Tuesday, May 31, 2016


This recipe is the perfect moist chocolate cake that is great with a simple fruit topping or a simple cream cheese frosting or better yet a decadent chocolate frosting - your choice.
6 tablespoons unsweetened cocoa
3 cups all purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 1/2 cups mayonnaise
1 1/2 teaspoon PURE Vanilla Extract
1 1/2 cups cold water
  • Preheat oven to 350°.
    Grease and flour two 8-inch or one 13x9 cake pans.
  • Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. 
  • Combine mayonnaise, vanilla and water in an electric mixer at low speed until smooth. 
  • Slowly sift in dry mixture until just incorporated (do not over beat). 
  • Pour batter into cake pans and bake for 30 minutes or until toothpick comes out clean. 
  • Cool on wire racks and frost with your favorite chocolate frosting.
1 cup butter. softened
1 cup cocoa
1 tsp. vanilla extract
5-6 cups confectioners' sugar
6 or more tablespoons milk
  • In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. 
  • Add vanilla. 
  • Add confectioners' sugar alternately with milk until icing reaches a spreadable consistency. 
  • You may not need all 6 cups of sugar 
  • You may need more than 6 tablespoons of milk

8-ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 tablespoons cocoa
3 3/4 cups confectioners sugar
1 teaspoon PURE vanilla extract
  • In a large mixing bowl beat cream cheese and butter until creamy.
  • With the mixer on low, slowly add sugar and cocoa, scraping down the sides of the bowls as necessary.
  • Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

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