The incredibly moist chocolate cake

2 cups all-purpose flour (500 mL)



2/3 cup unsweetened cocoa (150 mL)



1 1/4 tsp baking soda (6 mL)



1/4 tsp baking powder (1 mL)



3 eggs (3)



1 2/3 cup sugar (400 mL)



1 tsp vanilla (5 mL)



1 cup Hellmann’s Real (250 mL) Mayonnaise



1 1/3 cup water (325 mL)





Preheat oven to 350° F (180° C). Grease and flour 2 x 9 inch (23 cm) round cake pans.



Combine flour, cocoa, baking soda and baking powder in a large bowl; set aside.



In another large bowl, beat eggs, sugar and vanilla on high speed for 3 minutes or until creamy. Reduce speed of mixer to low and beat in mayonnaise until smooth. Next, add flour mixture in 4 equal parts, alternating with water and ending with flour mixture.



Pour into prepared cake pans; bake for 30-35 minutes or until centre springs back when touched. Cool on rack 10 minutes; remove from pans and cool completely. Fill and frost as desired.



This is just one of many recipe ideas, courtesy of homebasics.ca.