Updated chocolate mayonnaise cake

8 servings

Ingredients

Quantity Ingredient
1 cup Boiling water
½ cup Unsweetened cocoa
Powder; firmly packed
1 cup Mayonnaise, reduced calorie
1¼ cup Sugar
½ cup Reduced-calorie Mayonnaise
½ cup Unsweetened cocoa powder, firmly packed
1 teaspoon Almond extract
2¼ cup Flour
2 teaspoons Baking soda
¼ teaspoon Salt
¾ cup Almonds, dry-roasted
Sliced; chopped
½ teaspoon Almond extract
2½ cup Powdered sugar (to 3 cups)
1 tablespoon Milk

Directions

COCOA MAYONNAISSE ICING

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:55

1. Preheat oven to 350°F. Grease two 8-inch round cake pans. Dust with flour; tap out excess.

2. In a medium bowl, pour boiling water over cocoa; set aside to cool. In a large bowl, beat together mayonnaise and sugar with an electric mixer on medium speed until light and fluffy, about 1 min.

Beat in almond extract and dissolved cocoa. Sift together flour, baking soda, and salt. With mixer on low speed, gradually beat into chocolate mixture just until combined. Divide batter between 2 prepared pans.

3. Bake 25 to 30 mins, or until a cake tester inserted in center comes out clean. Let cool in pans 10 mins, then unmold onto racks and let cool completely. Fill and frost cake with Cocoa Mayo Icing.

Sprinkle almonds over top and gently press into sides of cake.

Refrigerate until serving time. COCOA MAYO ICING

In a medium bowl, beat together mayonnaise, cocoa, and almond extract with an electric mixer on medium speed until smooth. Add powdered sugar and milk and beat on high speed until smooth and fluffy.

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