Easy Last-Minute Coffee Cake
Yield
1 cakePrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 4 | tablespoons |
cocoa powder
|
|
| 1 | cup |
coffee
cold |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
cocoa powder
|
|
| 237 | ml |
coffee
cold |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
baking soda
|
|
| 237 | ml |
mayonnaise
|
|
Directions
Preheat oven to 350℉ (180℃).
Mix all the dry ingredients.
Blend in the coffee, mayonnaise and vanilla.
Grease and flour an 8-inch round cake pan.
Pour in the batter and bake in preheated oven for 45 minutes.
Test to see if it's done by inserting a knife in the middle.
If it comes out clean, that means the cake is done.
Remove from oven and cool on a wire rack.
Slice and serve.
