Chocolate Cake (Food Digest)

Ingredients

Cake

• 2 cups sifted all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 3 large eggs
• 1 2/3 cups sugar
• 1 teaspoon vanilla extract
• 1 cup reduced-calorie mayonnaise
• 1 1/3 cups cold water

Frosting

• 12 oz. semisweet chocolate chips
• 1 cup reduced-calorie sour cream
• 1/2 teaspoon vanilla extract

Steps

1. Preheat oven to 350°. Butter and flour two 9-inch round cake pans; line bottoms with wax paper.
2. On a piece of wax paper, sift the flour, cocoa, baking soda and baking powder.
3. In a bowl, with electric mixer on high, beat eggs, sugar and vanilla 3 minutes.
4. Reduce speed and blend in mayonnaise.
5. Stir flour mixture into egg mixture, 1/3 at a time; add water.
6. Divide batter between pans; bake 30 minutes.
7. Cool cake in pan 15 minutes.
8. Meanwhile, in a saucepan, stir chocolate chips over low heat until melted. Remove from heat; stir in sour cream and vanilla.
9. Ice cake between layers, on sides, and on top.

Notes

Makes 16 servings.

From a printed recipe (Food Digest (“Lifestyle Tested” seal)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.