1 cup boiling water

1/2 cup cocoa, firmly packed

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon kosher salt

cup chopped walnuts

1 cup mayonnaise

1 1/4 cups sugar

1 teaspoon vanilla extract

Grease and flour two 8-inch cake pans.

In a small bowl, pour the boiling water over the cocoa, and whisk until smooth. Set aside.

Sift together the flour, baking soda, baking powder and salt. Fold in the chopped walnuts and set aside.

In a large bowl or an electric mixer, beat together the mayonnaise and sugar at medium speed until light and fluffy, about 3 minutes. Add the vanilla and cocoa mixture, continue beating until very well incorporated. Mix in the flour mixture, mixing until the batter is well combined.

Pour into prepared pans, and bake in a preheated 350-degree oven for approximately 30 minutes or until a cake tester inserted in center comes out clean. Cool 20 minutes; remove from pans to wire racks. Allow to cool completely before frosting. Makes one 8-inch round cake.



CHOCOLATE MAYONNAISE CAKE #2



2 cups flour

½ cup cocoa

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon kosher salt

1 cup plus 2 tablespoons sugar

¼ teaspoon nutmeg

¼ teaspoon cinnamon

¾ cup mayonnaise

1 cup ice cold water (no cubes)

Sift together in a large mixing bowl the flour, cocoa, soda, sugar, powder, kosher salt, nutmeg, and cinnamon. To the dry ingredients add the cold water until well combined and then fold in the mayonnaise, but do not overbeat. Pour into a greased and floured 13 x 9 x 2-inch pan in a preheated 350-degree oven. Bake for approximately 30 minutes or until a toothpick comes out clean.

Cool for 20 minutes on a wire rack.



BUTTER FROSTING #1



½ stick butter

1 pound powdered sugar

¼ teaspoon kosher salt

½ cup cocoa

2 to 3 tablespoons milk*

1 teaspoon vanilla

Using an electric mixer, cream butter, one-half of the sugar, and kosher salt. Add cocoa and 1 tablespoon milk. Continue mixing.

Add the rest of the sugar and 1 more tablespoon of milk and beat until well combined. Frost cake immediately.

*You may need to add the other tablespoon of milk for the right consistency.



BUTTER FROSTING #2


¼ cup butter

½ cup light brown sugar

2 to 3 tablespoons milk*

1¾ cups powdered sugar

In a saucepan over medium high heat, melt butter and stir in brown sugar.

Cook and stir until bubbly. Remove from the heat and place into a mixing bowl. Whisk in 2 tablespoons of the milk. Gradually add confectioners' sugar, beating constantly until frosting is of spreading consistency. Immediately frost cake.

*You may need to add the other tablespoon of milk for the right consistency.