2 1/4 c. unsifted flour
1 tsp. baking soda
1/4 tsp. baking powder
1 2/3 c. sugar
3 eggs
1 tsp. vanilla
1 c. Hellmann's real mayonnaise
4 (1 oz.) squares Baker's unsweetened chocolate, melted
1 1/3 c. water
Crunchy coconut topping (below)

Grease and flour 9x13x2 inch baking pan. In bowl, stir first 3 ingredients; set aside. In large bowl with mixer at high speed, beat next 3 ingredients for 3 minutes or until fluffy. Reduce speed to low; beat in real mayonnaise and chocolate.

At low speed, add flour mixture in 4 additions alternately with water, beating just until blended after each addition. Pour into pan. Bake in 350 degree oven for 45 minutes or until tester comes out clean. Cool completely in pan. Serves 15.

CRUNCHY COCONUT TOPPING:

In saucepan, stirring constantly, bring 3/4 cup firmly packed brown sugar and 1/4 cup butter to boil over medium heat; boil 2 minutes. Add 3 tablespoons milk, 1 1/3 cups flaked coconut and 1/2 cup chopped walnuts. Stirring constantly, boil 1 minute. Spread on top of cake. Broil 6 inches from heat 3 minutes or until golden brown. Cool.