This One Surprising Ingredient In Your Cake Will Make it Way More Moist

A Kansas City chef believes that this one condiment (that is usually reserved for sandwiches) is the best ingredient to add to your chocolate cakes.

Jasper J. Mirabile Jr., is the second-generation owner of a family-run Italian restaurant, and has revealed the secret behind his mother's beloved chocolate cake.

We warn you, it's weird. Yup, it's mayonnaise.

"Now before you go turn your nose up at this recipe, I want you to understand why mayonnaise is used to make some of the finest chocolate cake you'll ever experience," wrote Mirabile in a column in the Kansas City Star.

He explained that mayo acts as a substitute for oil that's most people typically add to chocolate cakes to make it moist. The mayonnaise works to balances out the sugar and keeps the cake from becoming too dry.

"My father thought [the cakes] were a little too dry [so] my mother suggested using mayonnaise because she had seen the recipe in a cookbook and in an ad for Hellmann's Mayonnaise in a magazine," he writes.

Mirabile Jr. did some research into the unusual cake ingredient, finding that the earliest printed recipe for such a cake dates all the way back to 1927. It also turns out that "butter, eggs and oil were rationed around World War II," so therefore the spread stepped in as a substitute. 

Turns out mayonnaise isn't only good for cakes, it also softens cuticles and remove water stains. What a versatile product!

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