Nadine Martin - 1990 |
Oven 350° 25 to 30 min | |||
| MAYONNAISE CHOCOLATE CAKE | ||||
| Serve as a single layer snack cakes, dusted with powdered sugar or stack and frost. | ||||
| 2 | C | Cake Flour | > | Stir together dry ingredients, sift them onto a piece of waxed paper. |
| 1 | C | Sugar | ||
| 6 | T | Unsweetened Cocoa | ||
| 2 | t | Baking Soda | ||
| ¼ | t | Salt | ||
| 1 | C | Mayonnaise | > | Beat together until thoroughly blended, add dry ingredients and beat until perfectly smooth. |
| 1 | C | Cold Coffee | ||
| 1 | t | Vanilla | ||
| Grease and flour pans. Bake 35 to 40 min. Divide evenly between pans and bake for about 30 min. Test for done after 20 to 25 min. Cakes are done when toothpick inserted in center comes out clean. | ||||
| Remove from oven, let cakes rest in pan 5 min. before turning out onto racks to cool completely. | ||||