2 cups flour 1 2/3 cups sugar
2/3 cup unsweetened cocoa 1 tsp. vanilla
1 1/4 tsp. baking soda 1 cup mayonnaise (can use
1/4 tsp. baking powder lit or low-fat)
1/4 tsp. baking powder 1 1/3 cups water
3 eggs
Grease and flour bottoms of 2 9x1/2-inch round cake pans.
In medium bowl, combine flour, cocoa, baking soda, and
baking powder; set aside. In large bowl with mixer at
high speed, beat eggs, sugar, and vanilla, scraping bowl
occasionally, 3 minutes ot until smooth and creamy. Reduce
speed to low; beat in mayonnaise until blended. Add flour
mixture in 4 additions alternately with water, beginning
and ending with flour mixture. Pour into prepared pans.
Bake at 350 F for 30 to 35 minutes or until cake springs
back when touched lightly in center. Cool in pans on wire
racks for 10 minutes. Remove from pans; cool completely
on racks. Fill and frost as desired.
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