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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
-more
1 c Real mayonnaise
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: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:18 +0200
From: walllau@chico.acc.iit.edu (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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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