CHOCOLATE MAYO CAKE WITH PEANUT BUTTER FROSTING

CHOCOLATE MAYO CAKE WITH PEANUT BUTTER FROSTING CAKE: 2 cups all-purpose Flour 2/3 cups unsweetened cocoa powder I prefer Ghirardelli Cocoa, it tastes heavenly... 1 1/4 teaspoon baking soda 1/4 teaspoon baking powder 3 eggs 1 2/3 cups sugar 1 teaspoon vanilla 1 cup Mayonnaise (can be Light Mayo) 1 1/3 cups water Mix all wet items first in a mixing bowl till well blended. Add all dry items except the flour and cocoa. Once well blended, add the flour and cocoa a little at a time. Once it is well blended, pour batter into a greased (and floured?) baking pan and bake at 350° for 30 minutes and/or a toothpick comes out clean. Cool cake completely before frosting. FROSTING: 3 cups powdered sugar 1/3 cup peanut butter 1 1/2 teaspoons vanilla Cream together peanut butter and vanilla. Then slowly add sugar till well blended. If too thin, add more sugar. If too thick, add (about a tablespoon at a time) of peanut butter till it is creamy. Spread over cool cake. (Heat frosting in the microwave for a few seconds for easier spreading, or heat on low on your stovetop if you're opposed to microwaves)