This is a perfect small cake that is easy to make and pretty fool proof. It has a great, moist texture and the frosting is . . . well . . . the icing on the cake! To make things easier, I often measure out all the dry ingredients the night before so I'm ready to go in the morning. Remember, mayonnaise is nothing more than egg yolks and oil, a perfect ingredient for cake.
- 2 cups all-purpose flour
- 1 cup sugar
- 2.5 squares unsweetened chocolate, melted
- 1 heaping tablespoon unsweetened cocoa
- 2 teaspoons baking soda
- 1 cup water (or strong coffee)
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
Grease or spray a 9-inch square pan (you can also use a 7 x 11-inch pan). If you will be removing the cake from the pan in order to frost the sides, you may want to put a sheet of greased wax paper or parchment in the bottom.
Combine the dry ingredients in your favorite mixing bowl. Add the water, mayo and vanilla. Mix to stir. Add the melted chocolate and beat at medium speed until well-incorporated and blended. Pour into greased pan and bake at 350 degrees for about 30 minutes or so. The top should be slightly mounded and an inserted toothpick should come out clean. Cool before frosting.
Almond Frosting
- 2.5 cups confectioners sugar
- 4 ounces cream cheese
- 1/4 teaspoon almond extract and a few drops of vanilla
- 1 tablespoon milk
In a medium bowl, beat the sugar and cream cheese until fluffy. Add in the flavorings and milk and beat just until blended. Taste. Add more almond a drop at a time if needed. This is enough to frost the top and sides of the cake or just the top with enough left over for several very generous licks.
