It was one of those things people made during WW II when fats were rationed. It was used as a substitute for Crisco or butter or margerine. During that period, people didn't bake much because butter, sugar margerine, crisco lard were all rationed. So people made do. This cake uses chocolate to hide the mayonaise, there is another recipe for a spice cake.
It's one of those recipes best forgotten, it was made when the proper ingredients weren't to be had....not because it tastes good....at best it's not too bad....better than no birthday cake at all!
Linda C

I tasted one a few years ago & it was really moist and good. I didn't get the recipe, though.

One of my Aunts used to make this for us and we loved it.
I still make it from time to time when I need a 9x13" cake but since there are only the two of us now, I make one that one of my patients gave me a number of years ago and it is a nice 8x8" cake.

It's my daughter's favorite cake and she asked for it every birthday (with 7-minute frosting). In fact, I made cupcakes with caramel icing at Thanksgiving.

Anyone have a recipe they care to share? Thank you.

I am looking for a receipe for chocolate mayonnaise cake.
It had cocoa and blackberry preserves in it. Frosting was a cooked caramel frosting.

I know this is an old post, but I have a question about the Mayonaise Chocolate Cake. I'd like to make it into cupcakes and use the papers. Does anyone think I can do that without greasing the cupcake papers?

I always spray my cupcake papers with Pam or whatever you use.

replace any cake recipes Oil for mayo, and no it shouldn't be forgotten... makes I do all my cakes with it..

Etta, then do you add eggs when you use oil?

Yes I keep everything the same just replace oil for mayo. Let me know how you liked it if you try!

There are no eggs in the recipe...the mayo substitutes for them as well as oil/butter.

Maybe you miss understood me, sorry, this isn’t a recipe, this is how I do all cakes. I do leave everything the same and only replace mayo for oil.