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Chocolate Velvet
| Ingredients | |||
| 2 1/4 | cups | flour, unshifted | |
| 1 | teaspoon | baking soda | |
| 1/4 | teaspoon | baking powder | |
| 1 1/2 | cups | sugar | |
| 3 | large | eggs | |
| 1 | teaspoon | vanilla | |
| 1 | cup | mayonnaise | |
| 4 | ounces | baker`s unsweetened chocolate, 4 squares melted | |
| 1 1/3 | cups | water | |
Directions: | |||
| Crunchy Coconut Topping (below) Grease and flour a 13 x 9 x 2 inch 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 degree F 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 inches from heat 3 minutes or until golden brown. Cool. | |||
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