Tuesday, June 27, 2006

Chocolate Snacken' Cake


Here is a recipe for a chocolate cake that I found in my new Rachael Ray magazine, which I love.

1 T. butter
3 Large eggs
2 C. sugar
1 C. Mayonnaise
1 t. pure vanilla
1/3 C. unsweetened cocoa powder
1/2 t. cinnamon, plus more for dusting
1/2 C. hot brewed coffee
2 C. all-purpose flour
1 1/2 t. baking soda
2/3 C. chocolate chips
Confectioners' sugar, for dusting

1. Preheat the oven to 350. Butter a 9 x 13-inch baking pan, then line it with wax paper or parchment paper and butter the paper.
2. Whisk together the eggs, sugar, mayonnaise and vanilla in a large bowl. Place the cocoa and the cinnamon in a small heatproof bowl; whisk in the coffee. Add the coffee mixture to the egg mixture in 3 parts, whisking to blend after each addition. Add the flour and baking soda and whisk until smooth. Stir in the chocolate chips.
3. Pour the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cake cool for 10 minues, then invert onto a rack and let cool for about 1 hour. Dust the cake with cinnamon, then confectioners' sugar, and cut into triangles

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