2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1-1/3 cups water
Preheat oven to 350°.
Grease and lightly flour two 9-inch round cake pans*; set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture.
Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean.
On wire racks, cool 10 minutes; remove from pans and cool completely.
Frost with your favorite chocolate frosting. *My favorite, Chocolate Buttercream, follows
*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
Chocolate Buttercream Frosting
6 oz. good semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.