Ingredients
2cupsall-purpose flour,spooned and leveled
¾cupunsweetened cocoa powder,spooned and leveled
1¼tspbaking soda
¼tspbaking powder
3large eggs
1¾cupsgranulated sugar
2tspvanilla extract
1cupHellmann’s® Mayonnaise,plus 2 tbsp, or Best Foods®
1⅓cupswarm water
chocolate shavings,for topping
4large egg whites
1cupgranulated sugar
¼tspcream of tartar
1tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with non-stick cooking spray.
In a medium mixing bowl whisk together flour, cocoa powder, baking soda, and baking powder for 20 seconds. Set aside.
In a separate large mixing bowl, using an electric hand mixer set on high speed, beat eggs, sugar, and vanilla for 3 minutes. Blend in mayonnaise.
Mix half of the flour mixture into the sugar/mayonnaise mixture, mix in the water then mix in the remaining flour mixture. Pour into a prepared pan.
Bake in the preheated oven for about 34 to 38 minutes until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack. Cover about halfway through to seal in moisture.
Frost completely cooled cake with marshmallow frosting then top with chocolate shavings.
Fill a large saucepan with about 1½ inches of water and bring to a simmer. Add egg whites, granulated sugar, and cream of tartar to a heat-proof bowl of an electric stand mixer.
Set bowl over the saucepan, making sure it doesn’t touch the water and heat mixture, whisking constantly for about 3 to 4 minutes until it’s very warm.
Remove from heat and transfer bowl to electric stand mixer fitted with a whisk attachment.
Beat mixture beginning on low and increasing to high speed for about 5 to 7 minutes until stiff glossy peaks form.
Pour in vanilla during the last 10 seconds of mixing. For best results serve within a few hours of preparing. Keep frosting cold.
