Troy Chocolate Cake is a recipe I found years ago in my mom’s binder full of old recipe clippings. It is an easy 8 inch square one layer chocolate mayonnaise cake.
I am not sure of the exact source, but the handwriting is my Aunt Dianne’s, so I’m thinking she transcribed it from a friend in Troy, New York. Wherever it came from, it’s the perfect recipe for whenever you need a quick chocolate cake.
Troy Chocolate Cake Ingredients
As mentioned, this is a mayonnaise cake. Mayonnaise stands in for butter and oil, but it does not completely take the place of eggs, as there is one egg in the recipe. The other ingredients are pretty basic — flour, cocoa powder, baking soda, etc. You can vary the flavor of the cake by using different types of cocoa powder. I use natural rather than Dutch for both the cake and the frosting.
And speaking of frosting, I included my favorite (easy) chocolate frosting recipe. You may want to use your personal favorite or maybe try it with vanilla flavored cornstarch frosting.
Troy Chocolate Cake
- 1 cup granulated sugar
- 1/2 cup mayonnaise
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/4 cups flour
- 3/4 cups lukewarm water
Sour Cream Chocolate Icing
- 4 tablespoons butter
- 1/3 cup cocoa powder unsweetened natural
- 1 ½ cups sifted confectioners sugar
- 1/3 cup sour cream
- 1 teaspoon vanilla
- Combine first 4 ingredients in bowl. Sift dry ingredients together. Add them & the water to creamed mixture. Beat till well-blended. Bake at 325 degrees (I used an 8 inch square pan) for 35 minutes. For cupcakes, bake at 350 degrees for 15 minutes.
- To make the frosting, melt the butter and place in a microwave safe bowl. Add the cocoa powder and stir until smooth. Add the confectioner’s sugar and sour cream alternately to the chocolate mixture and beat until fluffy. Beat in the vanilla.
2. If you make the frosting, you will need the electric mixer. Even with the mixer, mine had a few lumps, but it was great frosting.
3. Since the recipe calls for baking soda and no baking powder, I used natural cocoa, which is more acidic than Dutch process. Dutch process might work, but the natural was excellent.