I made this recipe yesterday and used coffee in place of the water and baked it in 2 9" pans for 25 minutes. It came out great. Not dry and very fluffy. I froze one layer for later use and frosted the other with white chocolate cream cheese frosting. My husband loved it. Will definitely make this again and am emailing recipe to my daughters.
This recipe was very bad. very. I was looking forward to making it but when I did I noticed the batter was incredibly liquid-y. They seemed to be rising fine, but when i took them out they completely collapsed. Crater cupcakes! They did not even fully cook! The were so soggy and gross. Please, if you know what's good for you, do not make this cupcakes.
Very, very good! Everyone loved these! I made them on Sunday afternoon, ate some the first day, and stored the rest in the refrigerator. Today is Thursday, and just ate one out of the refrigerator, and they are still yummy!!
These were the best cupcakes I have ever made! Even my 8 year old son (who says he doesn't like chocolate - how can he be mine?) said he LOVED them! Will try to make double layer birthday cake the same way!
Oh,my gosh! This is EXACTLY the recipe I remember my mother making for us kids when I ws a little girl (a few years ago.) My mother passed away several years ago and no one had her recipe. When I made them, it was like being a little kid again.They tasted just the same. Moist, chocolatey, delicious! I can't wait to make them for my grandchildren.
Instead of doing cupcakes, I used a Le Creuset 9" x 12" baker and the cast iron seems to hold the heat so continues to bake the cake after you take it out of the oven. I figured the bake time to be 30 minutes and the cake came out great. My husband reports you cannot tell it's from a box at all! I used a chocolate ganache to glaze the cake rather than the frosting suggested and it is a hit! To the reader who asked about using olive oil mayo...either kind is fine and maybe the OO is preferable b/c it's made w/ 'good' fat.
just a friendly F.Y.I.- mayonnaise is an emulsion of eggs and oil... the nice thing is its already whipped together.
Fat is fat rather it be oil or mayo. I have made several chocolate cakes with mayo and they are so moist!
A student of mine baked a cake for my birthday where she substituted mayo for the oil. I have since used mayonnaise in my own cakes, and they are always moist and flavorful. Cakes come out so much better with the mayo.
I'm not a mayo eater - hate potato salad, for example. However, it is wonderful to bake with. I haven't made this recipe, so can't comment if it is gross or good, but I did make a blueberry cobbler recipe that called for mayo that was divine. Mayo is also amazing on fish - makes salmon super moist and tangy. Again, I'm not a mayo fan, but it does have it's place. After all, isn't mayo just oil and eggs which you would often use in desert recipes anyway?
IF YOU HAVE'NT COOKED WITH MAYO YOU ARE MISSING A TREAT. ESPECIALLY IN ANY TYPE CAKE CALLING FOR OIL. I USE NON-FAT MAYO.
If that's the secret, they can keep the cup of mayonaise. Gross. At least the store bought devil's foods use oil, so you can use a better fat than mayonaise!
Is it okay for this recipe to use the mayonnaise that has olive oil or is it best to use plain mayonnaise.