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It’s here! October 28th, National Chocolate Day…

October 27, 2016

…not to be confused with International Chocolate Day on September 13, birthday of Milton Image result for chocolate S. Hershey.  But then chocolate lovers of the country and the world don’t really care when the celebration is, just as long as there’s chocolate involved.

A few suggestions for celebrating this day:

  1. Find some great chocolate to consume
  2. Buy extra chocolate and store
  3. Make something chocolaty
  4. All of the above 😉

#3. Okay, so what do I have at home??? Quick inventory (no time to waste): 1 serving of Rocky Road ice cream; 2 packages of semi-sweet chocolate chips; 1 open can of hot cocoa ; 2 boxes of FUDGE brownie mix; 1 quart jar of cocoa powder; oh my goodness, 6 28-0z bottles of chocolate syrup!? The possibilities aren’t exactly endless, but I do have something to work with.

And that is the point. There is an item, a principle if you will, in food storage called the “ESSENTIALS” – items that perk up the rest of your storage life. Salt might possibly be the #1 item on many a list of essentials. Baking powder, yeast, vitamins, and a myriad of seasonings and sauces are all in the running. Non-food items are also on the ballot. For me, Ziploc bags, aluminum foil and hand lotion are essentials.

Back to chocolate. An essential?  Flour, sugar, salt, baking powder, baking soda, oil, eggs, and even vanilla CANNOT make a chocolate cake. You NEED cocoa powder. I rest my case!!

So on National Chocolate Day, at least give some thought to this comforting, uplifting essential. And if you’re up for a new, never-fail recipe, here’s my age-old, family-approved Mayonnaise Chocolate Cake recipe for testing in your family:

Preheat oven to 350 degrees F.

  • 1 1/2 c. sugar (experiment with less, say 1 c.)
  • 3 eggs
  • 1 tsp. vanilla
  • 1 c. light mayonnaise
  • 2 c. sifted flour
  • 1 1/4 tsp. baking soda
  • 1 1/4 tsp baking pwd.
  • 2/3 c. unsweetened cocoa powder
  • 1 1/3 c. cold water

Beat eggs, sugar and vanilla together. Blend in mayonnaise. Sift dry ingredients together. Add alternately with water to egg mixture. Turn batter into lightly greased and floured 9 x 13″ – inch pan. Bake 30 minutes or until inserted knife comes out clean.


  • This product is so moist and almost crumb-less that you can enjoy it without any icing.
  • Use less sugar and have a cake with a richer, fuller chocolate flavor.
  • Bake in a cupcake tin; tuck unfrosted cupcakes into a Ziploc freezer bag (from your pantry essentials!) and stretch the treat into a week’s worth of fresh happiness.

Have a favorite, successful chocolate creation?  Please feel free to post it in the comments below! Thanks.



From → TIPS

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