- 1/2 cups sugar
- 2 cups flour
- 1 tsp. baking soda
- 1/4 cup unsweetened cocoa
- 1/4 tsp. salt
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup cold water
- 2 tsp. vanilla
- 2 cups confectioner sugar
- 3 tablespoons unsweetend cocoa sifted
- 3-4 tablespoons butter melted
- 2 tablespoons milk
- 1 cup chopped pecans
- 1 tsp. vanilla
Preheat over to 350 degrees F. Grease a 13×9-inch baking pan.
In large mixer bowl sift together sugar, flour, baking soda, cocoa and salt. Add remaining ingredients and beat until well combined. Pour into prepared pan and bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan.
For Frosting: Beat all ingredients until of spreading consistency. Spread over cooled cake.
This is a heavy, moist, chocolate cake.
Oooh, mayo in a cake? Ive never seen that before. And no eggs… I will have to give this one a go. My youngest Barbarian has allergies – egg included, but we have an egg free mayo (wonder if that will work?).