RICE COOKER BAKED MOIST CHOCOLATE CAKE
For the cake:
1 cup packed brown sugar
½ cup sugar
1 cup mayonnaise
1 tsp vanilla extract
2 cups all purpose flour
½ cup cocoa powder
1 tsp baking soda
2 tsp baking powder
1 ½ cup water
For for the frosting:
3/4 cup butter
2 cups powdered sugar (or less)
1/4 cup cocoa powder
6 tablespoons evaporated milk (or less)
In a bowl, mix mayonnaise, vanilla and both sugars until smooth.
Combine flour, cocoa, baking soda and baking powder. It’s up to you if you’d like to sift or dry whisk. Just make sure all four ingredients are well mixed. Both works for me.
Add a third of the flour mixture to the mayonnaise mixture
Add 1/2 of the water required. Now don’t be discouraged if it looks sloppy once the water is added. It’ll come together, pinky swear.
Repeat #3 and #4 until the flour mixture and water has been added to the mayonnaise mixture.
Grease the cooking pan of the Rice Cooker heavily. I used shortening for this. Pour the batter.
Turn on the Rice Cooker, press Menu several times until the selection chooses “Cake”. Press Start.
Bake for an hour and a half or until done.
To make the frosting, cream butter until fluffy, gradually add in sugar and cocoa powder. Add in evaporated milk until frosting is of piping consistency.
Cover the cake with frosting and top with sprinkles