Still stitching like crazy on the quilty give-away. I know. I said it would be done by now. It should still be done by Friday. What happened was that I decided to do more quilting on it, which is a prerogative with quilting; you get to decide how much or how little you do. I started out thinking I would do less. I ended up doing more. So, this afternoon I sat outside enjoying incredibly mild temperatures, stitching, while my mind wandered to all things fall.
Meanwhile, I thought I'd share this recipe with you. If you have a few minutes to putter in the kitchen, try this from-scratch cake that you can mix in one bowl in a hurry. If I can mix it up in less than ten minutes with a couple of eager assistants and a crazy dog under foot, while simultaneously taking photographs, surely you can beat my time.
Mayonnaise replaces the egg and the oil in this moist, chocolaty favorite. The flavorful brown sugar frosting is the perfect topping. Oh, man. We loved this. It's really a good thing I gave most of it away.
Flour, sugar, cocoa powder, and baking soda go in the bowl first.
Next in goes the water and mayonnaise and vanilla.
Mix until smooth. You can use a mixer, but you don't have to.
Mine's dead, so I mix my hand.
Pour into greased pan.
Bake at 350 degrees for 30 minutes.
After the cake cools, start the frosting.
Place butter and brown sugar into the the pan and heat until bubbly.
Add milk and powdered sugar.
Beat until smooth.
Frost the cooled cake.
Chocolate Mayonnaise Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 3 tablespoons baking cocoa
- 2 teaspoons baking soda
- 1 cup water
- 1 cup (regular not low-fat) mayonnaise
- 1 teaspoon vanilla
Brown Sugar Frosting:
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 tablespoons milk
- 1-3/4 cups sifted powdered sugar
In a large mixing bowl, combine flour, sugar, cocoa and baking soda. Add water, mayonnaise and vanilla. Beat until smooth. Pour into a greased 9" square or 11"X 7" baking pan. Bake at 350 degrees for 30 minutes. Cool completely. For frosting, melt butter in a saucepan. Stir in brown sugar; cook and stir until bubbly. Remove from heat and stir in milk. Gradually add powdered sugar; beat by hand until frosting is of spreading consistency. Immediately frost cake. Yields 9-12 servings.