Recipe for Mom Crego’s Chocolate Mayonnaise Cake with Peanut Butter Frosting

Recipe for Mom Crego’s Chocolate Mayonnaise Cake with Peanut Butter Frosting

Today, I'm going to feature the recipe I also used in my Meg Makes print column - a recipe for Mom Crego’s Chocolate Mayonnaise Cake with Peanut Butter Frosting.

Please note - the recipe in the paper left out the size of cake pan to be used. You should bake it in a 9-by-13 pan. I apologize for leaving that out.

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I recently came across a delightful chocolate cake with peanut-butter frosting at a funeral lunch. It was so good, a friend passed her slice down the table and told me I had to try it.By that time, the rest of the cake had been eaten, so I never got my own piece.

To make up for that, I contacted Glenda Crego, the Paxton resident who made it. She was kind enough to share the recipe with me.
It’s her mother-in-law’s recipe, so it’s called Mom Crego’s Chocolate Mayonnaise Cake with Peanut Butter Frosting.

Chocolate Mayonnaise Cake
4 tablespoons cocoa powder
1 cup sugar
1 cup milk
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup hot water
1 teaspoon vanilla
2/3 cup mayonnaise
Stir together cocoa powder, milk and sugar. Sift together flour, baking soda and salt. Combine both mixtures. Add hot water and vanilla and stir vigorously. Add mayonnaise and stir well.

Pour batter into a 9-by-13 cake pan. Bake at 350 degrees for 30 to 35 minutes. Cool completely before frosting.

Peanut butter frosting
1/2 cup butter or margarine, room temperature
1 cup creamy peanut butter
2 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons milk
Cream together the peanut butter and butter or margarine until smooth. Add the powdered sugar and vanilla. Add the milk a tablespoon at a time until you get the desired consistency. Whip three minutes on high or until light and fluffy.

 

 

Comments

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KPowell14 wrote on February 28, 2013 at 8:02 am

Thanks for adding the pan size.  I saw this recipe in the paper edition and I had planned to write a comment to inquire about that.  I still have another question, do you grease and flour the 9x13"?  I assume so, as you would for most cake recipes.

Meg Dickinson wrote on February 28, 2013 at 8:02 am
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Yes, Glenda said it should be greased and floured if you're not using a nonstick cake pan.