“Money talks. Chocolate sings.”
I’m having the women friends over for lunch. We are known to keep lunch simple but to overindulge in dessert. Therefore, I’m swerving toward dessert recipes that contain chocolate. I’m also testing my gluten free flour mix to see how well it performs in regularish recipes. But on to the ladies.
At one of our first lunches the hostess made a chocolate mousse that serves 6. There are six of us so, of course, she doubled the batch. We finished it. No problem.
But age and wisdom has tempered me. I would no longer go through the steps to make chocolate mousse. I looked for a simple recipe, one that would use cacao powder so I wouldn’t have to melt chocolate. This one seemed to fit the bill.
2 cups flour, or gluten free flour blend
1 cup sugar
1/2 cup cacao or cocoa powder
2 t baking soda
1/4 t salt
1 cup mayo, the real stuff
1 t vanilla
1 cup cold water
Heat oven to 35o degrees. Spray and flour a 9X13 pan.
In the mixing bowl, sift together the flour, sugar, cacao, baking sod, and salt. Turn the mixer on low. Let these ingredients blend together while you get the others ready.
Add the vanilla, mayo and water. Beat until smooth. Pour the batter into the pan. Bake this about 30 to 35 minutes until a toothpick comes out clean.
What happens if you spray the pan with oil, but forget to do the flour thing?
However, when the cake is turned right side up it’s beautiful. The pan can be washed. The sooner the better.
Best of all, the cake is very light an airy. The flavor is lovely. I knew immediately that it would make a great base for a stunning dessert. Just add iced and whipped cream!
Sandwich between whipped cream and topped with slivered almonds also works!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.