3/4 cup mayonnaise
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup water
CHOCOLATE FROSTING:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons warm milk
1 teaspoon vanilla extract
Dash of salt
In a large bowl, beat the mayonnaise, sugar and vanilla until smooth. Combine the flour, cocoa, baking soda and salt; add to mayonnaise mixture alternately with water, beating well after each addition.
Pour into a greased 9-in. square or round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cake. Store in the refrigerator.



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