Chocolate Mayonnaise Cake Topped with Chocolate Cream Cheese Frosting
Ingredients:
2 cups (500 mL) all-purpose flour
2/3 cup (150 mL) unsweetened cocoa powder
1 tsp (5 mL) baking soda
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
3 large eggs
1 2/3 cup (400 mL) firmly packed light brown sugar
2 tsp (10 mL) vanilla extract
1 cup (250 mL) mayonnaise
1 1/3 cups (320 mL) hot water
Cooking spray
Chocolate Cream Cheese Frosting:
1-225 g (8-oz.) package cream cheese, softened
½ cup (125 mL) butter, softened
2 tsp (10 mL) vanilla extract
4 cups (960 mL) icing sugar
½ cup (125 mL) unsweetened cocoa powder
5 to 6 Tbsp (75-90 mL) heavy cream
Directions:
Cake:
- Preheat oven to 350°F (180°C).
- Using cooking spray, grease and lightly flour a 9 x 13 inch (23 x 33 cm) pan.
- Whisk together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
- Beat eggs, sugar, and vanilla at medium-high speed with a heavy-duty electric stand mixer about 3 minutes or until mixture is very light brown and ribbons form when beater is lifted.
- Add mayonnaise, and beat at low speed until combined.
- Add flour mixture to egg mixture alternating with hot water, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition.
- Pour batter into prepared pan. Bake at 350°F (180°C) for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool completely on a wire rack before icing (about 1 hour).
Frosting:
- Beat the cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
- Whisk together icing sugar and cocoa in a medium bowl; gradually add to butter mixture alternately with cream, as needed.
- Beat at low speed until blended after each addition.
- Increase speed to medium and beat 1 to 2 minutes or until light and fluffy.
- Spread icing liberally to the cooled chocolate cake.
Serves: 15
Nutrients per serving:
Calories: 550
Carbohydrates: 75 g
Fat: 27 g
Protein: 6 g
Sodium: 331 mg
Fibre: 3 g