SOUTHERN DARK CHOCOLATE MAYONNAISE CAKE
The dark cocoa powder in this recipe may be substituted for regular cocoa powder and the cake is still fabulous. Because there is no butter or milk called for, only use good quality regular mayonnaise, not light or reduced fat. The mayo provides the cake moisture and you don't want a dry cake! It's really important to sift the...
Provided by Alicia Wattley
Categories Cakes
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 350°. Grease three 8-inch cakes pans. Line the bottoms with parchment paper and grease the parchment paper as well. Set aside.
- 2. In a medium sized bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- 3. In a large mixing bowl, beat the eggs and brown sugar at high speed for 3-4 minutes. The mixture will become light in color and somewhat fluffy.
- 4. Add the mayonnaise to the egg mixture and beat until just blended.
- 5. Add the coffee to the cup of water.
- 6. Into the egg mixture, alternately mix in the flour mixture with the coffee-water, beginning and ending with the flour mixture. Scrape down the sides of the bowl in between each addition and do not over beat.
- 7. Divide equally between the three prepared pans.
- 8. Bake for 20-23 minutes or until toothpick inserted in center of cakes comes out clean.
- 9. On wire racks, cool for 10 minutes, then remove from pans, peel off parchment paper and place on racks to cool completely.
- 10. Spread frosting on cake only when completely cool.
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