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Chocolate Velvet

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CATEGORY CUISINE TAG YIELD
Eggs Cakes 15 Servings

INGREDIENTS

2 1/4 c Unsifted flour
1 ts Baking soda
1/4 ts Baking powder
1 1/2 c Sugar
3 Eggs
1 ts Vanilla
1 c Hellmann's Real Mayonnaise
4 Squares (1 oz. each) Baker's Unsweetened Chocolate, melted
1 1/3 c Water

INSTRUCTIONS

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 3/4 cup firmly packed brown sugar
and 1/4 cup margarine to boil over medium heat, boil 2
minutes.  Add 3 Tbsp. milk, 1-1/3 cups flaked coconut
and 1/2 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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