Chocolate Mayo Cake

I have to admit, the thought of using mayonnaise in a cake was a little off-putting to me. But when I thought about what mayonnaise is made of, it made complete sense! Oil, eggs and a little bit of acid. The basic ingredients in a mayo. A perfect ingredient to add if you love a light, fluffy and most important – a flavorful moist cake. It’s also made with simple ingredients that you will most likely already have on hand.

Chocolate Mayo Cake |

I get requests for this cake all of the time. So delicious on it’s own it really doesn’t need to be frosted. Maybe some ice cream on the side, especially when served with a warm piece of cake. It’s heavenly!!!

It’s easy to make, it just requires a few steps, but they’re easy! I’ll walk you through how I make this wonderful cake.

Preheat oven to 350
Butter a 9×13 baking dish – I prefer ceramic or stoneware. Glass works well, too.


  • 2 cups all-purpose flour
  • 2/3 cup unsweetened 100% cocoa powder
  • 1 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 3 large eggs, at room temperature
  • 1 2/3 cups sugar
  • 2 tsp pure vanilla extract
  • 1 cup real mayonnaise
  • 1 1/3 cup water
  • 1 Tbsp espresso powder

    In a medium sized bowl, combine the flour, cocoa, baking soda & baking powder. Use a whisk to evenly incorporate the ingredients. Set aside.
    chocolate mayo cake

    Using a 1 cup dry measuring cup, get the mayonnaise and set aside.

    Using a 2 cup wet measuring cup, pour in 1 1/3 cup of water and add espresso powder. Stir to combine. You can also use strong coffee that’s been cooled.
    chocolate mayo cake

    In a large mixing bowl add eggs, sugar and vanilla. Using a hand mixer, mix on high for 3 minutes. This is where you will be combining all of the ingredients to make the cake, so make sure you are using a large bowl.
    chocolate mayo cake

    Add the mayo and mix on low for 1 minute.
    chocolate mayo cake
    So now you have to start incorporating the dry ingredients and the coffee. You’ll need to do this in steps. 3 steps with the flour. 2 steps with the coffee. Starting with the dry ingredients and ending with the dry ingredients.

    So, slowly pour in 1/3 of the dry ingredients into the bowl of wet ingredients. Turn the mixer on medium and let everything combine.
    chocolate mayo cake

    Pour in half of the coffee and continue to mix until incorporated.

    Add another 1/3 of the dry ingredients. Mix until combined.

    Add the remaining coffee, continue mixing.

    Finish with the last of the dry ingredients. Make sure the mixture is nice and smooth. It will be a thin batter.

    Slowly pour the batter into the buttered 9×13 ceramic baking dish. I like to lift the dish and lightly bang it on the counter of few times to help get air bubbles out.

    Place in the center of  preheated 350 degree oven. Bake for 42 minutes or until a toothpick comes out of the middle of the cake nice and clean.

    chocolate mayo cake

    Depending on the type of bake ware you are using, the timing will be sure to differ.
    If you are using metal, it won’t take as long, so start checking the cake around 30 minutes.

    My favorite way to enjoy this cake is warm, with ice cream and a drizzle of hot fudge. Oh.My. Yum.
    chocolate mayo cake
    Chocolate Mayo Cake |


Salted Browned Butter Rice Krispies Treats

Buttery, nutty & a little salty. These are not your average rice krispies treats!
Buttery, nutty & a little salty. These are not your average rice krispies treats!

These are SO simple to make! A couple of little changes brings the average rice krispies treat to an entirely different level. You’ll never follow the recipe on the cereal box again!

1) In a large non-stick pot, brown one stick of butter { YES – 1 STICK OF BUTTER!!! Not the 3 Tbsp the original recipe calls for on the box, HA! } over medium heat. Stirring constantly until you get little brown bits and the butter has turned a golden brown. It takes about 10 minutes. Sprinkle about a tsp of salt to the melted, browned butter and stir in for a minute to get incorporated. { You can use salted butter and not have to add additional salt }.

2) Turn the heat down to low. Sprinkle in a 10 oz bag of mini marshmallows, stirring constantly until melted and fluffy.

3) Remove from heat. Toss in 6 cups of rice krispies and combine until evenly coated.

4) Pour into a butter greased 9×13 baking dish and press down evenly.

Let it set up and cool at room temp for at least 30 minutes.

Yep, they are that easy to make!

You will be pleasantly surprised at how much flavor is packed into these wonderfully easy & delicious treats.


Balsamic & Brown Sugar Strawberries

Balsamic & Brown Sugar Macerated Strawberries

Who doesn’t love strawberry shortcake!? Really!

My family is just a little obsessed with it!

I use this basic recipe to macerate strawberries.

In a medium sized mixing bowl, combine:

1 Pint of Strawberries – cleaned and sliced
2 Tbsp Dark Brown Sugar
1 – 2 Tbsp Balsamic Vinegar

I have also added fresh lemon zest & even black pepper to it for a little zip!

Cover & chill for a few hours – If you like it a little mushy, use a potato masher & mash away

No measuring required – Really! Just wing it ~ Since it’s that hard to mess it up – Really!

It’s great over  vanilla bean ice cream, French toast, chocolate cake and of course SHORTCAKES! I made this batch will good old Bisquick mix.


It’s so good & I promise you will LOVE it just as much as we do!!!

Chewy Pumpkin Chocolate Chip Cookies

Moist, chewy & a delicious blend of pumpkin pie spices and chocolate! Yum...
Moist, chewy & a delicious blend of pumpkin pie spices and chocolate! Yum…

I think cookies are my all time favorite “sweet treat”. I am definitely more of a savory food type of person. I don’t make a lot of desserts, but I do love to bake when the cooler weather hits. I love to bake all types of cookies, especially any kind of chocolate chip cookie. These cookies aren’t too sweet. These cookies are not cakey either. A lot of pumpkin type of cookies are. I like chewy & gooey. I love the combination of pumpkin with chocolate, too.

The cookie dough all on it’s own, I could devour by the spoon fulls… It doesn’t have eggs in it, so go for it 😉

Chewy Pumpkin Chocolate Chip Cookies | Blue Eyed Soul Food

Here’s what you need and what you need to do…

  • 1/2 cup (1 stick) unsalted butter softened
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 6 Tbsp pumpkin puree
  • 1 and 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 and 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 cup semi-sweet chocolate chips


In a medium bowl, whisk the softened butter, brown sugar, and granulated sugar together until smooth. Whisk in the vanilla and pumpkin until smooth. Set aside.


In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice.


Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in 1/2 cup semi-sweet chocolate chips.

Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is a must!


Take the dough out of the refrigerator. Preheat the oven to 350F degrees.

Roll the dough into balls, about 1 Tablespoons of dough each. I use a small scoop and yielded 30 cookies


Slightly flatten the dough balls because the cookies will only slightly spread in the oven.

(Please excuse my perfectly seasoned stoneware pan. As you can see it gets a lot of use!)

I would recommend lining any metal cookie sheets with parchment paper or a silicone liner.


Bake the cookies for 8-10 minutes. The cookies will look very soft. Keeping them in the oven for longer may dry them out.

Remove from the oven and press a few more chocolate chips onto the tops, if desired. It’s a must!

If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven. I take the pan and slam it down a few times, but you could go the non-aggressive route and use a spatula to flatten them out, before adding more chocolate chips – then it just gets messy.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. 

Let the cookies cool for an hour before devouring them, if you can!


Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.