Chocolate Romance Cake
Yield
1 cakePrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups | all-purpose flour |
|
| 1 | teaspoon | baking powder |
|
| 4 | tablespoons | buttermilk, powdered | |
| 9 | teaspoons | cocoa powder |
|
| 1 | teaspoon | vanilla extract |
|
| 1 ½ | cups | sugar |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon | cinnamon |
|
| 1 | teaspoon | cloves, ground |
|
| 1 | teaspoon | allspice |
|
| ½ | cup | mayonnaise |
|
| 2 | medium | eggs |
|
| 1 | cup | sour cream |
|
| 8 | ounces | cream cheese |
|
| ¼ | cup | butter |
|
| 1 | x | powdered sugar |
*
|
| ¼ | cup | cocoa powder |
|
| 1 | teaspoon | vanilla extract |
|
| 1 | x | cinnamon |
*
|
Trans-fat Free, High Fiber
Directions
Preheat oven to 350℉ (180℃).
Grease and flour two or three 8 inch layer pans or one 9x12x2 inch cake pan.
Mix all dry ingredients together.
Blend in mayonnaise, eggs, vanilla and ½ of sour cream.
Beat 2 minutes at medium speed with mixer or 300 strokes by hand.
Add remaining sour cream and beat 2 minutes longer.
Pour into pans. Bake 25 to 35 minutes until a toothpick inserted in center comes out "clean".
Cool on rack a few minutes before removing from pan.
When cool, frost cake!
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