Chocolate Velvet

Servings: 15
Ingredients:

2 1/4 c  Unsifted flour
1 ts Baking soda
1/4 ts Baking powder
1 1/2 c  Sugar
3    Eggs
1 ts Vanilla
1 c  Hellmann's Real Mayonnaise
4    Squares (1 oz. each) Baker's
-Unsweetened Chocolate,
-melted
1 1/3 c  Water

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 min. 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 350 oven 45 min.
or until tester comes out clean. Cool completely in pan. Serves 15

Crunchy Coconut Topping: In saucepan, stirring constantly, bring 3/4
cup firmly packed brown sugar 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 chopped walnuts. Stirring constantly, boil 1
minute. Spread on top of cake. Broil 6′ from heat 3 minutes or
until golden brown. Cool

From: Hellmann’s Ad Shared By: Pat Stockett