Recipes

Ingredients

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

Method

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.

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