Things You'll Need:
- 2 cups of flour
- 1 cup of sugar
- 4 tablespoons of unsweetened cocoa powder
- 1 teaspoon each of baking power and baking soda
- 1 cup of mayonnaise
- ½ cup of warm water
- ½ cup of cold black coffee
- 3 teaspoons of vanilla extract
- Two regular size Hershey’s milk chocolate bar
- Vegetable peeler
- One large tub of chocolate Cool Whip
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Step 1
Preheat your oven to 350 degrees, grease an 11 by 7 inch pan and ‘flour’ it with a light dusting of the baking cocoa to prevent sticking. Breakup one of the Hershey’s milk chocolate bars into small pieces and lay them into the bottom of the pan.
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Step 2
Add the dry ingredients into a bowl and mix them up until they are well mixed. Then add your wet ingredients: the mayo, water, coffee and vanilla. Stir this until well blended, and pour it into your prepared pan. Bake for 30 minutes or until a butter knife inserted in the middle comes out clean. Set aside until the cake cools completely.
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Step 3
Remove the tub of chocolate Cool Whip from your refrigerator and spread it on the chocolate cake when your cake has cooled completely.
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Step 4
Take your vegetable peeler and peel the other chocolate bar as you would a carrot, over the cake. Make sure you peel chocolate on all areas of the cool whip topping.
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Step 5
Place the triple chocolate cake into the refrigerator, chill until needed and slice with a butter knife to serve.
Comments
ChantelAlise said
on 6/2/2008 OOOOH, I want this for my birthday in a month from now.