1 3/4 c Flour, sifted all-purpose 1 ts Allspice
-or 2 c cake flour 1/2 c Mayonnaise, + 3 tb
1 ts Baking powder 2 md Eggs
4 tb Buttermilk, powdered 1 c Sour cream
9 ts Cocoa 8 oz Cream cheese
1 ts Vanilla 1/4 c Butter
1 1/2 c Sugar 1 Confectioner sugar
1 ts Salt 1/4 c Cocoa
1 ts Cinnamon 1 ts Vanilla
1 ts Cloves, ground Cinnamon, dash optional
Preheat oven to 350 degrees F.(moderate) Grease and flour two or
three 8 inch layer pans or one 9x12x2 cake pan. Mix all dry
ingredients together. Blend in mayonnaise, eggs, vanilla and 1/2 of
sour cream. Beat 2 minutes at medium speed with mixer or 300 strokes
by hand. Add remaining sour cream and beat 2 minutes longer. Pour
into pans. Bake 25 to 35 minutes until a toothpick inserted in center
comes out “clean”. Cool on rack a few minutes before removing from
pan. When cool, frost cake! FROSTING: Cream butter and cream cheese
together until fluffy, gradually add dry ingredients one at a time
until all are well blended. Add vanilla and blend well.
Yields
1 cake
