Chocolate Velvet
No butter or oil required chocolate cake
Yield
15 servingsPrep
5 minCook
45 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
unshifted |
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| 1 ½ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
mayonnaise
|
|
| 4 | ounces |
unsweetened chocolate
baker's unsweetened chocolate, 4 squares melted |
|
| 1 ⅓ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
unshifted |
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 355 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
mayonnaise
|
|
| 115.6 | ml/g |
unsweetened chocolate
baker's unsweetened chocolate, 4 squares melted |
|
| 315 | ml |
water
|
|
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.
