Chocolate Velvet

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℉ (180℃) F oven 45 min. or until tester comes out clean.

Cool completely in pan. Serves 15 Crunchy Coconut Topping: In saucepan, stirring constantly, bring ¾ cup firmly packed brown sugar and ¼ cup margarine to boil over medium heat, boil 2 minutes.

Add 3 tablespoon milk, 1⅓ cups flaked coconut and ½ 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.