Recipe by Simply Chris
I got this recipe from a co-worker back in 1970. She brought this to a pot-luck, but didn't tell the men it was made with mayo for fear they wouldn't eat it. Well, it was a big hit and it still is! I've made modifications over the years, but it is still a really good and easy cake. I still haven't figured out a way to make the frosting without using real powdered sugar, tho.
Top Review by Annacia
First of all, whats not to love about chocolate, cinnamon and coffee? From a diabetic point of view this is outstanding. I used regular Splenda (not the Baking Blend) so my cake is sugar free and the mayo is low fat and no cholesterol. I love the flavor and the really low fat, sugar free aspect. What I had a problem with is the working of the recipe. Make exactly as directed the batter was actually cookie dough. I started adding more liquids (coffee then water and then some skim milk). I didn't measure the liquids but I know that I added at least a 1/2 cup and possibly up to 2/3 cup before I got a cake batter that was pour-able. It could well be the added liquids that increased the volume but it didn't rise much (I used an 8x8 pan). I omitted the frosting and used some canned peached in juice that I thickened for a topping to keep it healthy.
- 1⁄2 cup unsweetened cocoa
- 2 cups flour
- 1 cup whole wheat pastry flour
- 2 cups sugar substitute, like Splenda Blend
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup canola oil mayonnaise
- 1 cup water
- 1 cup strong coffee
- 2 cups powdered sugar
- 1⁄4-3⁄4 cup butter or 1⁄4-3⁄4 cup margarine, softened
- 1⁄4 cup unsweetened cocoa powder
- 4 -6 ounces low-fat cream cheese, block style, softened
- 1 teaspoon vanilla
- 1 teaspoon brewed coffee
Directions See How It's Made
- Pre-heat oven to 350.
- Mix all ingredients in order given.
- Pour into a greased and floured 13x9x2 pan.
- Bake 30-35 minutes or until pick inserted in center comes out clean.
- Let cool in pan placed on wire rack.
- Cream sugar, cocoa, butter and cream cheese until smooth.
- Add vanilla and coffee and whip until well blended.
- Add more margarine & cream cheese if necessary to get spreadable consistency.
- Leave cake in pan and spread frosting over top.