This is an adapted recipe found in Rachel Ray's magazine from almost 2 decades ago. I can't find it anywhere on the Internet, so I wanted to post it here to preserve it forever. It's an easy recipe that is moist, chocolatey, and has a hint of coffee and cinnamon for an slightly Mexican twinge. It needs to frosting. Decorate with a little powdered sugar. Enjoy!
As always, let's get right to the recipe!
Preheat oven to 350.
Line a 13 x 9 with parchment paper and then spray with non-stick spray.
Whisk together 3 eggs, 2 cups granulated sugar, 1 cup mayo, and 1 teaspoon vanilla in a bowl.
In another bowl whisk together 1 cup of coffee, 1/3 cup baking cocoa, and 1/2 teaspoon cinnamon. Add this mixture gradually to the egg/mayo mixture.
Add 2 cups flour combined with 1.5 teaspoons baking soda to the chocolate/egg/mayo mixture, whisking till smooth.
Pour into the parchment papered 13 x 9 and bake for 40 minutes until a toothpick comes out clean. Cool for 10 minutes, then invert onto a wire rack. Cool for an hour. Dust the cake with confectioners' sugar and cinnamon, then cut into triangles and arrange on a plate & serve.
13 x 9
2 cups sugar
1 cup mayo
1 teaspoon vanilla
1/3 cup unsweetened baking cocoa
1 cup coffee
2 cups flour
1 & 1/2 teaspoons baking soda