Our friends at Hellmann’s asked the GH Test Kitchen to bake up a decadent chocolate cake using its Hellmann’s Real Mayonnaise — a fantastic sub for eggs and oil. It’s a piece of cake!
Step 1
Make cake: Heat oven to 350˚F. Coat 9-by-13-in. pan with nonstick spray; line with parchment, leaving overhang on 2 long sides; spray parchment.
Step 2
In large bowl, whisk flour, both sugars, cocoa powder, baking soda and salt until no clumps remain. In second bowl, whisk warm water, Hellmann’s mayonnaise, vanilla and espresso powder until smooth. Make well in dry ingredients and gradually add liquid mixture, whisking constantly until batter is smooth.
Step 3
Transfer batter to prepared pan, smooth top and bake until wooden pick inserted in center comes out clean, 38 to 42 min. Let cool 20 min.; then, using parchment overhangs, transfer cake to wire rack to cool completely.
Step 4
Meanwhile, make frosting: Using mixer on medium, beat butter until smooth, 2 min. Reduce speed to low; add confectioners’ sugar, vanilla and salt and mix to combine, 2 min. Increase speed to medium and beat until smooth and creamy, 2 min., then beat in milk. Spread frosting over cooled cake and sprinkle with chocolate chips.
