Tuesday, July 20, 2010

Midnight Cake


Midnight Cake
Originally uploaded by aviva_hadas

Midnight Cake
Serves 16

This recipe uses mayonnaise in place of eggs and butter (or oil) and cocoa instead of chocolate; it doesn't require a mixer. For all these reasons, it's very easy to make. Avoid Dutch-processed cocoa powder here. Dust with confectioners' sugar to serve.

2 cups all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking soda
1 cup mayonnaise
1 cup sugar
1 teaspoon vanilla extract
1 cup water

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13- by 9-inch baking pan. Combine flour, cocoa, and baking soda. Whisk mayonnaise, sugar, and vanilla until smooth. Whisk flour mixture into mayonnaise mixture in 3 additions, alternating with 2 additions of water, until incorporated.

2. Scrape batter into prepared pan and bake until toothpick inserted in center comes out with few crumbs attached, about 25 minutes. Cool on wire rack. (Cake can be wrapped in plastic and stored at room temperature for 2 days.)

Everyone who has tried it, likes it.
notes:
I used whole wheat flour & pam instead of greasing & flouring
Comments:
Moist.
Chocolate flavor without being too sweet.

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