Chocolate Mayonnaise Cake

Preheat your oven to 350 degrees F (180 degrees C). Grease your pan with baking spray or shortening, then dust with about 1 tablespoon of sifted cocoa powder until the inside is completely covered. Tap out excess cocoa.

In a large mixing bowl, whisk together sifted all-purpose flour, sugar, cocoa powder, and salt until well combined.

Add in whole milk, Duke's Real Mayonnaise, and vanilla extract, stirring with a baking spatula until the dry ingredients are just moistened and there's no more dry flour and cocoa.

Spoon the thick batter into your prepared baking pan, drop the pan from about 3 inches off the workspace 3-6 times to tap out any bubbles in the batter, and settle the batter into all crevices in your pan.

Bake the chocolate mayonnaise cake in your preheated oven for 35-40 minutes. 35 for a bit of a fudgy, almost brownie-like cake, 40 for a more set cake.

Let the cake cool for 35 minutes before flipping out of the pan onto a cake stand.

Salted Caramel

In a medium saucepan, stir your granulated sugar consistently over medium heat. It will clump up before it starts to melt, just keep stirring until the sugar melts.

Once the sugar melts, stir in the butter. It will bubble and make noise, that's normal don't panic. Melt all the butter and let the caramel turn a lovely amber brown.

Take the caramel off the heat and add in heavy cream, stirring until it's completely incorporated. It will bubble just like the butter, too.

Stir in vanilla extract and salt, add in as much salt as you like (it's okay to taste it once it cools down slightly). Pour the caramel into a heat-safe container with a lid.

Pour about half of the caramel over the chocolate cake and serve while warm or once completely cooled. If not serving to a crowd to eat the same day, pour the caramel onto individual slices of cake. The cake can stay out, covered, on the countertop for 3 days. The caramel can stay in the fridge for up to 1 month.