Cooking 55 minutes
Preparation 12 minutes
2/3 cup | Unsweetened cocoa | 150ml |
2 2/3 cups | All purpose flour | 675ml |
1 tsp | Baking powder | 5 ml |
1/2 tsp | Salt | 2 ml |
1 cup | Butter or margarine, softened | 250 ml |
1/2 cup | Mayonnaise | 125 ml |
2 1/2 cups | Sugar | 625 ml |
1 tsp | Vanilla extract | 5 ml |
1 cup | Golden Nature ESL | 250 ml |
1 cup | Milk | 250 ml |
Icing Sugar |
Preheat oven to 325°F (160°C). Grease and flour a 10-inch (25 cm) tube pan or bundt pan or two 9 x 5-inch (23 x 13 cm) loaf pans. Sift cocoa in a small bowl. Stir in flour, baking powder and salt; set aside.
In large mixer bowl, beat butter and mayonnaise until smooth. Gradually beat in sugar; beat at high speed until light and fluffy, about 3 minutes. Blend in vanilla. Add eggs, one at a time, beating well after each addition. Stir in flour mixture and milk alternately, beginning and ending with flour. Spread in prepared pan. Bake 55 to 65 minutes for loaf pans, 75 to 85 minutes for tube or bundt pan, or until wooden pick inserted in centre comes out clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan and remove. Cool completely. Wrap in foil and let stand at least overnight.