Chocolate Cake with Chocolate Cream Cheese Frosting

Cake:

2 c. flour
2/3 c. unsweetened cocoa
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. table salt
1/4 tsp. baking powder
3 large eggs
1 2/3 c. brown sugar
2 tsp. vanilla
1 c. mayonnaise (NOT Miracle Whip)
1 1/3 c. hot water

1. Preheat oven to 350 F. Grease (shortening) and flour a 9x13-inch pan.
2. In medium bowl, sift and whisk together flour, cocoa, baking soda, cinnamon, salt, and baking powder.
3. In large bowl, beat eggs, brown sugar, and vanilla at medium-high speed for about 3 min. or until mixture is very light brown and ribbons form when beater is lifted. Add mayonnaise and beat on low until combined.
4. Add flour mixture to egg mixture alternately with hot water, beginning and ending with flour mixture. Beat on low just until blended after each addition.
5. Pour batter into prepared pan. Bake for 30-35 min. or until a toothpick inserted in center comes out clean. Cool completely on wire rack before frosting.

Frosting:

1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
2 tsp. vanilla
1 (32 oz.) pkg. powdered sugar
1/2 c. unsweetened cocoa
5-6 tbsp. heavy cream

1. Beat first three ingredients at medium speed until creamy.
2. In a medium bowl, whisk together powdered sugar and cocoa.
3. Gradually add to butter mixture alternately with 5 tbsp. cream. Beat on low until blended after each addition. Add up to 1 tbsp. (1 tsp. at a time) to reach desired consistency. Beat another minute until light and fluffy.

NOTE: Half of this frosting recipe would have been enough. I used 2% milk instead of cream.