The easiest chocolate cake you will ever bake. So moist it doesn't even need to be iced. There won't be leftovers!
Mix dry ingredients in a large bowl. In a separate bowl whisk water and mayo together. Add wet ingredients to dry and mix well until there are no lumps. You can do this with an electric beater, but I just do it with a wooden spoon.
Pour into a bundt pan sprayed with non-stick spray. Bake at 350F for 42 to 45 minutes.
If using a 9 x 13 pan, bake at 350F for 35 to 40 min. If making cupcakes, bake at 350F for 22 to 25 minutes.
Remove from pan to a cooling rack and cool completely before icing. This cake is so moist that icing isn't needed for anything other than decoration.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 462 | ||
Calories from Fat: 365 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.6g | 54 % | |
Saturated Fat 25.4g | 127 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 106.6mg | 33 % | |
Sodium 292.6mg | 10 % | |
Potassium 84.2mg | 2 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 21.3g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 462
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