Ritner Family Mayonnaise Cake With Raspberries
photo by Amy - Ellie's Mommie
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Mayonnaise Cake
- 3 cups flour
- 1 1⁄2 cups sugar
- 2⁄3 cup cocoa powder
- 2 1⁄4 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 cups mayonnaise (we always use Hellman's or Best Foods)
- 1 1⁄2 cups water
- 2 teaspoons instant coffee, dissolved in the 1 1/2 cups water (this is my "secret ingredient!)
- 1 1⁄2 teaspoons vanilla
-
Raspberry Sauce
- 1 pint raspberries
- 1 cup water
- 1 cup sugar
directions
- Mayonnaise Cake - Preheat oven to 350°F Grease and flour two 8 inch cake pans or one 9X13 cake pan. Set cake pans aside.
- In a large bowl, sift together flour, sugar, cocoa, baking powder and baking soda.
- Add the water/instant coffee mixture, and stir until moistened.
- Add the mayonnaise and the vanilla, and mix well. Mixture will be thick and"goopy". Pour into prepared cake pans and bake for 25-30 minutes.
- A toothpick inserted into the cake should come out with no raw batter on it, but with some moist crumbs when the cake is done.
- Remove cake from oven and allow to cool completely on a wire rack before topping.
- Raspberry Sauce - In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat. Reduce heat.
- Add 1/8 cup of the raspberries, well mashed, to the sugar/water mixture.
- Simmer over medium-low heat until mixture has reduced by 2/3. The finished syrup will easily coat the back of a spoon, and be very sticky when it cools.
- Remove syrup from stove and allow to cool slightly. Strain through a seive to remove the seeds.
- Assembling the Cake - Using a pastry brush or a spoon, brush the bottom of each layer of the cooled cake with the raspberry syrup.
- Place the bottom layer upside down on a plate.
- For a two layer cake, crush half the remaining raspberries and spoon over the bottom layer of the cake.
- Top with the remaining layer of the cake, placing it upside down.
-
For the top layer, or a single layer cake, follow the directions from this point:
- On the side of the cake coated with raspberry syrup, arrange the remaining whole raspberries in a pleasing pattern.
- Brush or spoon each whole raspberry with some of the raspberry syrup.
- Allow the cake to sit for 30 minutes before serving.
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RECIPE SUBMITTED BY
Amy - Ellie's Mommie
Tampa, FL
I live in Florida with my mother and my daughter. I stay at home, so I have time to really get into cooking. I grew up cooking for my mom and my brother, and they both say I am one of the better home cooks they've met! But since my mom's idea of cooking is opening soup cans and my brother lives in NYC and eats out a lot, that may not be saying much!
I am one of those people who reads cookbooks just for fun, even when I am not looking for a recipe. My favorite cookbook is "The American Woman's Cookbook" from 1930-something. My grandmother had a copy of it, and my mom found a copy for herself years ago (updated for the 1960's) and she gave me that copy when I moved out on my own. I like it more than "modern" cookbooks because it has actual recipes in it; not just heat and eat steps! When your recipe requires you to use your can opener and packet opening scissors more than your knife and spice cabinet, something is wrong!
Right now, I am trying to learn to cook the cuisines of Asia, mostly India and Vietnam. I am also trying to learn to bake bread. My mom may not be able to cook without Campbell's soup, but she can bake homemade bread like no one else!