Chocolate is the language of love every Valentine’s Day. Decorated hearts filled with bite-size decadence, coupled with flowers, is the way to express the deepest of feelings without saying a word.
Amor shouldn’t be the only thing in the air Feb. 14. Fill the senses with Mildred Lloyd-Henderson’s Moist Chocolate Cake. With the secret ingredient of mayonnaise, the unexpected is sure to happen when slicing into the resident of the 2400 block of Manton Street’s perfect ending — or beginning.
Ingredients:
1 cup of butter, softened
4 eggs, brought to room temperature
3 cups of all-purpose flour, sifted
2 cups of unsweetened cocoa powder, sifted
2 teaspoons of baking soda
1 teaspoon of baking powder
3 cups of sugar
3 teaspoons of vanilla extract
1 cup of mayonnaise, preferably Hellmann’s
2 cups of milk
1 can of chocolate icing
Directions:
Preheat the oven to 350 degrees.
Lightly grease an 8-1/2-inch Bundt pan.
Combine the flour, cocoa powder, baking soda and baking powder and set aside.
In a large mixing bowl, beat the butter with an electric mixer on medium for about four minutes.
Scrape the sides of bowl and gradually add the sugar, 1/4 cup at a time, beating on medium for about four minutes. Add the eggs one at a time, combining after each addition. Add the vanilla and mayonnaise, and beat until well-blended. Alternately add the flour mixture and milk and beat on low after each addition. Scrape the sides of the bowl and beat on medium to high 20 seconds more, or until completely combined. Pour evenly into the pan.
Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
When completely cool, frost. Keep refrigerated.
Article:
Marlene’s Old World Style Lentil Soup
Article:
Edie’s Corn Fritters
Article:
Artrina’s Tortellini Soup
Article:
Elizabeth’s Salmon Cakes
Article:
Rita’s Thumbprint Cookies
Article:
Marge’s Pork Chop Casserole
Article:
Christina’s Sweet Apple Sausage Stuffing
Article:
Marie’s Oven Chicken and Potatoes
