5 eggs
3 c. granulated sugar
1 1/2 c. mayonnaise
2 tsp. vanilla
2 c. all purpose flour
1 c. unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. instant coffee powder
1/4 c. very hot water
1 c. buttermilk or sour milk
Confectioners' sugar or whipped cream (opt.)

Grease and flour a 10" tube pan or 2 (9" x 5" x 3") loaf pans. In large bowl with mixer on high speed, beat eggs, sugar, mayonnaise and vanilla for about 4 minutes or until light and fluffy. Sift together flour, cocoa, salt, baking powder and soda. Dissolve coffee in hot water and stir into buttermilk. With mixer on low, add flour mixture alternately with coffee mixture to egg mixture, beating until just well blended.

Pour batter into prepared pans. Bake on center rack of preheated 325 degree oven 1 hour 15 minutes (50 to 60 minutes for loaf pans) or until cake tester inserted in center comes out clean. Cool in pans 10 minutes and remove from pans. Cool completely on wire rack. If desired, sprinkle with confectioners' sugar or serve with a dollop of whipped cream. Makes 12 to 16 servings.