Desserts

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Chocolate Mayonaisse Cake with Coffee Frosting

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Chocolate Mayonnaise Cake with Coffee Frosting
Makes one 9-inch by 13-inch cake (serves 15)

You may have a little extra frosting left when you've prepared today's recipe, but if you return it to the tub, it can be stored in the freezer for up to a month. You might try dropping a spoonful of it into a cup of hot black coffee.

 

Cake Ingredients:
3 cups All-purpose Flour
1 1/2 cups Granulated Sugar
6 Tbs. Cocoa Powder
1/4 tsp. Salt
3 tsp. Baking Soda
3/4 cup Water
3/4 cup Milk
1 1/2 cups Mayonnaise
1 1/2 tsp. Vanilla Extract

Coffee Frosting Ingredients:
2 Tbs. Instant Coffee dissolved in 2 Tbs. hot Water
8-oz. tub of Whipped Topping

In a large mixing bowl, sift together the flour, sugar,
cocoa powder, salt, and baking soda.

Add water, milk, mayonnaise, and vanilla extract. Mix well
until thoroughly blended.

Pour batter into a greased and floured 9-inch by 13-inch
baking pan.

Bake at 350 for 35-40 minutes, or until toothpick inserted
in center comes out clean.

To prepare the frosting, dissolve the instant coffee in the
hot water. Empty tub of whipped topping a bowl; add
dissolved coffee. Mix with a spoon until thoroughly blended.

Allow cake to cool completely in the pan before frosting.

The cake is best if you put at least a quarter-inch of the
frosting on it. It is also best to store the frosting in the
refrigerator and frost the cake just before serving.
Refrigerate any leftover cake.

Joe