I made this for refreshments at church this past weekend. I had forgotten how good they were until it was mentioned over at Carmon’s blog during her recent “Blogathon.” I had a recipe from an aunt that I made a long time ago but couldn’t find it so I used this one from a cookbook that same aunt gave me called _365 Great Chocolate Desserts_. Here it is:

1 c boiling water
½ c firmly paced unsweetened cocoa powder
1 c reduced-calorie mayonnaise
1 ¼ c sugar
1 ts almond extract
2 &#188 c flour
2 ts baking soda
¼ ts salt
Cocoa Mayo Icing (recipe follows)
¾ chopped roasted sliced almonds

1. Preheat oven to 350°F. Grease two 8-inch round cake pans. Dust with flour; tap out excess.

2. In a medium bowl, pour boiling water over cocoa; set aside to cool. In a large bowl, beat together mayonnaise and sugar with an electric mixer on medium speed until light and fluffy, about 1 minute. Beat in almond extract and dissolved cocoa. Sift together flour, baking soda, and salt. With mixer on low speed, gradually beat into chocolate mixture just until combined. Divide batter evenly between 2 prepared pans.

3. Bake 25 to 30 minutes, or until a cake tester inserted in center comes out clean. Let cool in pans 10 minutes, then unmold onto racks and let cool completely. Fill and frost cake with Cocoa Mayo Icing. Sprinkle almonds over top and gently press into sides of cake. Refridgerate until serving time.

My changes:
* Used “regular” mayonnaise.
* Quadrupled the recipe.
* Put into 2 rectanglur pans – didn’t make a “layered” cake.
* One cake I used the Mayo Icing, the other had Maple Icing.

Cocoa Mayo Icing

½ c reduced-calorie mayonnaise
½ c firmly packed unsweetened cocoa powder
½ ts almond extract
2 ½ to 3 c powdered sugar
1 tbs milk

In a medium bowl, beat together mayonnaise, cocoa, and almond extract with an electric mixer on medium speed until smooth. Add powdered sugar and milk and beat on high speed until smooth and fluffy.

For the Maple Icing, I “winged it” and beat together approx. 1 tbs butter, 1 ts maple extract, 1 tbs milk and 3 c powdered sugar until smooth and fluffy.

Yum, yum! 🙂