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2 ¼ c unsifted flour
1 tsp baking soda
¼ tsp baking pwder
1 2/3 cups sugar
3 eggs
1 tsp vanilla
1 cup Hellman’s real mayonnaise
4 squares (1 oz ea) Baker’s unsweetened chocolate, melted
1 1/3 cups water
Crunchy coconut Topping
Grease and flour 13x9x2 baking pan. In bowl stir first 3 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients for 3 min. or until fluffy. Reduce speed to low; beat in real mayonnaise and chocolate. At low speed add flour mixture in 4 additions alternately with water, beating just until blended after each addition. Pour into pan. Bake in 350 F oven 45 min or until tester comes out clean. Cool completely in pan. Serves 15
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Crunchy Coconut Topping: In saucepan, stirring constantly, bring ¾ cup firmly packed brown sugar and ¼ cup margarine to boil over medium heat; boil 2 min. Add 3 Tbsp milk, 1 1/3 cups flaked coconut and ½ cup chopped walnuts. Stirring constantly, boil 1 min. Spread on top of cake. Broil 6” from heat 3 min or until golden brown. Cool.
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