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Mocha Raspberry Snack Cake

1 tablespoon unsalted butter
3 large eggs
2 cups granulated sugar
1 cup mayonnaise
1 teaspoon pure vanilla extract
13 cup unsweetened cocoa powder
12 teaspoon ground cinnamon
12 cup hot brewed coffee
14 cup cold water
2 cups all-purpose flour
1 12 teaspoons baking soda
23 cup mini chocolate chip
12 pint fresh raspberry
confectioners' sugar, for dusting


Preheat oven to 350 degrees. Butter a 9- by 13-inch baking pan, then line it with wax paper or parchment paper. Whisk together eggs, sugar, mayonnaise and vanilla in a large bowl. Place cocoa and cinnamon in small heat-proof bowl; whisk in the coffee and cold water until blended. Add coffee mixture to the egg mixture in 3 parts, whisking to blend after each addition. Add flour and baking soda and whisk until smooth. Stir in chocolate chips until mixed, then gently fold in raspberries. Pour batter into prepared pan. Bake cake until a toothpick inserted in the center comes out clean, about 1 hour. Let the cake cool for 10 minutes, then invert onto a rack and let cool for about 1 hour. Dust cake with cinnamon, then confectioner's sugar, and cut into triangles.

Source: www.food.com