I was given this recipe about 35 years ago. It makes the most wonderful, moist, rich chocolate cake. You can use this as a sheet cake or cupcakes. Whichever you decide, the raves will just keep coming!
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1½ teaspoons baking soda
¼ teaspoon salt
1 cup sugar
1 cup mayonnaise
1¼ teaspoons vanilla extract
1 cup cold water
Preheat Oven to 350º F
Line 12-cup muffin pan with paper liners (I prefer to spray the muffin cups with vegetable spray and skip the papers).
In a small bowl, stir flour, cocoa powder, baking soda, and salt.
In a larger bowl, beat sugar, mayonnaise, and vanilla extract, until combined (electric mixer set on medium speed). Beat in flour mixture in thirds, alternating with water, until blended. Beat 1 minute, scraping bowl occasionally. Divide batter evenly among 12 muffin cups.
Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely. Top with frosting.
Buttercream Frosting – Vanilla
3 cups powdered (confectioners’) sugar
1 cup butter – room temperature
1½ teaspoon vanilla extract (clear extract preferred)
1 to 2 tablespoons whipping cream, or ½ and ½
Mix the sugar and butter on low speed with an electric mixer until well blended. Increase the speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 more minute, adding more cream if needed for spreading consistency.
For Chocolate frosting, add 3/4C of unsweetened cocoa and ½C powdered sugar, and enough liquid to make the frosting smooth and creamy.