Ingredients: |
Ingredients: I'm giving you the recipe just as it's written on the recipe card, and how it was taught to me as a child, standing on a chair at the kitchen table.
CAKE:
Mix these dry ingredients in a bowl.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Using an electric blender on very low mix these wet ingredients together:
1 1/3 cups Hellman's/Best Foods mayonnaise
3/4 cup dark brown sugar, packed
1 cup sugar
Then take:
1 cup boiling water
2 teaspoons ground coffee
1/2 cup unsweetened cocoa powder
2 ounces of diced semi-sweet chocolate
Slowly mix the hot water and coffee in a cup. Then add cocoa powder and chocolate. Whisk together carefully until the chocolate is melted and the mixture is smooth.
Slowly and gently, in equal measure: add the sugar/mayo mix, the dry ingredients, and the chocolate ingredients little-by-little until the batter is thoroughly blended.
Add 2 teaspoons vanilla extract to your batter, and slowly fold in 3/4 cup whole milk, Pour the batter in two well-greased, parchment bottom lined 10" pie rounds, and place into a 350-degree oven. Bake for 20-25 minutes, or until the center is toothpick clean.
TIP: The closer to the pie rounds you pour the batter, the less large air bubbles you will create. You don't want those.
ICING
3/4 cup unsweetened cocoa powder
3 cups powdered sugar
8 oz softened butter
2-4 tablespoons milk
2 teaspoons real vanilla extract
A dash of salt
Mix together the cocoa and sugar.
Then add butter, milk and vanilla extract in that order.
Finally, stir in a pinch of salt.
Blend together very well with an electric blender (it sucks to do this by hand).
Set aside at room temperature.
Finally, remove your cakes from the oven and place on wire cooling racks.
Remove the parchment from the bottoms. Wait until completely cooled, then frost them. Be sure to not add too much frosting on the layers that will form the center. . it will squish out and make your cake ugly.
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This recipe for Momma's Alabama Chocolate Cake is from