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Chocolate Mayonnaise Cake with Chocolate Icing Recipe
By
Best Foods
Makes
2, 9-inch layers |
The pairing of chocolate and raspberry is
one of my favorite combinations ! Just remember to generously grease the
bundt pan and let the cake cool in it after baking. |
 | 2 cups all-purpose flour |
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| 2/3 cup unsweetened, Dutch-process cocoa
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| 1 1/4 teaspoons baking soda |
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| 1/4 teaspoon baking powder |
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| 3 large eggs |
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| 1 2/3 cups sugar |
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| 1 teaspoon vanilla |
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| 1 cup Hellmann's® or Best Foods® or any brand
Mayonnaise |
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| 1 1/3 cups water |
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1. Preheat oven to 350 degrees F. Grease and flour bottom
of 2 (9 x 1-1/2 inch) round cake pans.
2. In medium bowl combine flour, cocoa, baking soda and
baking powder; set aside.
3. In large bowl with mixer at high speed, beat eggs,
sugar and vanilla 3 minutes or until light and fluffy. Reduce speed to low;
beat in mayonnaise until blended. Add flour mixture in 4 additions,
alternately with water (begin and end with flour). Pour into prepared pans.
4. Bake 30 to 35 minutes or until toothpick inserted in
center comes out clean. Cool in pans on wire racks 10 minutes. Remove; cool
completely on racks. Frost as desired.
Chocolate Icing:
| ˝ pound unsalted butter |
| 3/4 cup unsweetened cocoa |
| 1/4 teaspoon salt |
| 4 cups confectioners' sugar |
| 1/3 cup half-and-half |
| 1 teaspoon pure vanilla extract |
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To prepare icing, place ˝ pound butter, cocoa, and salt in
bowl of electric mixer fitted with a paddle. Cream mixture on low until
thoroughly combined, about 3 minutes. Add confectioners' sugar,
half-and-half, and vanilla. Combine on low for 10 seconds. Readjust speed to
high and beat until icing is light and fluffy, about 3 minutes. Remove from
mixer and keep at room temperature until needed. |
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