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Swapped butter for mayo in my chocolate cake after a $15 bet and nobody could tell
My sister bet me 15 bucks I couldn't ruin a boxed chocolate cake on purpose last Saturday, so I used 1/2 cup of mayo instead of the oil and eggs it called for. That cake came out so moist my nephew ate three slices and asked what bakery it came from, and I honestly can't tell the difference in taste. Has anyone else tried mayo in baking, and does it work in yellow cakes too or just chocolate?
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