This cake gives mayo critical role

I think a lot about cake this time of year because beginning in early October and going through to the week before Christmas, it seems that everyone in my family and close circle of friends celebrates a birthday. I turned 60 this week and my husband, Jamie, had his birthday only 10 days before.

It is my custom to make a lasagna supper for Jamie and Chocolate Mayonnaise Cake with coffee frosting for dessert. It is his preferred birthday cake. This is a neighbor’s recipe I have used since 1982.

The mayonnaise replaces the eggs and shortening of a standard cake, and you’d never know. Don’t use salad dressing because that has seasonings in it that might come through. Do use a decently flavored cocoa powder. The recipe makes either an 8- or 9-inch round cake, and I usually fill it with a mocha whipped cream filling and top it with coffee frosting.

The filling recipe makes quite a bit, and sometimes, if I feel ambitious, I split the layers horizontally and make four layers with filling in between. Other times I use coffee frosting on the top and put the additional filling on the sides. Or I decorate the top with the additional mocha filling.

Chocolate Mayonnaise Cake

2 cups of flour

2 teaspoons baking soda

? cup cocoa

? teaspoon salt

1 cup of mayonnaise

1 cup of sugar

1 teaspoon vanilla

1 cup water

Preheat the oven to 350. Grease two 8- or 9-inch round pans and line with waxed or parchment paper and flour them so you can turn the cake out easily. Sift together all the dry ingredients and set aside. In a mixing bowl, beat the mayonnaise and sugar, add the vanilla. Then add the dry ingredients and water alternately, beating until you have a smooth batter. Divide the batter between the two pans, and bake for 25 to 30 minutes, until a tester inserted comes out clean. Cool and remove from the pans to a cake rack.

Mocha Filling

1 cup of whipping cream

2-3 tablespoons of instant coffee (to taste)

1/3 cup of sugar

1/4 cup cocoa powder

Put the cream into a bowl, and sprinkle in the coffee. Beat until the cream is frothy, then add the sugar gradually, continuing to beat. As the cream begins to thicken, add the cocoa. The mixture will quickly become quite firm so beat only until you have a spreadable consistency. Spread one layer of the cake generously with the filling.

Coffee Frosting

1/2 cup (1 stick) of butter softened to room temperature

1 3/4 cups confectioners sugar

3 tablespoons of hot strong coffee or instant coffee dissolved in hot water (more or less to your taste)

Beat the butter until it is fluffy, and then beat in the confectioner’s sugar. Add the coffee, and continue beating until the frosting is smooth enough to spread.