pour into greased pan(s).  Bake 350 F for 35 minutes or until tester is clean.

Recipe Notes

Change up the taste a bit  -   for orange chocolate cake - add in 2 tsp grated orange rind and 1/2 tsp Orange extract.

Use 1/4 cup cooled espresso rather than the instant powder, or leave it  out altogether if you don't have it. Or use regular instant coffee powder.

Add in mini-chocolate chips!

Chocolate Mayonnaise cake batter

spread the batter to the edges of the pan