Recipe - Chocolate Velvet

2 One fourth cup Unsifted flour
1 teaspoon Baking soda
One fourth teaspoon Baking powder
1 One half cup Sugar
3 Eggs
1 teaspoon Vanilla
1 cup Hellmann's Real Mayonnaise
4 Squares (1 oz. each) Baker's
Unsweetened Chocolate,
melted
1 1/3 cup Water

Crunchy Coconut Topping (below)

Grease and flour a 13" x 9" x 2" baking pan. In bowl
stir first 3 ingredients; set aside. In large bowl
with mixer at high speed beat next 3 ingredients for 3
min. or until fluffy. Reduce speed to low; beat in
real mayonnaise and chocolate. At low speed add flour
mixture in 4 additions alternately with water, beating
just until blended after each addition. Pour into pan.
Bake in 350 oven 45 min. or until tester comes out
clean. Cool completely in pan. Serves 15

Crunchy Coconut Topping: In saucepan, stirring
constantly, bring Three fourths cup firmly packed brown sugar
and One fourth cup margarine to boil over medium heat, boil 2
minutes. Add 3 Tbsp. milk, 11/3 cups flaked coconut
and One half cup chopped walnuts. Stirring constantly,
boil 1 minute. Spread on top of cake. Broil 6" from
heat 3 minutes or until golden brown. Cool

From: Hellmann's Ad Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini