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Amazing Chocolate Cake

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original Source: The Bride who Knew Nothing by Jamie Geller Adapted by BL Olson

List of Ingredients

2 cups Four Flour Mix
2 cups sugar
1 (3.3 ounce) pkg. Dr Oetker Organics Choc Pudding Mix
2/3 cup unsweetened cocoa powder
1 1/4 tsp baking powder
1 tsp baking soda
1 cup liquid DariFree mixed double strength
1/2 cup canola oil
1/2 cup mayonnaise
3 eggs
2 tsp vanilla



Recipe

1. Preheat oven to 325. Lightly grease Bundt pan with non-stick baking spray.

2. In bowl of electric mixer whisk flour, sugar, pudding mix, cocoa, baking powder and baking soda.

3. Add DariFree, canola oil, mayonnaise, eggs and vanilla. Beat at medium speed for 2 minutes.

4. Pour into prepared Bundt pan

5. Bake at 325 for 45-50 minutes or until skewer inserted in the center comes out clean. Let cool in pan about 20 minutes. Loosen sides and center with knife and invert onto serving plate.

Glaze: Place 1 cup dairy-free choc chips and 1/2 cup non-dairy whipped topping liquid (like NutriWhip), in small saucepan. Heat until chips are melted and drizzle elegantly over the cake.

Lily's Notes: When I make this recipe, I use 1 can of full-fat coconut milk instead of the Dairy Free, and I use 1 cup of honey instead of the 2 cups of sugar (just 'cause I'm more likely to have honey in the house). The mayo I use is the Hellman's Olive Oil version. The recipe lists Dr. Oetker pudding mix, but I use Jello pudding mix. No-name brands of pudding mix tend to have milk so read carefully. I make them into cupcakes or mini cupcakes and bake for about 20 minutes (or until a toothpick comes out clean).

When I pull them out, I sprinkle them with Enjoy Life mini chocolate chips while they are still hot, and they melt and sort of make a chocolate topping for them. They taste like 2 bite brownies!