Cake:
3/4 cup of butter-softened
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp. each-baking soda & powder
1/4 tsp. salt
1 cup water
1 cup sauerkraut-rinsed,drained,squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Filling:
12 ounces semisweet chocolate chips-melted
2/3 cup mayonnaise
2/3 cups flaked coconut-divided
2/3 cup chopped pecans-divided

Method

1. In a mixing bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition, beat in vanilla.
2. Combine dry ingredients; add to creamed mixture alternatly with water. Fold in sauerkraut, coconut and pecans.
3. Pour into 3 greased and floured round baking pans.bake at 350 for 20-24 minutes or until a toothpick, inserted near the center comes out clean.
4. Cool 10 minutes before removing from pans to a wire rack to cool completely.
5. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 1/4 cup for frosting. To the remaining chocolate mixture add 1/2 the pecans and coconut; spread between layers. Combine remaining coconut and pecans and press onto sides of cake.
6. Store in refrigerator. Slice with a serrated knife.

1 chocolate cake mix
1 cup water
1/3 cup mayonnaise
3 egg whites or 6Tb. liquid egg whites
heat n serve 1.5L. round container
1lg container of whipped topping
1 can of cherry pie filling

Method

1. Combine all ingredients in a bowl
2. Lightly coat Heat ‘N’ Serve 6 1/4 cup round container with cooking spray
3. Pour batter into the container and microwave on high uncovered for 7-10 minutes, rotating container during baking. Baking time varies with microwave power.
4. Cake is done when a toothpick inserted in the center comes out clean.
5. Cool 4-5 minutes and inverton serving plate
6. Cut through middle and put whipped topping.
7. In center of top put cherry pie filling and cover rest of cake with rest of whipped topping.

Cake:
3 cups flour
2/3 cup unsweetend cocoa
2 tsp baking soda
2 cups sugar
¼ cup powdered hazelnut coffee creamer
1tsp salt
2cups very cold water
½ cup + 2 tbs canola oil
1 tbs vanilla extract
2 tbs white vinegar

Mocha Frosting
6 to 8 oz of unsweetened baking chocolate
1 tbs of instant coffee
3 tbs “espresso grind” dark roast coffee
1 cup unsalted butter
2 cups powdered sugar
1 tbs mayonnaise

Method

Cake:

1. In one bowl, sift together flour, unsweetened cocoa, baking soda, sugar, coffee creamer and salt
2. In another bowl, mix cold water, canola oil, vanilla extract and white vinegar
3. Whisk wet and dry ingredients together.
4. Pour through a fine mesh strainer to eliminate all lumps, then whisk again, until color is uniform.
5. Pour into a well-greased 9x13x2 pan and bake at 350 for 25 to 30 minutes.

Mocha Frosting

1. Over very low heat, combine and melt baking chocolate, instant coffee and roast coffee
   until smooth.
2. In food processor, combine melted chocolate with unsalted butter, powdered sugar and 1 tbs mayo.
3. Process till smooth then chill to spreading consistency.

1 Chocolate Cake Mix
1 cup of water
1 cup of real mayonnaise (NOT Miracle Whip, or salad dressing!)
3 eggs

Method

1. Pre-heat oven and prepare pan(s) according to directions on cake mix package.
2. Combine all ingredients, and mix according to directions on box
3. Follow the directions on the box for cooking times.
4. Cake is done, when a toothpick or cake tester inserted in to the middle comes back clean.
5. Take cake out of oven, and place on rack to cool.
6. When the cake is completely cooled, ice cake in whatever way you choose.
7. Enjoy, This cake will stay moist for days
8. Variations – any flavour works. When the cake is done, you won’t taste the mayo

Cake:
1 1/4 c sugar
1 1/4 c flour
1/2 c unsweetened cocoa powder
1/2 ts baking soda
1/4 ts salt
1/2 c fat free mayonnaise
1/2 ts vinegar
1/2 c prune juice
1/2 c water
1 ts vanilla
1 nonstick spray

Black Chocolate Sauce:
1 c water
1 1/2 c sugar
1 c unsweetened cocoa powder
1 tb vanilla

Method

Cake:
Preheat oven to 350 degrees. Combine all dry ingredients and mix well. Add wet ingredients, except Black Chocolate Sauce and mix thoroughly with an electric mixer. Spray an 8″ square baking pan with nonstick spray. Pour batter into pan. Bake for 40-50 minutes, or until center springs back when touched lightly. Remove from oven. Let sit 10 minutes. Poke holes in cake about 2″ apart, and pour chocolate sauce over cake. Serve with a dollop of Chocolate

Sauce:
Put water and sugar into a saucepan and bring to a boil. Cook for 5 minutes. Remove from heat and add cocoa, stirring constantly. Return to low heat and simmer for 5 minutes, until the cocoa is thoroughly dissolved. Remove from heat, stir in vanilla.

2 cups flour
4 T cocoa
2 tsp baking soda
1 cup granulated sugar
1 cup mayonnaise
1 cup cold black coffee
1 tsp vanilla

Method

1. Sift dry ingredients.
2. Cream in mayonnaise gradually. Add coffee slowly while beating.
3. Add vanilla last
4. Place in a greased 9 x 13 pan
5. Bake 350 for 20 minutes then turn the temperature down to 325 for the rest of the time (usually 5-10 more minutes).
6. Do the toothpick test to see if it is done.

(This is for an 8×8 pan – double ingredients for 9×13)
1 cup sugar
1 cup mayo
1/2 cup cocoa
2 cups flour
1 cup hot water or coffee
2 tsp. baking soda

Method

1. Preheat oven to 350F.
2. Cream sugar and mayo.
3. Add cocoa, flour, hot water/coffee and baking soda.
4. Bake in oven for approx. 25-30 minutes or until ready.

Cake:
½ Cup Mayonnaise
1 Cup Sugar
4 eggs
1 16-ounce can Hershey’s chocolate syrup
1 cup plus one tablespoon flour

Frosting:
1 Stick melted butter
2/3 Cup Cocoa Powder
3 Cups Powdered Sugar
1/3 Cup Milk
1 tsp vanilla extract

Method

Cake:
Beat together the following ingredients: Mayonnaise, sugar, eggs (beaten in one at a time), syrup and flour.
Pour into a greased and floured 9x 13 pan; bake 25 minutes at 350 degrees.

Frosting:
Stir Cocoa powder into butter; alternately add powdered sugar and milk while beating on medium speed; add vanilla. Beat until desired consistency. Adding very small amounts of milk if necessary to make it a spreading consistency

1 c. dates
1 c. walnuts
1 c. boiling water
1 tsp. baking soda
2 tsp. vanilla
2 c. cake flour
2 tbsp. cocoa
1 c. sugar
1 tsp. salt
1 c. mayonnaise

Method

1. Mix dates, walnuts, boiling water, baking soda and vanilla together in a large bowl and then let cool.
2. Sift together the cake flour, cocoa, sugar and salt. Add to the cooled date mixture.
3. Fold in mayonnaise.
4. Bake 25 – 30 minutes in a 325 – 350 degree oven in 2 square pans or one rectangular pan.

1 cup granulated sugar
1 cup mayonnaise
2 cups sifted all purpose flour
1/2 teaspoon salt
1/2 teaspoon. baking powder
6 tablespoon cocoa
2 tablespoon baking soda
1 cup warm water
2 tablespoon vanilla

Method

1. Preheat oven at 350 F.
2. Cream together sugar and mayonnaise.
3. Sift together flour, salt, baking powder and cocoa.
4. Disolve soda in warm water, add vanilla.
5. To the creamed mixture alternately add dry and liquid ingredients.
6. Put in ungreased pan. Bake for 35 min aprx.
7. Cool and frost with favorite icing.