Dense, moist chocolate cake. Not overpoweringly chocolate, so it goes great with chocolate filling and frosting.
2 C. flour
2/3 C. unsweetened cocoa
1 and 1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp salt
1 and 2/3 C. sugar
1 tsp. vanilla
1 C. Mayo
1 and 1/3 C. water
Preheat oven to 350 F.
Grease and flour bottoms of 2 (9×11/2″) round cake pans.
In medium bowl, combine flour, cocoa, baking soda, baking powder, and salt; set aside.
In large bowl with mixer at high speed, beat eggs, sugar and vanilla, scraping bowl occasionally, 3 minutes or until smooth and creamy.
Reduce speed to low; beat in mayo until blended.
Add flour mixture in 4 additions alternately with water, beginning and ending with flour mixture.
Pour into prepared pans.
Bake 30-35 minuntes or until cake springs back when touched lightly in center.
Cool in pans on wire racks 10 minutes.
Remove from pans; cool completely on racks.
Fill and frost as desired.
Makes one 9″ layer cake.