Taking a big bite of chocolate cake only to discover it’s painfully dry is like tearing into a Christmas present to find….socks. The letdown is intense.
You need to hear something about the classic dessert, and there's no way to sugar coat it: There’s absolutely no reason for you to have suffered through dry birthday, anniversary, or graduation cakes. Absolutely none. There’s a secret ingredient that makes your confection intensely moist and flavorful, and many a Midwestern home baker has been using it for years: mayonnaise. It's about time you add it to your own baking arsenal.
We know that mayonnaise conjures mental images of sandwiches, but its base ingredients--eggs and oil--are staples of cake baking. You know how on the back of boxed brownie mix it tells you that two eggs make cake-like brownies and three make fudgy brownies? Extra eggs and oil do the exact same thing for cake, and mayonnaise is a shortcut to measuring out both of those ingredients.
But you don’t have to take our word for it. Just ask a Midwestern baker who would never dream of buying a grocery store sheet cake. They know the difference this spread makes in your sweet. And, while you’re at it, try whipping up a version to try the decadent dessert for yourself.
Get the full recipe and directions from Spicy Southern Kitchen.
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