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Pears Poached in Barolo Wine


2 cups all-purpose flour (500 mL)
2/3 cup unsweetened cocoa (150 mL)
1 1/4 tsp baking soda (6 mL)
1/4 tsp baking powder (1 mL)
3 eggs (3)
1 2/3 cup sugar (400 mL)
1 tsp vanilla (5 mL)
1 cup Hellmann’s Real (250 mL) Mayonnaise
1 1/3 cup water (325 mL)


Preheat oven to 350° F (180° C). Grease and flour 2 x 9 inch (23 cm) round cake pans. Combine flour, cocoa, baking soda and baking powder in a large bowl; set aside. In another large bowl, beat eggs, sugar and vanilla on high speed for 3 minutes or until creamy. Reduce speed of mixer to low and beat in mayonnaise until smooth. Next add flour mixture in 4 equal parts, alternating with water and ending with flour mixture.
Pour into prepared cake pans; bake for 30-35 minutes or until centre springs back when touched. Cool on rack 10 minutes; remove from pans and cool completely. Fill and frost as desired.

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