Ingredients
- 4 squares melted
- 3 eggs
- 325 ml water
- 300 gr sugar
- 280 gr flour
- 240 ml mayonnaise
- 130 gr bakers unsweetened chocolate
- 5 gr baking soda
- 4 gr vanilla
- 1 gr baking powder
Crunchy Coconut Topping (below)
Grease and flour a 13 x 9 x 5 cm baking pan.
In bowl stir first 3 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients for 3 min. or until fluffy. Reduce speed to low; beat in real mayonnaise and chocolate. At low speed add flour mixture in 4 additions alternately with water, beating just until blended after each addition.
Pour into pan.
Bake in 180ºC oven 45 min. or until tester comes out clean.
Cool completely in pan. Serves 15
Crunchy Coconut Topping: In saucepan, stirring constantly, bring 0.75 cup firmly packed brown sugar and quarter cup margarine to boil over medium heat, boil 2 minutes.
Add 3 Tablespoon. milk, 1- one third cups flaked coconut and half cup chopped walnuts. Stirring constantly, boil 1 minute. Spread on top of cake. Broil 15 cm from heat 3 minutes or until golden brown. Cool.
