Description:

An incredibly moist, dark chocolate cake.

Source:

Susan Reilly

Serves/Makes:12-16

Ingredients

• 4 cups (950 ml) flour
• 2 cups (475 ml) granulated sugar
• 1/2 tsp (2 ml) salt
• 1-1/3 cups (325 ml) mayonnaise
• 1 cup (225 ml) cocoa
• 2 tsp (10 ml) baking soda
• 2 cups (475 ml) cold water
• 3 tsp (15 ml) vanilla

Preparation

• Mix dry ingredients in large bowl.
• Mix vanilla, mayonnaise and cold water with whisk and add to dry.
• Beat until mixed well.
• DO NOT OVERBEAT.
• Divide evenly between 3 9 inch layer cake pans that have been buttered and dusted with cocoa AND 6 lined cupcake cups.
• Bake at 350 degrees (175 C.) about 35 minutes.

Comments

This recipe was originally my grandmother's. She told me she got it during the war. I tinkered with it to increase the intensity of the chocolate and it is my favorite chocolate "comfort food." It is particularly good with coffee-flavored frosting (butter frosting flavored with instant espresso powder dissolved in small amount of warm water). Can also be prepared in a jelly roll pan for a crowd.