From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: walllau@chico.acc.iit.edu (Laura Wallace) Sift first 5 ingredients together. Add ice water and vanilla extract. When mixed thoroughly, fold in mayonnaise. If youre using a mixer, fold the mayonnaise in by hand. Stir just til mixed; do not overbeat. Pour into a greased and floured (or Bakers Joyed) 13x9x2 pan and bake 30 minutes at 350 F. Cake is done when it starts to pull away from the sides of the pan and the top starts to crack; you can also use a toothpick test; do not overcook. Cool five minutes before removing from the pan. Frost with canned frosting or homemade butter frosting: Cream butter, 1/2 sugar, and salt. Add cocoa and 1 tbsp milk. Cream. Add sugar and milk til the consistency is right and then beat at mixers highest speed. Frost cake immediately. Note: This is a traditional family recipe. I think my grandma got it off of a Hellmans label forty years ago. It is very dark, very rich, and requires *lots* of milk and/or ice cream to wash it down. It is a fragile cake, and so doesnt lend well to layers (its possible, but you must be very careful). We usually make it in a 9x13x2 pan and frost it in the pan so that its easy to transport to family gatherings. It is also a very easy cake; you can make it in one bowl with a wooden spoon. Be sure to use real mayonnaise (not light) and cold water so that the mayonnaise doesnt separate. The mayonnaise is the shortening and the eggs. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.