This cake is fabulous! It is super moist, just like my chocolate scratch cake…but has a lighter texture. When making chocolate cupcakes from a mix, this is the one that we use (and everyone loves them!)
***This recipe does not work as well with fondant covered cakes–it is a little too soft for the weight of the fondant.
1 box Devil’s Food chocolate mix (I prefer Pillsbury)
Ingredients as listed on the box (water, eggs, and oil)
Sift mix into bowl and add ingredients according to box instructions. Add vanilla, mayo and cocoa.
Mix all ingredients on medium speed for two minutes, scraping the bowl when necessary.
Fill your greased/prepped pans. Bake at 325 until cake springs back when touched in the center.
Don’t forget to wrap your warm cakes in plastic wrap and foil, and freeze for extra moist cake.