DUKE'S MAYONNAISE SHIRT RECIPES

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DUKE’S MAYONNAISE CAKE RECIPE : TASTE OF SOUTHERN



Duke’s Mayonnaise Cake Recipe : Taste of Southern image

A super delicious Chocolate Cake made with Duke's Mayonnaise. No eggs or oil needed. We've also got a great frosting recipe to go along with it.

Provided by Steve Gordon

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield Varies

Number Of Ingredients 14

3 cups All-Purpose Flour
6 Tablespoons Unsweetened Cocoa Powder
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 Tablespoon Baking Soda
1-1/2 cups Sugar
1-1/2 cups Duke’s Mayonnaise
2 teaspoons Vanilla Flavoring
1-1/2 cups Buttermilk, regular milk, or water
1 cup Unsweetened Powder Cocoa
1 cup Butter, softened
1 teaspoon Vanilla Flavoring
6 cups Confectioner’s Sugar
6 Tablespoons Milk, maybe a little more as needed.

Steps:

  • Place a bit more than 3 cups of flour in a sifter.
  • Sift the flour into a large bowl.
  • Spoon sifted flour into a one cup measuring cup. Level the top of flour.
  • Add 3 level cups of sifted flour back into your sifter.
  • Add the cocoa powder.
  • Add baking soda.
  • Add salt.
  • Add baking powder.
  • Sift ingredients back into a large bowl.
  • Add sugar.
  • Whisk dry ingredients together until fully combined.
  • In another large mixing bowl, add the mayonnaise.
  • Add vanilla flavoring.
  • Add the milk or water.
  • Mix together on lower speed until smooth.
  • Gradually add the dry ingredients into the wet until combined.
  • Do not over beat the mixture.
  • Prepare 2 8inch sized cake pans with baking spray.
  • Place a parchment paper circle in the bottom of each pan.
  • Divide the batter evenly between the two pans.
  • Bake at 350F degrees for 30 minutes or until done. Test with toothpick for doneness.
  • Remove from oven. Place on wire racks to cool for 10-15 minutes.
  • Remove from pans, return to wire racks. Let cool completely before frosting.
  • Place powdered cocoa in a large mixing bowl.
  • Add the softened butter.
  • Cream together on a lower speed until nice and smooth.
  • Add the vanilla flavoring.
  • Add 1 cup of confectioner’s sugar to the bowl.
  • Add 1 Tablespoon of regular milk to the bowl.
  • Mix together until combined.
  • Repeat this process until you’ve added all 6 cups of confectioners sugar and milk as needed.
  • Mix together until you have a smooth, spreadable consistency.
  • Spread frosting on cool layers.
  • Decorate as desired.
  • Enjoy!

MAYONNAISE ESSENTIALS: FAUX DUKE’S VERSION | JUST A PINCH ...



Mayonnaise Essentials: Faux Duke’s Version | Just A Pinch ... image

Duke’s Mayonnaise: The Southern spread with a cult following. If you are from the South, you have probably heard of Duke’s mayonnaise. I am not claiming this is Duke’s mayonnaise, but it is Duke-like. Kind of like a second cousin of Duke’s, twice removed :-) So, you ready… Let’s get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Spreads

Prep Time 15 minutes

Number Of Ingredients 13

PLAN/PURCHASE
1 tablespoon(s) white wine vinegar
1 tablespoon(s) apple cider vinegar
1 tablespoon(s) lemon juice, freshly squeezed
1/4 teaspoon(s) salt, kosher variety
1/4 teaspoon(s) dried mustard, i use coleman’s
1/4 teaspoon(s) sweet paprika
3 large egg yolks, room temperature
1 tablespoon(s) filtered water
1 cup(s) non-flavored oil, i use an extra light-tasting olive oil
ADDITIONAL ITEMS
white pepper, freshly ground, to taste
more salt, to taste

Steps:

  • PREP/PREPARE
  • Did I say that Duke’s has a cult following… Well, here are some of the requests that the Duke’s factory have received over the years: There was the man on his hospital death bed who asked for a tomato sandwich made with Duke’s. There was the mother of the bride who, after the company made its switch from glass to plastic containers around 2005, demanded four glass jars with labels intact to use as centerpieces at her daughter’s wedding. And there was the elderly woman from North Carolina. She wrote in hopes of obtaining just three glass jars, saying she’d like to be cremated and have her ashes placed in the containers for her three daughters. I am not sure that the word “cult” really covers that one.
  • One major modification I made to this mayonnaise is that I pasteurized the egg yolks. A sticking point for a lot of folks on mayonnaise is that it uses raw egg yolks, but what would happen, if you pasteurized them? In my opinion, a richer, deeper flavor without the problem of using raw eggs.
  • I have made this recipe three ways: One, with a food processor, fitted with an S-Blade, another using my immersion blender, and finally, using my Vitamix blender. All three have their advantages and disadvantages; however, if you own an immersion blender, you will be blown away with how easy it is to make emulsions, like mayonnaise. As a matter of fact, it might be an excellent reason to go out and purchase one. Just sayin’ :-)
  • Gather your ingredients (mise en place).
  • Add all of the ingredients, except the oil, to a wide-mouth mason jar.
  • Pour all the oil on top… yep all the oil
  • Push the stick blender all the way to the bottom of the jar, and keep it there during the blending process.
  • Chef’s Note: If you pull the blender up during the blending process, you will have one HECK of a mess on your hands… keep it on the bottom.
  • Blend for 30 – 60 seconds, until you have wonderful, yummy mayonnaise.
  • Do a final taste for proper seasoning. In this batch, I wound up adding a bit more lemon juice, some white pepper, and a dash more salt.
  • Store in a sealed container, in the fridge, until ready to use. It should last 7 - 10 days.
  • PLATE/PRESENT
  • Use anywhere you would use regular mayonnaise. Enjoy.
  • Keep the faith, and keep cooking.

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