I love retro desserts and featured my tomato soup cake a while back.
In a book called "The Kitchen Sink Cookbook" I found out this neat history of the chocolate mayonnaise cake. The blue ribbon on the Hellmann's Mayonnaise jar is not there in commemoration of some long-ago prize. It's there because of the way New York deli owner Richard Hellmann first began selling his mayonnaise; as a to-go item out of two big glass jars he decorated with blue ribbons.
As for his beloved recipe for Chocolate Mayonnaise Cake: it was actually invented by Mrs. Paul Prince, the wife of one of the Hellmann's company's sales distributors in 1937, or about twenty-two years after manufacturing mayonnaise had beome Hellmann's only business.
Her original recipe was dense like a brownie and contained walnuts and dates but no eggs. The company's current version has neither walnuts nor dates and is lighter in texture. But the mayonnaise still makes the cake magically moist and tender without revealing its own taste.
2 cups flour
1 2/3 cup sugar
2/3 cup unsweetened cocoa
1 teaspoon vanilla
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/3 cups water
1 cup Hellman's (Best Foods) real or light mayonnaise
Preheat oven to 350 degrees. Grease & flour 9" x 13" cake pan.
In a medium bowl, combine flour, cocoa, soda & powder, set aside.
In a large bowl with mixer at high speed, beat eggs, sugar & vanilla, scraping sides of bowl occasionally, for 3 minutes or until smooth & creamy.
Reduce speed to low; beat in mayonnaise till well blended.
Add flour mixture in 4 additions alternately with water, beginning & ending with flour mixture. Pour into prepared pan.
Bake 30 to 35 minutes or until cake springs back when touched lightly in centre. Cool on wire rack 10 minutes. Remove from pan; cool completely on rack.
Decorate with your favourite chocolate icing.