Chocolate Mayo Cake with Meringue Buttercream

Chocolate Mayo Cake
Yankee Magazine

2 cups flour
1/2 c unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1 cup mayo (not salad dressing)
1 cup water
1 tsp vanilla

Bake at 350 degrees in a greased and floured 9x13 inch pan. 
Mix all the above ingredients and pour into the prepared pan.  Bake for 35-40 minutes or until toothpick inserted in center comes out clean. You could also make cupcakes I got 16 so adjust your cooking time.


Meringue Buttercream Icing
Ladies' Home Journal
October 2010

5 egg whites
1 1/4 cup of sugar
1 tsp vanilla
4 sticks of semi-softened unsalted butter

Using the bowl of your Kitchen aid mixer whisk together 5 egg whites and 1 1/4 cups of sugar. Use a pot that the kitchen aid bowl will fit into and fill your saucepan with water. Heat the water to simmering then put the bowl of egg whites into your saucepan. Over simmering water continue to whisk the egg white mixture until you cannot feel any sugar crystals between your fingers. This will take about 5 minutes. Then remove from the water and put the bowl on the stand of the mixer and lock it. Using the whisk attachment of the mixer, mix this at high speed for about 10 minutes. The mixture should be cooled down, and stiff peaks form when pulling up the whisk attachment of mixer. Add 1 tsp of vanilla flavoring and a little at a time the unsalted butter that has been softened and continue to beat with the whisk attachment at medium speed. It may start to look like the icing is curdled but don't worry keep beating and it will all come together. Makes about 5 cups.
Use within a few hours or it can be stored in the refrigerator for up to one week. You will need to bring it to room temperature and beat the icing for a few minutes on low speed.