- 2 cups all purpose flour (for cupcakes, add 2 extra tbsp. flour)
- 1 cup sugar
- 6 tbsp. cocoa powder (Good quality like Scharffen Berger; for cupcakes, add 1 more scant tbsp.
cocoa powder) - ¼ tsp. salt
- 2 tsp. baking soda
- 1 cup mayonnaise (do not use substitute)
- 1 cup cold coffee, such as Green Mountain Coffee’s Nantucket Blend
- 1 tsp. vanilla
Preheat oven to 350℉. Sift together dry ingredients and set aside. Combine mayonnaise, cold coffee, and vanilla in a mixing bowl. Add dry ingredients incrementally. Beat until smooth, scraping sides of bowl often. Grease and flour a 9×13 pan, or, add paper cups to a 12-count muffin pan. Pour mixture in and bake for 25 to 35 minutes. Do not over bake!
