One of our birthday rules is you get whatever you want for breakfast in bed and dinner. This is what my sweet girl wanted. She is my foodie girl xox
From Auberne` on her 18th birthday. "Thank you for all the happy birthday's and for letting me know I am normal, for having a hard time adjusting to changes."
wild mushroom, panchetta (Italian bacon, yes, more bacon), bechamel lasagna
olive oil bread
chocolate mayo cake with vanilla buttercream, lots of buttercream !!!
Chocolate Mayo Cake
Makes one thick layer or two thin ones. If you end up adding more water or mayo, use two pans.
I like a very moist, dense cake. I would not say this cake is dense but very moist. What I like about this recipe is it is very easy to make. It is one of the first cakes Chloe learned to make. No creaming butter, scraping bowl, fussy ingredients. A good beginner's cake.
2 cups flour
1/2 cup coco powder
2 tsp. baking soda
1 TBL. instant espresso powder
1 cup sugar
1 cup mayonnaise
1 cup water *see note
1 tsp. vanilla
Pre-heat oven 350◦F.
Grease and flour a cake pan. Sift together flour, coco powder, espresso powder and baking soda in a mixing bowl. Add the remaining ingredient's. Mix on medium speed till batter comes together. Pour into pre-pared pans. Bake 20-30 minutes, until when toothpick inserted in cake comes clean. Gently unmold from pan and set on rack to cool. After the cake has cooled ice with buttercream.
I really like Magnolias buttercream recipe.
Since writing this recipe, I have changed the mayo I use and have found the recipe does not work as well. I did not think change the mayo would make a blog difference but I guess it does. You batter should be pourable, if it is not you can up the water a ⅟ᴣ cup. If your batter is still very thick trying adding up to a ⅟ᴣ of mayo! Because of this your baking time may be longer than the recipe call for!