Photos by Aimee Broussard.

A sweet treat with a special ingredient

Does anyone else need a sweet treat after every meal? Because same. Though pre-made sweets from the grocery store are easy to pick up, there’s no denying that dessert tastes better when it’s homemade.

In our February issue, southern food blogger Aimee Broussard showcased her Southern Chocolate Mayo Snack Cake. Don’t let the mayo throw you off. That’s what keeps it nice and moist. And you probably would never know it’s in there if it wasn’t in the name.

Read on for Aimee’s full recipe and check out inRegister’s February issue here for more recipes from Aimee Broussard.

Southern Chocolate Mayo Snack Cake

Ingredients For Cake:
2 cups all-purpose flour
1 cup sugar
6 Tbsp. unsweetened Dutch process cocoa powder
2 tsp. baking soda
1 cup mayonnaise
¾ cup whole milk
¾ cup warm water
1 tsp. vanilla extract
½ cup mini chocolate chips
For Chocolate Buttercream:
4 Tbsp. (½ stick) unsalted butter, room temperature
1 cup powdered sugar, sifted
¼ cup unsweetened Dutch process cocoa powder, sifted
Pinch of salt
3 tsp. heavy whipping cream
½ tsp. vanilla extract

For Cake, preheat oven to 350 degrees. Mist 8-inch square baking pan with baking spray and line with parchment sling.
In a medium bowl, whisk together flour, sugar, cocoa and baking soda. Add mayonnaise, milk, water and vanilla and mix until evenly combined. Fold in mini chocolate chips.
Scrape batter into prepared baking pan. Bake for 25 to 30 minutes, until a toothpick inserted in center of cake comes out mostly clean.
Transfer pan to wire rack to cool completely. Remove cake from pan, discard parchment.
For Chocolate Buttercream, in a bowl, using an electric mixer on medium speed, beat butter for 2 to 3 minutes until light and fluffy. Add powdered sugar, cocoa powder, salt, 1½ tsp. of cream and vanilla and beat until smooth. Add remaining 1½ tsp. of cream as needed in ½-tsp. increments until frosting reaches desired consistency.
Frost cake and cut into squares.
Makes 1 8-inch cake.