- 9
Ingredients
- CHOCOLATE FROSTING:
- 3/4 cup mayonnaise
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup baking cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup water
- 2 tablespoons butter, softened
- 1-1/2 cups confectioners' sugar
- 2 tablespoons baking cocoa
- 2 tablespoons warm milk
- 1 teaspoon vanilla extract
- Dash salt
Preparation
Step 1
3/4 cup mayonnaise
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup water
CHOCOLATE FROSTING:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons warm milk
1 teaspoon vanilla extract
Dash salt
Directions
In a large bowl, beat the mayonnaise, sugar and vanilla until smooth. Combine the flour, cocoa, baking soda and salt; add to mayonnaise mixture alternately with water, beating well after each addition.
Pour into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cake. Store in the refrigerator. Yield: 9 servings.
Alternate Icing:
1/4 cup butter
1/2 cup packed brown sugar
2 tbsp milk
1 3/4 cup powdered sugar
Melt butter in saucepan. Stir in brown sugar. cook until bubbly. Remove from heat. Stir in milk. Gradually add powdered sugar. Beat until spreading consistency. Immediately frost cake.