This depression-era cake is very moist, very chocolatey, and incredibly delicious. You can shower the cake with confectioners' sugar or do what I did, and spread it thickly with chocolate buttercream frosting. Ingredients are listed below:

For the cake:
A greased 9x13 baking dish
2 cups|260g all-purpose flour
2/3 cup/65g unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs at room temperature
1 2/3cups|335g sugar
1 1/2 teaspoons pure vanilla extract
1 cup|220g real mayonnaise
1 1/3 cups|320ml water
Bake in a preheated 350°F oven until a toothpick inserted in the center of the cake comes out clean -- usually 30-35 minutes.

For the buttercream frosting:
1 cup|226g salted or unsalted butter at room temperature
4 1/2cups|540g confectioners' sugar
3/4 cup|62g unsweetened cocoa powder
2 teaspoons pure vanilla extract
2 or more tablespoons milk, cream, or half-and-half -- enough to achieved desired frosting consistency

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