One question that my grandmother would always ask me would be “What kind of cake would you like for your birthday?” I don’t know why she would ask that question when she had to know exactly what my response would be….Mayonnaise! Gram made the best mayonnaise cake there was.

We had a special day on Sunday. Three of the students from my department where I work at the university wanted to come for a BBQ of venison burgers before they graduated. So, the Grumpster and I told them to choose the day and we would be ready for them.

Each of these students got a birthday cake on their birthday while they were here…so I figured I would also bake them a cake (my mayo cake!) and give them the royal treatment! We made the Easy Bacon, Cheese, and Onion Stuffed Burgers along with a potato salad (Grumpy said this was funky and to go back to my “normal” potato salad). Offered them up some Croghan Bologna (made with …tada…Venison!) with cheese, crackers and mustard as appys and the finale was my favorite mayonnaise cake.
Below is the recipe for the cake:

Chocolate Mayonnaise Cake

2 cups all-purpose flour, stirred before measuring
1-1/2 cups granulated sugar
1/3 cup Hershey’s unsweetened cocoa powder
1-1/4 tsp. baking soda
1 cup Hellman’s Mayonnaise
1 cup water
1 tsp. vanilla


Adjust rack to center of oven; preheat oven to 350 degrees F. Grease a 7 by 11 or 9 by 9 inch pan, at least 1-1/2 inches deep, with vegetable shortening. Dust the greased pan lightly with flour, knocking out any excess. Set aside.Into large bowl, sift together flour, sugar, cocoa powder, and baking soda. Set aside.

Place mayonnaise in medium bowl; gradually beat in water with fork or small whisk. Mayonnaise will thin considerably. Stir in vanilla. All at once, add liquid ingredients to dry ingredients. Using a hand-held electric mixer, beat at low speed until ingredients are combined; scrape bowl and beater(s) well. Beat at medium speed for 1-1/2 minutes. Batter should be smooth.Turn batter into prepared pan and spread level, then push batter slightly higher in corners and along sides of pan. Bake in preheated oven for 28 to 35 minutes, until toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake.

Remove to cooling rack. Cool completely before frosting or storing. If unfrosted, store airtight at room temperature for up to 3 days; freeze for longer storage.

I also had a suprise on that day as the three (Dan, Justin, and Darren) of them came with a gift in tow. They had bought me a mantle clock and had a plate engraved that had my name, thanks for all your help, and their names below. Those boys knew how to get me to cry! They are such special kids and I’m happy I was able to know them. Hopefully they will always remember the secretary who treated them like she would treat their own kids with fondness in their hearts – because they will always be in mine!