2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
3 eggs
1 2/3 cups sugar
1 tsp vanilla
1 cup Hellmann's Real or 1/2 the Fat mayonnaise
1 1/3 cups water
Preheat oven to 350 F. Grease and flour bottoms of two 9-inch round cake pans.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside. In large bowl, with mixer at high speed, beat eggs, sugar and vanilla, scraping bowl occasionally, 3 minutes or until smooth and creamy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions alternately with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 to 35 minutes or until cakes spring back when touched lightly in centres. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. Fill and frost as desired.
Makes 1 9-inch layer cake.
Source: Treasury of Desserts, 1993
1 comment:
Superb recipe! Here in Kathmandu, where I've worked for decades, there are many challenges to successful baking: altitude, 'rock candy' sugar, old eggs & butter, etc. I used to use the Hershey's chocolate cake recipe, but gave up after too many surprise failures. This is one of the most stable and reliable recipes I've ever tried.I have to start by making the mayonnaise; but that has its own dividends. Thanks for passing this on. Fr Greg, SJ
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