This week’s confection is a Chocolate Orange Cake, recipe a la Trisha Yearwood from the Food Network®. (http://www.foodnetwork.com/recipes/trisha-yearwood/chocolate-orange-cake.html)
I was intrigued by this recipe because the main source of oil and fat is mayonnaise. There are no eggs in the batter and only 2 tablespoons of butter (well, I guess there is some egg in the mayo but no ACTUAL eggs). There have been several times when I started to bake a cake but had to stop because I didn’t have enough eggs. Using mayo as an alternative is an interesting and helpful concept, since I always have this condiment at hand.
Result? A beautiful, moist, and light chocolate cake. No one could believe that I didn’t use actual eggs and how little butter was actually used. In terms of calories, I’m not quite sure how much a difference the mayo made but I am excited for all the cake doors this opens! The recipe calls for a glaze on top of the cake but the cake is so moist, I didn’t think the glaze was necessary. The orange flavor was subtle and balanced well with the chocolate. YUM.