EMERGENCY Chocolate Cake

In WWII when some foods were rationed, people replaced eggs and butter with mayonnaise, which was readily available. When you try this recipe, you will see that they were right to do so.


Ingredients

• 1.5c white flour
  
• 1c sugar
  
• 1/2tsp baking soda
  
• 1/4tsp salt
  
• 1/2c dutch process cocoa
  
• 1/3c bittersweet chocolate chips (Ghirardelli)
  
• 1c espresso or 1c boiling water with instant coffee powder
  
• 2/3c mayonnaise (we used reduced-fat)
  
• 1 egg
  
• capful of vanilla
  

Preheat oven to 350. In a bowl, combine flour, sugar, soda, and salt. In a separate bowl, combine the cocoa and chocolate chips and pour in the (hot) espresso. Stir until smooth, then add the mayo, egg, and vanilla. Whisk together until smooth, then add to the dry ingredients and stir to combine. Pour into a well-greased 8-9" spring-form pan. Bake for about 30 to 35 minutes, until a toothpick inserted into the center comes out MOSTLY clean with just a little bit of cake sticking to it.

Thoughts: This cake was delicious. Didn't even have a hint of the mayonnaise vinegar flavor. Rather, it was an incredibly moist, incredibly rich cake. And it was really easy and had cheap ingredients. I would definitely make this again. I made it for an olympics watching party and cut out rings of paper which I put on top, then I put powdered sugar on it and removed the rings (so you can see the olympic rings on top). Unfortunately, the cake was just TOO moist, and the powdered sugar got absorbed into the cake. I know, I have way too much time on my hands.

Disaster Index: 1/10