Updated chocolate mayonnaise cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Boiling water |
| ½ | cup | Unsweetened cocoa |
| Powder; firmly packed | ||
| 1 | cup | Mayonnaise, reduced calorie |
| 1¼ | cup | Sugar |
| ½ | cup | Reduced-calorie Mayonnaise |
| ½ | cup | Unsweetened cocoa powder, firmly packed |
| 1 | teaspoon | Almond extract |
| 2¼ | cup | Flour |
| 2 | teaspoons | Baking soda |
| ¼ | teaspoon | Salt |
| ¾ | cup | Almonds, dry-roasted |
| Sliced; chopped | ||
| ½ | teaspoon | Almond extract |
| 2½ | cup | Powdered sugar (to 3 cups) |
| 1 | tablespoon | Milk |
Directions
COCOA MAYONNAISSE ICING
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:55
1. Preheat oven to 350°F. Grease two 8-inch round cake pans. Dust with flour; tap out excess.
2. In a medium bowl, pour boiling water over cocoa; set aside to cool. In a large bowl, beat together mayonnaise and sugar with an electric mixer on medium speed until light and fluffy, about 1 min.
Beat in almond extract and dissolved cocoa. Sift together flour, baking soda, and salt. With mixer on low speed, gradually beat into chocolate mixture just until combined. Divide batter between 2 prepared pans.
3. Bake 25 to 30 mins, or until a cake tester inserted in center comes out clean. Let cool in pans 10 mins, then unmold onto racks and let cool completely. Fill and frost cake with Cocoa Mayo Icing.
Sprinkle almonds over top and gently press into sides of cake.
Refrigerate until serving time. COCOA MAYO ICING
In a medium bowl, beat together mayonnaise, cocoa, and almond extract with an electric mixer on medium speed until smooth. Add powdered sugar and milk and beat on high speed until smooth and fluffy.