Super Moist Chocolate Cake

Serves 8-10

Batter:

2 cups cake flour

½ cup cocoa powder

1½ cups granulated sugar

1½ teaspoons baking soda

2 large eggs

½ cup milk

½ cup cold water

2 tablespoons mayonnaise (or see recipe: Quick ‘N’ Easy Homemade Mayonnaise)

1¼ sticks unsalted butter

1 teaspoon pure vanilla extract

½ teaspoon salt

Chocolate Frosting:

3 cups confectioners’ sugar (sifted)

½ cup unsweetened cocoa powder (sifted)

6 tablespoons half-and-half

1 stick butter (at room temperature)

1 teaspoon pure vanilla extract

¼ teaspoon salt

1. Preheat oven to 350° F.
2. To prepare batter, sift flour, cocoa powder, baking soda, and salt into a bowl. In a separate bowl, combine butter, mayonnaise, and sugar and beat with an electric mixer until light and fluffy. Gradually beat in eggs and vanilla extract. Slowly mix in half of dry mixture to wet mixture. Blend in milk and water. Gradually whisk in remaining dry mixture.
3. Pour batter into a greased and floured bundt pan. Bake at 350° F for approximately 35-40 minutes. Insert a thin wooden skewer or toothpick into cake, and if it comes out dry (or clean), cake is done.
4. Place pan on a wire rack, and allow cake to cool for approximately 5 minutes. Invert pan and gently remove cake. Allow cake to cool completely.
5. To prepare chocolate frosting, combine sifted confectioners’ sugar, sifted cocoa powder, and salt in a bowl. In a separate bowl, beat butter using an electric mixer until fluffy. Gradually mix in dry ingredients. Add half-and-half and vanilla extract. Blend until smooth and creamy.
6. Cover entire cake with frosting.