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

Grease and flour two 9 inch pans. In medium bowl mix flour, cocoa, soda and powder. In large bowl mix on high eggs, sugar and vanilla for 3 minutes or until light and fluffy, scraping occasionally. Reduce to low and beat in mayonnaise until blended.

Add flour mixture alternately with water. Begin and end with flour (add flour in 4 parts). Pour into prepared pan. Bake at 350 degrees for 30 minutes or until pick comes out clean. Cool 10 minutes. Remove from pan.

CHOCOLATE FROSTING:

1/3 c. butter, melted
1/3 c. cocoa
1/2 tsp. vanilla
2 c. powdered sugar
2 tbsp. milk (more as needed)

Whisk together butter and cocoa. Add vanilla. Mix in powdered sugar gradually and alternately with milk. Frost cool cake.