Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Boiling water 1 ts Almond extract
1/2 c Unsweetened cocoa 2 1/4 c Flour
Powder; firmly packed 2 ts Baking soda
1 c Mayonnaise, reduced 1/4 ts Salt
-calorie 3/4 c Almonds, dry-roasted
1 1/4 c Sugar Sliced; chopped

------------------COCOA MAYONNAISSE ICING-----------------------
1/2 c Reduced-calorie Mayonnaise 1/2 ts Almond extract
1/2 c Unsweetened cocoa powder, 2 1/2 c Powdered sugar (to 3 cups)
-firmly packed 1 tb Milk

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:55

1. Preheat oven to 350°F. Grease two 8-inch round cake pans. Dust with
flour; tap out excess.

2. In a medium bowl, pour boiling water over cocoa; set aside to
cool. In a large bowl, beat together mayonnaise and sugar with an
electric mixer on medium speed until light and fluffy, about 1 min.
Beat in almond extract and dissolved cocoa. Sift together flour,
baking soda, and salt. With mixer on low speed, gradually beat into
chocolate mixture just until combined. Divide batter between 2
prepared pans.

3. Bake 25 to 30 mins, or until a cake tester inserted in center
comes out clean. Let cool in pans 10 mins, then unmold onto racks and
let cool completely. Fill and frost cake with Cocoa Mayo Icing.
Sprinkle almonds over top and gently press into sides of cake.
Refrigerate until serving time.

COCOA MAYO ICING

In a medium bowl, beat together mayonnaise, cocoa, and almond extract
with an electric mixer on medium speed until smooth. Add powdered
sugar and milk and beat on high speed until smooth and fluffy.

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