2 cups flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350ºF. Grease and flour 2 - 9" round cake pans. Combine flour, cocoa, baking soda and baking powder. Mix well and set aside. Beat together eggs, sugar and vanilla in a large bowl for 3 minutes, using the high speed of an electric mixer. Mixture should be smooth and creamy. Reduce speed to low and beat in mayonnaise until blended. Add flour mixture in batches, alternating with water, in 4 equal additions (1/4 of the flour, then 1/4 of the water etc). Pour the batter into the prepared cake pans. Bake for 30 to 35 minutes, until the center of the cake springs back when lightly touched or until a toothpick inserted into the center of the cake is clean when removed. Cool in pans on a wire rack for 10 minutes. Remove from the pans and allow to cool completely before frosting with your favorite frosting. I doubled the one below. And added 1/2 cup chopped pecans to the top.
BUTTERCREAM FROSTING.
8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY’S Cocoa or HERSHEY’S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.