Chocolate mayonnaise cake #2
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Chocolate mayonnaise cake #2
  Chocolate    Mayonnaise    Cakes  
Last updated 6/12/2012 1:15:39 AM. Recipe ID 45137. Report a problem with this recipe.
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      Title: Chocolate mayonnaise cake #2
 Categories: Cake
      Yield: 16 Servings
      2 c  Flour
      1 c  Sugar
    1/2 c  Cocoa
  1 1/2 ts Baking powder
  1 1/2 ts Baking soda
      1 c  Ice water plus
      2 tb Ice water; about
      2 ts Real vanilla extract; or
      1 c  Real mayonnaise

MMMMM------------------HOMEMADE BUTTER FROSTING-----------------------
    1/2    Stick butter
      1 lb Powdered sugar
      1 ds Salt
    1/2 c  Cocoa (optional)
      2 tb Milk; or more, as necessart
      1 ts Vanilla; or more
  From: (Micaela Pantke)
  Date: Thu, 12 Aug 93 09:26:18 +0200
  From: (Laura Wallace) Sift first 5
  ingredients together.  Add ice water and vanilla extract. When mixed
  thoroughly, fold in mayonnaise.  If you're using a mixer, fold the
  mayonnaise in by hand. Stir just til mixed; do not overbeat.  Pour
  into a greased and floured (or Baker's Joy'ed) 13x9x2 pan and bake 30
  minutes at 350 F. Cake is done when it starts to pull away from the
  sides of the pan and the top starts to crack; you can also use a
  toothpick test; do not overcook. Cool five minutes before removing
  from the pan.
  Frost with canned frosting or homemade butter frosting: Cream butter,
  1/2 sugar, and salt.  Add cocoa and 1 tbsp milk.  Cream.  Add sugar
  and milk til the consistency is right and then beat at mixer's
  highest speed. Frost cake immediately.
  Note: This is a traditional family recipe.  I think my grandma got it
  off of a Hellman's label forty years ago. It is very dark, very rich,
  and requires *lots* of milk and/or ice cream to wash it down.
  It is a fragile cake, and so doesn't lend well to layers (it's
  possible, but you must be very careful). We usually make it in a
  9x13x2 pan and frost it in the pan so that it's easy to transport to
  family gatherings.
  It is also a very easy cake; you can make it in one bowl with a wooden
  spoon.  Be sure to use real mayonnaise (not light) and cold water so
  that the mayonnaise doesn't separate. The mayonnaise is the
  shortening and the eggs.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 45137 (Apr 03, 2005)

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