Recipes: Duke’s favorites

November 12, 2013 


The addition of mayonnaise makes this one rich, moist cake. Duke's Chocolate Cake.

POST — The Washington Post

  • Duke’s Seven Layer Salad

    In a deep bowl, layer: (in order) 1 head of shredded iceberg lettuce, ½ cup diced onions; ½ cup diced celery; ½ cup chopped green pepper; 2 or 3 chopped tomatoes; 1 can sliced water chestnuts; 1 large bag frozen peas, thawed and drained; 1/3 cup shredded Parmesan or cheddar cheese; 4 hard-boiled chopped eggs; ½ cup chopped bacon. Spread 2 cups of mayonnaise on top.

Cover and refrigerate overnight; garnish with tomatoes and green onions.

Duke’s Chocolate Cake


6 Tbsp. unsweetened cocoa 3 cups all-purpose flour 1 Tbsp. baking soda 1/4 tsp. salt 1 1/2 cups sugar 1 1/2 cups Duke’s Mayonnaise 1 1/2 tsp. Sauer’s Vanilla Extract 1 1/2 cups cold water

Chocolate Icing:

1 cup butter. softened 1 cup cocoa 1 tsp. vanilla extract 5-6 cups confectioners’ sugar 6 or more tablespoons milk

Preheat oven to 350°F, grease and flour two 8-inch cake pans.

Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. Combine mayonnaise, vanilla and water in an electric mixer at low speed. Once smooth, slowly add in dry mixture until just incorporated (do not over beat). Pour batter into cake pans and bake for 30 minutes or until done. Cool on wire racks and frost with your favorite chocolate frosting.

For icing:

In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. Add vanilla. Add confectioners’ sugar alternately with milk until icing reaches a spreadable consistency. (you may not need all 6 cups of sugar; you may need more than 6 tablespoons of milk)

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