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.
|Serving Size: 1 Serving (114g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 365 (79%)|
|Amt Per Serving||% DV|
|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 %|
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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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