Waldorf Chocolate Cake

2 cups flour
1 cup sugar
1/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup cold water
1 1/2 tsp vanilla
2/3 cup mayonnaise
1 cup cream, sweetened and whipped
Shredded semi-sweet chocolate

Stir dry ingredients together. Add water, vanilla, and mayonnaise. Beat at low speed just until smooth. Turn into 2 greased and floured 8-inch round cake pans. Bake at 350 for 30 minutes. Cool 5 minutes and remove from pans. When completely cool, frost between layers and on top with sweetened whipped cream. Garnish with grated chocolate.

For Bundt or 9-inch Pans:

2 1/2 cups flour
1 1/4 cups sugar
1/3 cup + 1 1/3 tablespoons cocoa
1 1/4 tsp baking soda
1/4 rounded tsp salt
1 1/4 cups water
1 3/4+ tsp vanilla
3/4 cup + 1 1/3 tablespoons mayonnaise

Follow the above directions, but bake for 35 minutes or until top springs back when touched.

Note: The flour used to dust the pans before baking harms the appearance of the finished cake. Try dusting the pans with cocoa instead. I've not tried it, but it seems like it would work and be an improvement.

Coconut Scones

from King Arthur Flour
makes 16 scones

2 cups whole wheat flour
1 cup AP flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1 cup unsweetened coconut
1 large egg
1.25 cups (10 oz) coconut milk, well stirred
1/2 tsp coconut extract (or vanilla)
3/4 cup chocolate chunks (optional)
milk, for brushing
1/4 cup sweetened coconut (or unsweetened plus a couple tsp sugar), for sprinkling

Preheat oven to 375 F. Lightly grease a baking sheet, or line with parchment.

Whisk together flours, sugars, baking powder and salt in a large bowl. Cut in butter until the mixture resembles bread crumbs. Stir in coconut.

In a separate bowl, whisk together the egg, coconut milk and extract.

Add wet ingredients to dry and stir gently with a fork until dough is evenly moistened. Stir in chocolate chunks, if using.

Turn dough onto a floured work surface and knead 2-3 times. Divide dough in half and pat each half into a circle about 1/2" thick and 6" across. Divide each circle into 8 wedges.

Transfer scones to the prepared baking sheet. Brush tops with milk and sprinkle with the sweetened coconut (or with the sugar and unsweetened coconut), pressing it in gently. Bake until the scones are puffed and golden brown, 20-25 min. Serve warm.


Variation: drizzle with melted chocolate instead of using the chocolate chunks.

Nutritional information (per scone):
Calories: 288
Fat: 20g
Protein: 4g
Carbohydrate: 19g
sugar: 7g
fiber: 4g
Cholesterol: 30mg
Sodium: 150mg
Potassium: 211 mg

Swedish Toast

1 cup margarine
1 1/2 cups sugar
3 3/4 cups flour
1 tsp baking soda
1 tsp cardamom
1 cup sour cream

Cream sugar and margarine until crumbly (not fluffy). Mix in dry ingredients. Mix in sour cream. On a greased cookie sheet, form dough into 2 flat, oblong, oval loaves. Bake at 350 for 40 minutes. Slice each loaf lengthwise down the center and crosswise into 1 inch slices. Turn pieces on their sides and toast in the oven; 7 minutes on each side.