This is my mom's and probably my grandma's recipe. I revised it to be gluten free.
Quantity
1
Quantity Unit
Cake
Prep Time (minutes)
20
Cook Time (minutes)
35
Ready In (minutes)
55
Ingredients
Amount
Measure
Ingredient
3
cups
flour, Gluten free all purpose mix
1
1/2
cup
sugar
2
teaspoons
baking powder, Gluten free
2
teaspoons
baking soda, gluten free
6
tablespoons
unsweetened cocoa powder
3
teaspoons
xanthan gum
2
teaspoons
vanilla extract
1
3/4
cups
Mayonnaise, light
1
1/2
cups (8 fl oz)
water, cold
Steps
Sequence
Step
1
Set oven to 350 degrees.
2
Mix all dry ingredients together. FYI: I mix up my own Gluten free all purpose flour from this site
http://www.kitchenmonki.com/recipe/The_Aherns_All_Purpose_Gluten_Free_Flour_Mix
Just so you know this is what is in that mixture.
superfine brown rice flour
Sweet Rice Flour
Tapioca Flour
Sorghum Flour
Potato Starch
Cornstarch
3
Make a well and add mayo, water and vanilla and mix until it is well blended. You don''t need a mixer but you can if you want. I just use a spoon. I measure the mayo first then use the same cup to measure out the water...gets a little more of the mayo out of the cup.
4
You can had 1 cup of Nestle mini chocolate chip morsels and mix them in if you choose. If you do this the calorie count goes up from 144 to 192
5
I just frost with gluten free frosting. I used Pillsbury Creamy Supreme Cream Cheese frosting in the plastic tub. I was gluten free. Add about another 140 calories.
FYI: THESE ARE REALLY GOOD WITHOUT FROSTING...
7
Use a 9 x 13 pan (I used glass) and spray with oil. I use this as it is easier to cut 24 servings. Or it makes 24 cupcakes.
