3 c. flour, unsifted
1 1/2 c. sugar
2/3 c. unsweetened cocoa
2 1/4 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 c. Best Foods mayonnaise
1 1/2 c. water
1 1/2 tsp. vanilla

Grease two 9 x 1 1/2 inch layer pans; line bottoms with waxed paper. Sift together dry ingredients into large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake in 350 degree oven about 30 minutes or until cake springs back when touched. Cool completely. Remove from pans. Makes 2 layers.

CHOCOLATE BUTTER CREAM FROSTING:

6 tbsp. butter, softened
Hershey's cocoa
2 2/3 c. unsifted confectioners' sugar
1/3 c. milk
1 tsp. vanilla