Chocolate Cake
This cake is fabulous! It is
super moist, just like my chocolate scratch cake…but has a lighter
texture. When making chocolate cupcakes from a mix, this is the one
that we use (and everyone loves them!)
***This recipe does not work as well
with fondant covered cakes–it is a little too soft for the weight of the
fondant.
Ingredients
1
box Devil’s Food chocolate mix (I prefer Pillsbury)
Ingredients
as listed on the box (water, eggs, and oil)
1T cocoa
1t vanilla
2T mayo
Directions
Sift mix into bowl and add
ingredients according to box instructions. Add vanilla, mayo and cocoa.
Mix all ingredients
on medium speed for two minutes, scraping the bowl when necessary.
Fill your
greased/prepped pans. Bake at 325 until cake springs back when
touched in the center.
Don’t forget to wrap
your warm cakes in plastic wrap and foil, and freeze for extra moist cake.
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