•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.

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)