Chocolate Velvet Cake With Coconut Topping
Ingredients
2 1/4 C. unsifted flour
1 tsp. baking soda
1/4 tsp. baking powder
1 1/2 C. sugar
3 eggs
1 tsp. vanilla
1 C. real mayonnaise
4 squares (1 ounce each) unsweetened chocolate, melted
1 1/3 C. water
Cooking Instructions
Grease and flour a 13 inch x 9 inch x 2 inch baking pan. In bowl stir first 3 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients for 3 minutes or until fluffy. Reduce speed to low; beat in real mayonnaise and chocolate. At low speed add flour mixture in 4 additions alternately with water, beating just until blended after each addition. Pour into pan. Bake in 350 oven 45 minutes or until tester comes out clean. Cool completely in pan. Crunchy Coconut Topping: In saucepan, stirring constantly, bring 3/4 C. firmly packed brown sugar and 1/4 C. margarine to boil over medium heat, boil 2 minutes. Add 3 Tbls. milk, 1 1/3 C. flaked coconut and 1/2 C. chopped walnuts. Stirring constantly, boil 1 minute. Spread on top of cake. Broil 6″ from heat 3 minutes or until golden brown. Cool.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)