Chocolate Velvet

1. 1

   Crunchy Coconut Topping (below)

2. 2

   Grease and flour a 13 x 9 x 2 inch baking pan.

3. 3

   In bowl stir first 3 ingredients; set aside.

4. 4

   In large bowl with mixer at high speed beat next 3 ingredients for 3 min.

5. 5

   or until fluffy.

6. 6

   Reduce speed to low; beat in real mayonnaise and chocolate.

7. 7

   At low speed add flour mixture in 4 additions alternately with water, beating just until blended after each addition.

8. 8

   Pour into pan.

9. 9

   Bake in 350F (180C) F oven 45 min.

10. 10

    or until tester comes out clean.

11. 11

    Cool completely in pan.

12. 12

    Serves 15 Crunchy Coconut Topping: In saucepan, stirring constantly, bring 3/4 cup firmly packed brown sugar and 1/4 cup margarine to boil over medium heat, boil 2 minutes.

13. 13

    Add 3 tablespoon milk, 113 cups flaked coconut and 1/2 cup chopped walnuts.

14. 14

    Stirring constantly, boil 1 minute.

15. 15

    Spread on top of cake.

16. 16

    Broil 6 inches from heat 3 minutes or until golden brown.

17. 17

    Cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.