Chocolate velvet

Yield: 15 servings

Measure Ingredient
2¼ cup Unsifted flour
1 teaspoon Baking soda
¼ teaspoon Baking powder
1½ cup Sugar
3 Eggs
1 teaspoon Vanilla
1 cup Hellmann's Real Mayonnaise
4 Squares (1 oz. each) Baker's Unsweetened Chocolate, melted
1⅓ cup Water

Crunchy Coconut Topping (below) Grease and flour a 13" x 9" x 2" 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 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 Tbsp. milk, 1-⅓ cups flaked coconut and ½ cup chopped walnuts. Stirring constantly, boil 1 minute. Spread on top of cake. Broil 6" from heat 3 minutes or until golden brown. Cool

From: Hellmann's Ad Shared By: Pat Stockett

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