Waldorf Chocolate Cake

2 cups flour
1 cup sugar
1/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup cold water
1 1/2 tsp vanilla
2/3 cup mayonnaise
1 cup cream, sweetened and whipped
Shredded semi-sweet chocolate

Stir dry ingredients together. Add water, vanilla, and mayonnaise. Beat at low speed just until smooth. Turn into 2 greased and floured 8-inch round cake pans. Bake at 350 for 30 minutes. Cool 5 minutes and remove from pans. When completely cool, frost between layers and on top with sweetened whipped cream. Garnish with grated chocolate.

For Bundt or 9-inch Pans:

2 1/2 cups flour
1 1/4 cups sugar
1/3 cup + 1 1/3 tablespoons cocoa
1 1/4 tsp baking soda
1/4 rounded tsp salt
1 1/4 cups water
1 3/4+ tsp vanilla
3/4 cup + 1 1/3 tablespoons mayonnaise

Follow the above directions, but bake for 35 minutes or until top springs back when touched.

Note: The flour used to dust the pans before baking harms the appearance of the finished cake. Try dusting the pans with cocoa instead. I've not tried it, but it seems like it would work and be an improvement.