| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2/3 | c | Unsweetened cocoa |
| 1 1/4 | ts | Baking soda |
| 1/4 | ts | Baking powder |
| 1/4 | ts | Baking powder |
| 3 | Eggs | |
| 1 2/3 | c | Sugar |
| 1 | ts | Vanilla |
| 1 | c | Mayonnaise (can use lite or low-fat) |
| 1 1/3 | c | Water |
INSTRUCTIONS
From: morrissey@stsci.edu (Mostly Harmless) Date: Tue, 31 Aug 1993 00:44:25 GMT Grease and flour bottoms of 2 9x1/2-inch round cake pans. In medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside. In large bowl with mixer at high speed, beat eggs, sugar, and vanilla, scraping bowl occasionally, 3 minutes ot until smooth and creamy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions alternately with water, beginning and ending with flour mixture. Pour into prepared pans. Bake at 350 F for 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks. Fill and frost as desired. Janet Morrissey "Mostly Harmless" <morrissey@stsci.edu> REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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