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 FROSTING: •3 cups powdered sugar •1/3 cup peanut butter •1 1/2 teaspoons vanilla

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:
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