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

Sift together dry ingredients into large bowl. Stir in mayonnaise gradually. Stir in water and vanilla until smooth and blended. Pour into either 3 greased and floured 9 x 1 1/2 inch cake pans for 30 minutes at 350 degrees or 1 greased and floured tube pan or 1 1/2 hours to 2 hours in 300 degree oven. Cool, remove and frost.

COCOA ALMOND FROSTING:

6 tbsp. butter
3 1/2 c. confectioners sugar, sifted
1/2 c. cocoa
1/3 c. cream
1/2 tsp. almond extract

Cream butter, sift sugar and cocoa and add alternately with cream. Beat until fluffy and light.