Chocolate Cake

I was intrigued by this cake recipe from the Food magazine. It seems quite simple and easy to make. It does not use eggs nor butter but uses mayonnaise instead. Accordingly, the mayonnaise will make the cake extra moist and delicious. But is it healthier ?

Admittedly, it is easier to do, with less ingredients to mix. It does not need the electric mixer, therefore, one less equipment to clean. So, I tried it and brought it to the Couples@Work Fellowship for the taste test. Wow! Everybody enjoyed it! The taste is chocolately because I used Dutch-processed cococa powder. I also sprinkled some mini-chocolate chips for decoration. Though it was not as moist as I expected ( Maybe I overbaked it? I should lessen the baking time the next time around.)





1 C sugar
1/4 C Cocoa powder
2 t Baking Soda
1 C Mayonnaise
2 C sifted all-purpose flour
1/2 C water
1/2 C milk ( I used fresh milk)
1 t vanilla extract

1. Preheat oven to 350 F. Grease an 8" x 13" baking pan. Set aside.

2. In a bowl, combine sugar, cocoa powder, baking soda and mayonnaise. Mix well.

3. Add flour, water, milk, and vanilla extract. Stir to blend. Pour into prepared pan.

4. Sprinkle top with mini-chocolate chips, if preferred. Bake for about 40 minutes or until cake tester inserted in the center comes out clean. Let cool on wire rack before serving.