In my kitchen


Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!


To access my company Biscotti Artisanal, to see where you can buy my biscotti, just click on the logo!

Click on logo to head to website!

Click on logo to head to website!

Life is short, try something different! R.F.

Fruit Fly Trap in 40 Seconds.

Life is short, laugh more, worry less. R.F.
Name *
Hellmann's Chocolate Cake

Hellmann's Chocolate Cake

Taken from

Why not from my well worn written down recipe? Cause it isn't readable anymore, it is beautifully stained and faded.

What is my favorite go-to recipe? It is Hellmann’s Chocolate Cake, bar none. It is in fact the only chocolate cake I make and I make it quite often, it is quick to make, no fuss and no fail.

I started making this cake a long time ago, I was a teenager and the recipe was on the jar of the Hellman's jar of mayo itself. It was a time when every kind of food was re purposed for other uses.

This cake was so moist, so delicious, it had that buttermilk texture and melt in your mouth factor, I adopted it and it has become one of signature dishes.

For a change, this is one recipe I make no changes too. I make it like it was in the jar or say….thirty some odd years ago.

How do I serve it? With 35% cream of course. That is a legacy from my mother. I am sure some of you will smile at this.

However how do I ice this cake? Well, I am not a super fan of buttercream icing, so on this cake, I always make a ganache. A ganache being heavy cream that you heat up with a touch of vanilla, and once close to simmering, you remove it from the heat and add chocolate chips to create a smooth thick ganache, this I pour over the cake and smooth it out. And done. I do not have a recipe for the ganache yet, but it is easy to find online.

Note: You will notice I use cocoa powder to coat my pan as opposed to flour, my reason is simple, it does not leave the white flour residue on my use cocoa powder if you wish, though flour works as well!

Print Friendly and PDF


•   2 cups (500 mL) all-purpose flour

•   2/3 cup (150 mL) unsweetened cocoa powder

•   1 1/4 tsp. (6 mL) baking soda

•   1/4 tsp. (1 mL) baking powder

•   3 eggs

•   1 2/3 cups sugar

•   1 tsp. vanilla extract

•   1 cup Hellmann's® Real Mayonnaise

•   1 1/3 cups water


1Preheat oven to 350°F (180°C). Grease and lightly flour two 9-inch/ 23 cm/ 1.5 L, round cake pans*; set aside.

2Combine flour, cocoa, baking soda and baking powder in medium bowl; set aside.

3Beat eggs, sugar and vanilla in large bowl with electric mixer at high speed until light and fluffy, about 3 minutes. Beat in Hellmann's® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

4Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.

5Frost with your favorite frosting or generously sprinkle with confectioners’ sugar.

*Or, prepare cake mix as above in 13 x 9-inch (33 x 23-cm / 3.5 L) baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.

Sour Cream Apple Pie

Sour Cream Apple Pie

Visit to the Von Trapp Brewery

Visit to the Von Trapp Brewery