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.
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.
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
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Cream together, with a mixer, the sugar, cocoa powder, espresso and mayo.
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Dissolve the baking soda into the hot water, and add slowly to incorporate into the mix.
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Add the flour slowly, and mix to incorporate, then add the vanilla.
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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