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 a preheated 350°F 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.

EASY ULTIMATE CHOCOLATE CAKE:

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.

THE ULTIMATE CHOCOLATE FROSTING:

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.