MOCHA MAYONNAISE POUND CAKE
Source of Recipe
Recipe won a contest sponsored by Hellmann's in 1983
List of Ingredients
2 cups unsifted all-purpose flour (level off each cupful)
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons instant coffee powder
1/4 cup very hot water
1 cup buttermilk
5 eggs
3 cups sugar
1-1/2 cups real mayonnaise
2 teaspoons vanilla extract
Powdered sugar, optional
Recipe
Grease and flour a 12-cup fluted tube pan (Bundt), even if the cake pan has a nonstick surface coating. Set aside. Have oven heating to 325 degrees.
Sift together in a medium mixing bowl the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
Dissolve the coffee powder in the hot water, then stir into the buttermilk.
In a large mixer bowl, with mixer at high speed, beat together the eggs, sugar, mayonnaise and vanilla. Beat about 4 minutes or until lightened in texture. Reduce mixer speed to low. Add the flour mixture alternately with the coffee/buttermilk mixture, beating just until well-blended. Pour cake batter into the prepared Bundt pan.
Bake at 325 degrees about 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the cake comes out clean. Cool in pan 10 minutes. Using a table knife, carefully loosen the edges of the cake and around the center tube. Top cake pan with a wire rack, then invert and carefully, slowly lift off cake pan. Cool cake completely on the rack. If desired, sift powdered sugar over the cooled cake.
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