I posted this vintage recipe 9 years ago, and thought it was worth re-posting in case you are running low on eggs, or just trying to conserve. This moist chocolate cake was popular during the Great Depression, when people had limited access to eggs and oil. Brands like Hellman’s (Best Foods on the west coast) made it famous when they added the recipe to the jar label. This was my grandmother’s recipe, so it’s well tested and was a family staple in our house. Enjoy with a dusting of powdered sugar, a dollop of whipped cream, or frost with your favorite buttercream.
1/3 cup Hershey’s unsweetened cocoa
1 cup boiling water
11/2 teaspoons vanilla
1 cup mayonnaise
2 cups flour
1 cup sugar
1 ½ teaspoons baking soda
¼ teaspoon salt
- Preheat oven to 350 degrees F and adjust racks to middle position. Grease and flour 9x9” square or use baking spray.
- Whisk together cocoa and boiling water in a medium bowl until smooth and cool to room temperature. When cool, whisk in vanilla and mayonnaise.
- In a large mixing bowl combine flour, sugar, soda and salt. Add chocolate mixture and beat on low speed for 30 seconds to combine. Increase speed to medium-high and beat for 1 minute until smooth.
- Pour batter into prepared pan and bake for 23-26 minutes or until tooth pick inserted comes out clean and cake springs back when lightly pressed.
- Let cake cool in pan on wire rack, 1 to 2 hours. Dust with confectioners’ sugar, cut into squares, and serve straight from the pan; or turn cake out onto serving platter and dust with confectioners’ sugar or frost with favorite vanilla buttercream or cream cheese frosting.