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2 1/4 c. unsifted all-purpose
1 1/2 tsp. baking soda
1/4 c. Maxwell House instant
1 1/3 c. water
1 2/3 c. sugar
3 eggs
1 tsp. vanilla
1 c. real mayonnaise
2 sq. (1 oz. each) unsweetened
chocolate melted
cooled Mocha Frosting

Grease and flour 2 (9-inch) round cake pans. Mix flour
and baking soda. Dissolve instant coffee in water. In large
bowl with mixture at high speed, beat sugar, eggs and vanilla
until light and fluffy. At low speed blend in real mayonnaise
and chocolate. Add flour mixture alternately with coffee,
beating well after each addition. Pour into pans. Bake in
350 degrees oven for 30 minutes or until tester inserted in center
comes out clean. Cool in pans 10 minutes. Remove; cool in
pans. Split layers horizontally. Fill and frost with Mocha
Frosting. Refrigerate.
Mocha Frosting: In saucepan place 1/2 cup milk, 2
tablespoons Maxwell House coffee (instant) and 3 squares (1
ounce each) unsweetened chocolate. Stirring constantly, cook
over low heat until smooth and thick. In large bowl with
mixture, beat at medium speed; add 2/3 cup butter or margarine.
Gradually beat in 1 package (16 ounce) unsifted confectioners
sugar. Add another package (16 ounce) confectioners sugar
alternately with chocolate mixture, beating after each addi-
tion. Add 1 teaspoon vanilla. Gradually beat in 2 to 3
tablespoons milk until of spreading consistency. Makes 4 1/2

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