2 c. unsifted flour
2/3 c. cocoa
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1 1/3 c. water
1 2/3 c. sugar
4 eggs
1 tsp. vanilla
1 c. mayonnaise

Grease and flour bottoms (I use cocoa instead of flour) 2 - 9 inch layer cake pans. Mix first four ingredients; set aside.

In large bowl with mixer at high speed beat next 3 ingredients 3 minutes or until light and fluffy. At low speed beat in mayonnaise. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake in 350 degree oven 30 to 35 minutes or until cake tester in center comes out clean. Cool in pans 10 minutes. Remove, cool on racks. Frost. Makes 2 - 9 inch layers.

1 pkg. (18 1/2 oz.) chocolate cake mix, with pudding in it
1/2 c. cocoa
3 eggs
1 c. mayonnaise
1 1/3 c. water

Grease and flour 2 - 9 inch layer cake pans. In large bowl with mixer at low speed beat together cake mix and cocoa. Add remaining ingredients; beat just until blended. Beat at medium speed 2 minutes. Pour into pans. Bake as directed in scratch recipe above. Frost.

In small bowl with mixer at medium speed beat 6 tbsp. butter to soften. Add 3/4 cup cocoa and 3 1/2 cups of confectioners' (powdered) sugar, alternating with 6 to 7 tbsp. of milk. Beat until of spreading consistency, adding an additional 1 tbsp. milk, if needed. Add 1 tsp. vanilla. Makes 2 3/4 cups.