1/3 cup Hershey's unsweetened cocoa
1 cup boiling water
1½ teaspoons vanilla
1 cup mayonnaise
2 cups flour
1 cup sugar
1½ teaspoons baking soda
1/2 teaspoon salt

1. Preheat oven to 350 degrees F and adjust racks to middle position. Grease and flour 9x9" square or use baking spray.

2. Whisk together cocoa and boiling water in a medium bowl until smooth and cool to room temperature. When cool, whisk in vanilla and mayonnaise.

3. In a large mixing bowl combine flour, sugar, soda and salt. Add chocolate mixture and beat on low speed for 30 seconds to combine. Increase speed to medium-high and beat for 1 minute until smooth.

4. Pour batter into prepared pan and bake for 23-26 minutes or until tooth pick inserted comes out clean and cake springs back when lightly pressed.

5. Let cake cool in pan on wire rack, 1 to 2 hours. Dust with confectioners' sugar, cut into squares, and serve straight from the pan; or turn cake out onto serving platter and dust with confectioners' sugar or frost with favorite vanilla buttercream or cream cheese frosting.

- Recipe courtesy of James Moore at Cook Like James.