Kraft Mayo Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans.
• Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

Steps:

• In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.

Steps:

• Preheat oven to 350 degrees.
• In the bowl of an electric mixer, beat the sugar and mayonnaise until blended. Add the vanilla and blend. Sift together the flour, cocoa, baking soda and salt and add it to the mayonnaise mixture in 3 batches alternating with the buttermilk.
• Pour into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 45 to 50 minutes or until a cake tester comes out clean.
• Let cool on a wire rack, dust with confectioners' sugar and garnish with whipped cream before serving.

Steps:

• Heat oven to 350ºF.
• Pour boiling water over combined dates and nuts; let stand 10 min.
• Mix next 4 ingredients. Drain dates and nuts, reserving liquid. Mix mayo, sugar, chocolate, vanilla and reserved liquid in large bowl. Add flour mixture; mix well. Stir in dates and nuts. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.

Steps:

• Put everything in a bowl and mix together with a hand mixer.
• Pour into a greased 9 by 13 in. pan.
• Bake at 350°F for 45 min. If using a glass pan reduce the oven to 325°F. Cake is done by pressing on the top and it springs back up or putting a toothpick in the center and it comes out clean.

Steps:

• Mix all.
• Pour batter into a 13 x 9 pan.
• Bake for 20 min at 350 degrees F.

Steps:

• Heat oven to 350°F.
• Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
• Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.

Steps:

• Grease a 9x13" pan. Combine all the dry ingredients (flour through salt). Combine the milk with the vanilla and the well beaten eggs. Add, to the dry ingredients, the milk mixture along with the mayonnaise and the coffee with the melted dark chocolate and mix well.
• Pour into greased pan and bake in preheated 350 degrees F oven for 45 minutes. When completely cool, spread with chocolate frosting (recipe below).
• Frosting
• In small bowl, beat butter. Add powdered sugar and cocoa alternately with coffee. Add vanilla; beat until smooth and a spreading consistency is achieved.

Steps:

• Grease 2 (9 x 1 1/2 inch} layer pans. Sift together dry ingredients into large bowl. Stir in mayonnaise, gradually stir in water and vanilla until smooth and blended.
• Pour into prepared pans.
• Bake 350°F about 30 minutes or until cake springs back when touched.

Steps:

• In a large bowl sift together the flour,,cocoa powder and baking soda.
• Add sugar.
• Add water,Mayo and vanilla and beat at a medium speed in your food mixer until well combined.
• Pour into a greased 9-inch square or 11x7x2-inch baking pan.
• Bake at 350°F for 30-35 minutes.
• Let cake settle in tin for about 5 minutes before turning out.
• Cool completely.
• Icing ******* Melt butter in a pan on a medium heat,stir in brown sugar,stir until bubbly.
• Remove from heat and stir in Milk.
• Gradually add icing sugar and beat by hand to get a spreading consistency.
• Then ice cake.
• For this cake don't substitute low-fat mayo for regular.

Steps:

• 1. Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans*; set aside.
• 2. In large bowl, with electric mixer on low speed, beat cake mix, mayonnaise, water, eggs and cinnamon 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour into prepared pans.
• 3. Bake 30 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely. Sprinkle, if desired, with confectioners’ sugar or fill and frost.