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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Chocolate Mayonnaise Cake with Coca Cola Frosting
Contributed by: Joan Ragland
  • For the cake:
  • 1â�„3 cup unsweetened natural cocoa plus more for pan
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1â�„2 cup brown sugar
  • 2 tsp. baking soda
  • 1â�„4 tsp. table salt
  • 1â�„2 tsp. espresso powder
  • 1 cup (8 oz) water
  • 2 tsp. pure vanilla extract
  • 1 cup real mayonnaise
  • 1 cup (6 oz) semi-sweet mini chocolate chips
  • For the frosting:
  • 1â�„2 cup (1 stick) unsalted butter
  • 1â�„4 tsp. salt
  • 1â�„3 cup unsweetened natural
  • cocoa
  • 1â�„2 cup (4 oz.) Coca-Cola
  • 6 cups confectioner’s sugar,
  • sifted
For the cake:
Preheat oven to 375 degrees. Grease a 9-inch-by-13-inch pan or two 9-inch round pans. Dust pan(s) with cocoa and tap out the excess.
In a bowl of an electric mixer or a large bowl, whisk together the flour, sugars, cocoa, baking soda, salt and espresso powder. Pour in the water, vanilla and mayonnaise, and beat on medium speed for 2 minutes, stopping once to scrape the bottom and sides of the bowl. Stir in the chocolate chips.
Pour batter into the prepared pan(s). Bake 35 to 40 minutes for the 9 x 13 pan (23-25 minutes for the 9-inch pans) until a toothpick inserted into the center of the cake comes out clean, and the cake pulls away from pan’s edges just slightly. Remove the cake from the oven and place on a rack to cool. Once the cake is cool, take it out of the pan(s) and frost.

For the frosting:
Bring the butter, salt, cocoa and cola to a boil in a saucepan. Add 2 cups of the confectioner’s sugar and beat on low speed to incorporate the sugar and cool the mixture. Scrape the sides and bottom of the pan, then gradually add the remaining sugar while beating on medium speed. Once all the sugar is incorporated, beat until the frosting is a spreadable consistency. The frosting will thicken as it cools. This recipe makes a lot of frosting, but can be halved if desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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