Chocolate Velvet

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	Unsifted flour
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Baking powder
1 1/2 cups	297g / 10oz	Sugar
3		Eggs
1 teaspoon	5ml	Vanilla
1 cup	237ml	Hellmann's real mayonnaise
4		-- (1 oz. Each) baker's unsweetened chocolate, melted
1 1/3 cups	315ml	Water

Recipe Instructions

Crunchy Coconut Topping (below)

Grease and flour a 13" x 9" x 2" 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 350F oven 45 minutes or until tester comes out clean. Cool completely in pan. Serves 15

Crunchy Coconut Topping: In saucepan, stirring constantly, bring 3/4 cup brown sugar -- firmly packed and 1/4 cup margarine to boil over medium heat, boil 2 minutes. Add 3 Tbsp. milk, 1-1/3 cups flaked coconut and 1/2 cup walnuts -- chopped. Stirring constantly, boil 1 minute. Spread on top of cake. Broil 6" from heat 3 minutes or until golden brown. Cool

Source:
Reader's Digest, June 1991

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