Join Date: Aug 2004
I usually alter boxed cake mixes, but here's a scratch recipe that makes a very good cake. Of course, I modified it from the original for the purpose of making a multi-layer cake (6 layers (2 three-layer cakes).
This is a double recipe to make 2 cakes.
Cocolate Mayonaise Cake
2 cups Boiling water
1 cup Cocoa, firmly packed
4-1/2 cups All-Purpose flour
4 t Baking soda
2 tsp. double-acting baking powder
1/2 tsp. Salt
2 cups Mayonnaise
4 tbs. cooking oil
2 large eggs
2-1/2 cups Sugar
2 tsp. Vanilla extract
Preheat oven to 350°F, and grease and flour two 10-inch spring-form pans.
In a stainless steel or plastic bowl, pour the boiling water over the cocoa, and stir until smooth. Set aside.
Sift together the flour, baking soda and salt. Set aside.
Beat together the mayonnaise, oil, and sugar at medium speed until fluffy, about 3 minutes. Slowly incorporate the vanilla and cocoa. Continue beating for another minute.
Turn the mixer to low speed and gradually add the flour mixture. Donb't overmix. Just beat until everything is combined into a batter.
Pour batter into the cake pans and bake 55 to 60 minutes. Test the cake by inserting a clean knife into the center. If it comes out clean, the cake is done. Cool for 15 minutes. Turn cakes onto a cooling rack and let cool to room temperature.
Next, we are going to slice each cake into three equal slices. At Wal-Mart, in the craft section, you can purchase this cool cake slicing gizmo that has a thin wire atatched to a steel frame. There are notches on the outside edge of the fram that allow the wire to be positioned acurately on either side to insure a perfectly level cut sideways through the cake. I highly recomend purchasing this tool. Also, purchase four, thin, plastic cutting sheets.
Using a long, thin knife, or the cake slicing gizmo, slice sidways into the cakes to create three equal slices. After each slice, starting with the top slice, slide a plastic sheet between the slices and remove the whole slice to the side. And then we put on the icing (frosting). For this cake, we will alternate rasapberry flavored and dark-chocolate flavored icing.
2 cups powdered Sugar
2 sticks butter, softened
concentrated raspberry extract
Christmas Red Food Color paste
Combine the powdered sugar and butter with a mixer until completely blended and smooth. Add 2 drops of raspberry flavor. Mix well to distribute the flavor and taste. Feel the consistancy in your mouth. The frosting should be silky smooth and soft, but not runny. If it's too stiff, add more softened butter. If you need stronger raspberry flavor, add 2 more drops. And remember, you can always add more, but once it's in the frosting, you can't remove it, so go slowly. The raspberry flavor will have to copete with dark chocolate flavor, so it should be a bit strong, but not overpowering.
Finally, dip a toothpick into the paste and add it to the frosting. Mix it in thoroughly. Continue mixing in more food color, a little at a time, to get the color you want. If you mix in just a touch of blue food coloring, it will give you a truer raspberry color.
2-2/3 cups Powdered Sugar
3/4 cup unsweetened cocoa
6 tbs. room-temperature butter
1 tbs. milk
1 tsp. vanilla extract
1/4 tsp. salt
In another bowl, dift together the powdered sugar and cocoa. Add the butter and gently cream everything together. Add the milk and vanilla extract and beat on medium speed with an electric mixer until creamy smooth.
Finally, coat the bottom cake layer with jsut enough icing to cover the top. Place the next layer on top and cover with the raspberry icing, again to cover just the top. Alternate successive layers with chocolate and rasperry icing, finishing the top layer with a swirled rasperry/chocolate icing. Do this by covering the top and sides with whichever icing you have the most of. Then, using a butter-knife, swirl the other icing in.
Serve with something to freshen the pallate after this rich desert, like milk, or sparkling raspberry water.
Hope you enjoy this cake.
Seeeeeeya; Goodweed of the North
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