This is an old recipe from the day when mayonnaise was used in cake recipes.
If you think about it, mayonnaise is nothing but oil and eggs so Chocolate Velvet Cake and Frosting is not as gross as one may think. The mayonnaise makes this a really moist and delicious cake.
Chocolate Velvet Cake and Frosting is very similar to a frosted German Chocolate Cake. I think you and your guests will really love it.
- 2 1/2 cups plain flour, no need to sift
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 2/3 cups sugar
- 1 cup plain mayonnaise - not fat free, low fat, etc. because the cake won't turn out well
- 4 tablespoons cocoa powder
- 1 1/3 cups water
- 1 teaspoon vanilla
- Preheat oven to 325 degrees F. and prepare a sheet cake pan by greasing and flouring or spraying with Baker's Joy or a similar product.
- In a large bowl, stir together the flour, soda, and baking powder.
- With a mixer in a separate bowl, beat the sugar, eggs, and mayonnaise at high speed 3 minutes.
- Reduce speed to low and blend in the cocoa powder until well blended.
- Slowly add the flour mixture, alternating with the water, blending well after each addition.
- Bake at 350 for 45 minutes or until toothpick inserted in middle comes out clean.
- Cool completely in the pan.
- 3/4 cup packed brown sugar
- 1/4 cup butter
- 3 tablespoons milk
- 1 1/3 cup Baker's Coconut
- 1/2 cup chopped pecans
- In a saucepan, combine the brown sugar and the margarine and bring to a boil.
- Over medium heat, boil for 2 minutes.
- Add the milk, coconut, and pecans and combine well.
- Boil for 1 more minute, stirring constantly.
- Spread over the top of the cake.
- Broil for 3 minutes, 6 inches from the heat source or until golden brown.
- Cool before serving.
- Cover and refrigerate any leftover cake.
Wishing you a joyful Easter.