MAYONNAISE CAKE RECIPE FROM SCRATCH RECIPES

Steps:

• Preheat oven to 350.
• Grease and flour a bundt cake pan or a 9x13x2 inch cake pan.
• Dump the cake mix into a large mixing bowl.
• Add eggs, water and mayonnaise.
• Mix by hand or with an electric mixer until well mixed.
• Stir the chocolate chips into the cake batter using a large spoon.
• Pour the cake batter into the cake pan and spread evenly.
• Bake for 35 minutes or until cake is done.
• Press the center of the cake in, using a finger.
• If it springs back, the cake is done.
• If not it needs more baking time.
• If using a bundt cake pan, allow the cake to cool for 10 minutes and follow the next 3 steps.
• Put a dinner plate or cake plate on top of the bundt cake pan. with the bottom of the plate facing you.
• Holding the bundt cake pan onto the plate, turn it over(you may need to use hot pads to do this).
• You may need to slightly shake the pan while it is on the plate to help loosen the cake from the pan.
• If using a 9x13x2 inch cake pan, insert a toothpick into the center of the cake.
• If the toothpick comes out clean, the cake is done.
• If you are going to ice/frost the cake, allow the cake to completely cool.
• If you don't want to frost/ice the cake you can dust it with powdered sugar.

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.