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Marbled Mayonnaise Cake

2 large eggs
1 1/2 cups granulated sugar
1 1/2 tsp. vanilla extract
3/4 cup mayonnaise
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
3 Tbsp unsweetened cocoa powder
3 Tbsp hot water
Frosting (recipe follows)

Preheat oven to 350F. Grease 2 9" pans. Line bottoms with waxed
paper; grease paper. Dust pans with flour, tap out excess. In a
large mixing bowl, beat together eggs, sugar and vanilla with an
electric mixer on high until light and fluffy, about 3 minutes.
Reduce speed to low and beat in mayonnaise. Sift together flour,baking
soda, baking powder and salt. On low speed alternately add flour
mixture and milk to mayonnaise mixture beginning and ending with
flour and beat just until blended. In a small bowl whisk together
cocoa and hot water until smooth. With a rubber spatula fold in 1
cup yellow batter to blend. Turn remaining yellow batter into
prepared pans then pour 3 pools of chocolate batter on top of each
pan. With a small spatula of knife, cut through batters to marbleize.
Bake 30-35 minutes or until a cake tester inserted in center comes
out clean. Let cakes cool in pans 10 minutes then unmold onto wire
racks and remove wax paper. Invert cakes again and let cool
completely. Fill and frost cake.


5 (1 ounce) squares unsweetened chocolate, cut into small pieces
6 Tbsp unsalted butter, cut up
2 cups sifted powdered sugar
Pinch of salt
1 tsp. vanilla extract
1/2 cup heavy cream

In a medium glass bowl, combine chocolate and butter. Microwave on
medium 2 1/2-3 minutes or until butter is melted. Whisk butter
and chocolate together until completely smooth. Transfer chocolate
mixture to a large bowl. Let cool slightly, about 10 minutes. Beat
chocolate mixture, 1 cup powdered sugar, salt and vanilla with an
electric mixer on medium speed until light and fluffy. Beat in
cream, then the remaining 1 cup powdered sugar until smooth and
frosting is a spreadable consistency, about 1 minute longer. Fill
and frost cake. Jan


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