Chocolate Velvet

Ingredients

Directions

Crunchy Coconut Topping (below)

Grease and flour a 13 x 9 x 2 inch baking pan.

In bowl stir first 3 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients for 3 min. or until fluffy. Reduce speed to low; beat in real mayonnaise and chocolate. At low speed add flour mixture in 4 additions alternately with water, beating just until blended after each addition.

Pour into pan.

Bake in 350 degree F oven 45 min. or until tester comes out clean.

Cool completely in pan. Serves 15 Crunchy Coconut Topping:

In saucepan, stirring constantly, bring 3/4 cup firmly packed brown sugar and 1/4 cup margarine to boil over medium heat, boil 2 minutes.

Add 3 Tbsp. milk, 1-1/3 cups flaked coconut and 1/2 cup chopped walnuts. Stirring constantly, boil 1 minute. Spread on top of cake. Broil 6 inches from heat 3 minutes or until golden brown. Cool.

Reviews

I am rating this 4 stars because first, it tastes good and the consistency is good. It also smells delicious while baking. It also receives this rating because it requires *no butter* and *no oil*. The ingredient list was just what I needed tonight since I had neither. I made my own icing using powdered sugar, vanilla and milk. Feel free to visit Lin's Christian Exchange for recipes and useful Christian stuff. Thanks Lin over 4 years ago by linschristianexchang

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.