Rich Chocolate Caramel Cake

The only time I’ll pass on dessert is if it doesn’t involve chocolate. I like chocolate – and I like cake – and I like them together.  A lot.

I first saw this gem on Yums and Loves. I’ve been following Alex for a while and she has the cutest little nugget of a daughter – oh and her recipes are pretty amazing too. SO she posted this cake. And woah, did it look good. But then she mentioned how she made it – with MAYO. Yes – mayonnaise. The white, jiggly condiment that often times gets a bad wrap – but no more. I have a new found respect for Mayo after making this cake. Mayo is oil and eggs in essence – and most cake recipes have those two things anyway – even the boxed mixes. So why not give it a break from Tuna Salad and start adding it to your cake recipes? GENIUS!

The cake: MOIST (I hate the word too – sometimes its just essential).  Easy to make.  I may never make boxed cake again.

The frosting: DARK CHOCOLATEY – although I must say, tastes nothing like Caramel, as the recipe would have you believe. It just tastes like a rich, dark chocolate frosting that’s the perfect compliment to it’s spongy counterpart.

The original recipe also called for the addition of Sea Salt – which I left out. Not because I don’t love that combo – but ah, because I didn’t have any. And while I’m sure it would be delish, it didn’t take anything away from the outcome. Moist, spongy chocolate cake and one of the most decadent chocolate frostings I’ve ever had.

Grab a fork and share this with someone  you love today! What says I love you more than Mayo? I’d say nothing