"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slap Your Mama Chocolate Cake Recipe

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This recipe for Slap Your Mama Chocolate Cake, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Chegar
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box Devil's Food Cake Mix
1/4 cup unsweetened cocoa
1 cup mayonnaise
1 cup water
3 large eggs



Icing:
1/4 cup sour cream
2 tsp Amaretto
2 - 16 oz. cans chocolate frosting
1 cup sweetened and flaked coconut
1/2 cup toasted, chopped almonds

Directions:
Directions:
Serves: 12
Preparation time: 30 minutes

Preheat oven to 350.

For the cake combine the mix, cocoa, mayonnaise, eggs, and water in a large bowl. Beat for 2 minutes, first on low, then on high. Pour into greased and floured 8 or 9-inch round pans. Bake at 350 degrees for 35 minutes, until done.

For the frosting: In medium bowl, combine frosting, sour cream and Amaretto. Transfer approximately 1 1/2 cups of the frosting to another bowl and stir in almonds and coconut. This is for the filling.

Once the cakes have cooled from the oven, use the filling between the layers, then frost with the remaining frosting. If you feel particularly adventurous, split each layer in half and use filling in between for a torte-like cake. After serving, store remainder in the refrigerator.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This one is "slap yo' momma" good.

 

 

 

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