Try Dr Maggie’s spin on this World War II classic.
Preheat oven for 350 degrees.
Sift together:
¾ cup of white granulated sugar
¼ cup of packed brown sugar
2 cups all purpose flour
2 teaspoons baking soda
6 tablespoons cocoa
In separate bowl mix together:
1 cup warm water
1 cup real mayonnaise
1 teaspoon vanilla
Add wet ingredients to dry and blend until everything is incorporated. Bake in greased and floured 9x13 inch pan for 30-40 minutes or until a broom straw inserted into cake comes out clean.
Frosting
Start 10 minutes before cake is done.
Melt in a saucepan
1 and ½ sticks butter
Remove from heat and add:
1 cup, plus 2 tablespoons brown sugar
2 cups shredded coconut
1 cup chopped pecans.
When cake is done, spread frosting over hot cake and broil for one or two minutes or until frosting just starts to bubble. Watch carefully, to make sure frosting doesn’t burn. Cool cake and serve. If you are feeling particularly evil, whipped cream is terrific on this.
"I say this cake is magic because it comes together so quickly and easily. Try it and let me know what you think."
Preheat oven at 350 degrees
In one bowl mix together: 3 cups flour (do not sift)
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa
Mix dry ingredients together well.
In second bowl, mix together: 2 eggs, slightly beaten
1 teaspoon vanilla
1 teaspoon apple cider vinegar
1 bottle red food coloring
1 1/2 cups vegetable oil
1 cup buttermilk
Mix wet ingredients together thoroughly, then stir by hand into dry ingredients. Be sure to incorporate completely.
Pour into greased and floured pan and bake.
For 9x13 sheet cake pan, 40-45 minutes.
For 2 9inch round pans, 35- 40 minutes
Cool completely and remove from pan. Frost with Cream Cheese Frosting
CREAM CHEESE FROSTING
Beat together until creamy: ½ cup butter, softened
1 8oz package of cream cheese
1 teaspoon vanilla
1 16 oz box powdered sugar
1/4 teaspoon salt
Stir in: 1 cup chopped pecans
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