• Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
• In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
• In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
• Bake 30 minutes or until toothpick inserted in centres comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.

Caramel Frosting

• Melt butter in a saucepan over medium heat. Stir in Brown sugar, ½ cup evaporated milk and salt. Bring to boil, stirring constantly. Remove and cool to lukewarm.
• In a large bowl add powdered sugar and vanilla. Add cooled caramel and beat with mixer until smooth. It will be stiff, so add evaporated milk by Tbsp until you reach a good spreading consistency.
• NOTE: this is a stiff icing. If as you work it becomes too stiff, just beat in more evaporated milk and continue.

Chocolate Ganache – ½ cup dark chocolate chips, 3-5 Tbsp evaporated milk. Microwave on high for 30 second intervals until smooth.