Chocolate Velvet

Directions

1. 1
   Crunchy Coconut Topping (below)
2. 2
   Grease and flour a 13 x 9 x 2 inch baking pan.
3. 3
   In bowl stir first 3 ingredients; set aside.
4. 4
   In large bowl with mixer at high speed beat next 3 ingredients for 3 min.
5. 5
   or until fluffy.
6. 6
   Reduce speed to low; beat in real mayonnaise and chocolate.
7. 7
   At low speed add flour mixture in 4 additions alternately with water, beating just until blended after each addition.
8. 8
   Pour into pan.
9. 9
   Bake in 350F (180C) F oven 45 min.
10. 10
    or until tester comes out clean.
11. 11
    Cool completely in pan.
12. 12
    Serves 15 Crunchy Coconut Topping: In saucepan, stirring constantly, bring 3/4 cup firmly packed brown sugar and 1/4 cup margarine to boil over medium heat, boil 2 minutes.
13. 13
    Add 3 tablespoon milk, 113 cups flaked coconut and 1/2 cup chopped walnuts.
14. 14
    Stirring constantly, boil 1 minute.
15. 15
    Spread on top of cake.
16. 16
    Broil 6 inches from heat 3 minutes or until golden brown.
17. 17
    Cool.