How to bake a Triple Chocolate Cake

This is a triple chocolate cake, which is moist, rich and super for the chocolate lover in your life. This easy cake is made from scratch that is moist from the mayonnaise and rich with chocolate. This is my grandmother’s recipe and she was always quite particular about which ingredients to use, I changed the frosting to Cool Whip because the chocolate frosting made this cake too rich.

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

Instructions

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.

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.

3. Remove the tub of chocolate Cool Whip from your refrigerator and spread it on the chocolate cake when your cake has cooled completely.

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.

5. Place the triple chocolate cake into the refrigerator, chill until needed and slice with a butter knife to serve.

Tips & Warnings

• Serve with a glass of icy cold milk.