Key Lime Mayo Cake

K E Y L I M E CA K E – is one of, if not my favorite, cake at the moment. Decided to do something a little different this Thanksgiving, and was a bit scared, but i did it anyway and it was awesome!!!

I compared three different recipes on Pinterest, thereby creating my own version and I’m not disappointed at all!

My secret ingredient is mayonnaise. Mayonnaise is essentially oil, eggs and vinegar. So this isn’t too far fetched. The oil content in the three recipes averaged 3/4 cup. The egg content averaged 4.5 eggs. I substituted oil for the mayo 1:1 at 3/4 cups. I used 3 eggs (the three recipes were anywhere from 3-6 eggs). After letting the cooked cake sit for 2 days to allow the lime flavor to set in and intensify, I frosted it with key lime cream cheese frosting and this is it. The best cake I’ve EVER made.

History – people used mayo in (chocolate) cakes back in the during WWII or the Great Depression when food scarcity forced cooks craving sweets to get creative.

To start just mix in a couple tablespoons of mayo to boxed cake batter for rich flavor. Mix a whole cup to really up the decadence or just substitute it in a regular recipe for the oil at the same amount. 1 cup oil = 1 cup mayo.

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