3 cups flour
1 1/2 cups sugar
1 1/2 cups cold water
6 tablespoons cocoa (which was always Hershey's)
3 teaspoons baking soda
1 teaspoon vanilla
1 cup Miracle Whip (Mother never used mayonaisse in anything. Always Miracle Whip. See comment on amount.)
Mix all sugar and mayonnaise. Add cocoa, soda, and vanilla. Then add flour and water until all is added.
Bake at 350 degrees for 55 to 60 minutes.
how much mayo?
ReplyDelete1 cup with an explanation.
ReplyDeleteI went back to the card and saw it was omitted. Never noticed. I did Google for similar recipes and found one at:
http://allrecipes.com//Recipe/chocolate-mayonnaise-cake/Detail.aspx
That one follows.
It's close, so I'd say using the 1 cup from it in Mother's should be about right.
So 1 cup will have to do until someone else finds it and sets me straight.
From the internet:
2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
2 teaspoons baking soda
1 cup water
1 cup mayonnaise
1 teaspoon vanilla extract
BROWN SUGAR FROSTING:
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons milk
1 3/4 cups sifted confectioners' sugar
Directions
In a large mixing bowl, combine flour, sugar, cocoa and baking soda. Add water, mayonnaise and vanilla; beat at medium speed until thoroughly combined. Pour into greased 9-in. square or 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cool completely.
For frosting, melt butter in a saucepan. Stir in brown sugar; cook and stir until bubbly. Remove from the heat and stir in milk. Gradually add confectioners' sugar; beat by hand until frosting is of spreading consistency. Immediately frost cake.