Mayo Dark Chocolate Cake

Chocolate cake from a mix maybe easy but read the label and count the preservatives with bad forms of sugar. This cake actually is very moist and taste better the next day. During WWII their was a shortage of eggs, this cake derived from the problem. Takes about 30 minutes. Semi homemade just substitute the oil for mayo in a boxed cake in emergency's.
CHOCOLATE CAKE
Sift these three ingredients together;
2 cup sifted flour (cake flour) I have made this with WW but can't remember how much.
1 ¼ sugar (about, taste your batter)
3 heaping Tablespoons no sugar dark choc. baking Coco powder_Dark Hershey's if in your area.
Set aside
Next beat together;
1 ¼ cups of warm water
2 teaspoons baking soda
1 teaspoon vanilla
1 cup light mayo
Bake at 375 for 30-5 minutes
36 cupcakes
After it completely cools, used light no fat cool whip and half light canned frosting, mix them together or a 7 min. frosting, cream cheese, etc. (top with pecans or cherry)
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Here's another Mayonnaise Cake from a magazine collected in the 70's
3 cups flour
1 1/2 cups sugar
1/3 cup cocoa
2 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 cups mayonnaise
1 1/2 cups water
1 1/2 teaspoons vanilla
Grease 2- 9 x 1 1/2 inch,) layer pans; line bottoms with waxed paper. Sift together dry ingredients into large bowl. Stir in Mayo. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake in 350 moderate oven about 30 minutes, or till it springs back in the center when touched. Cool and remove from pans. Makes two layers.
Angel Mallow Frosting
1/2 cup sugar, 2 egg whites, 2 tbs. water, 1 - 7 oz. tsp. vanilla
Combine sugar, egg whites and water in double boiler; beat with electric or rotary beater over boiling water until soft peaks forms. Add marshmallow cream; continue beating until stiff and peaks form. Remove from heat; beat in vanilla. Tint frosting with food color if desired. (Seven minute frosting is a good frosting on this cake too.)