ROYAL CHOCOLATE CAKE

    This recipe is the perfect moist chocolate cake that is great with a simple fruit topping or a simple cream cheese frosting or better yet a decadent chocolate frosting – your choice.

    CAKE
    6 tablespoons unsweetened cocoa
    3 cups all purpose flour
    1 tablespoon baking soda
    1/4 teaspoon salt
    1 1/2 cups sugar
    1 1/2 cups mayonnaise
    1 1/2 teaspoon PURE Vanilla Extract
    1 1/2 cups cold water

    • Preheat oven to 350°.
      Grease and flour two 8-inch or one 13×9 cake pans.
    • Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. 
    • Combine mayonnaise, vanilla and water in an electric mixer at low speed until smooth. 
    • Slowly sift in dry mixture until just incorporated (do not over beat). 
    • Pour batter into cake pans and bake for 30 minutes or until toothpick comes out clean. 
    • Cool on wire racks and frost with your favorite chocolate frosting.

    CHOCOLATE ICING
    1 cup butter. softened
    1 cup cocoa
    1 tsp. vanilla extract
    5-6 cups confectioners’ sugar
    6 or more tablespoons milk

    • In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. 
    • Add vanilla. 
    • Add confectioners’ sugar alternately with milk until icing reaches a spreadable consistency. 

     NOTES:

    • You may not need all 6 cups of sugar 
    • You may need more than 6 tablespoons of milk

    CREAM CHEESE CHOCOLATE ICING
    8-ounces cream cheese, room temperature

    1/2 cup unsalted butter, room temperature
    2 tablespoons cocoa
    3 3/4 cups confectioners sugar
    1 teaspoon PURE vanilla extract
      • In a large mixing bowl beat cream cheese and butter until creamy.
      • With the mixer on low, slowly add sugar and cocoa, scraping down the sides of the bowls as necessary.
      • Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

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