Portello's Chocolate Cake

So when I was last in Chicago for work one of my co-workers brought in a chocolate cake from Portello's.  He announced to everyone that this is the best cake on the planet and we should all try some.  He then informed me that it was made with Mayonnaise instead of butter.  Skeptical, I tried a piece and was shocked on how yummy it was.  You will find through this blog that I am not a baker and will rarely post baked goods recipes, but this one is worth a peek.  I'm not sure if I will post a pic of my finished product because that would require cake frosting techniques that I most likely don't have.  This is what it's supposed to look like:

Here is mine:

INGREDIENTS

• 1 box Betty Crocker Devil’s Food Cake
• 3 eggs
• 1 cup ice cold water
• 1 cup mayo
• 2 cans Betty Crocker chocolate frosting

DIRECTIONS

1. Pre-heat your oven to 350 degrees and grease (2) nine inch cake pans
2. In the bowl of your mixer, combine cake mix, eggs, water, and mayo on low speed for 30 seconds, then mix on high for about 4 minutes.
3. Split the batter evenly between the two cake pans.
4. Place in the oven for about 30-32 minutes, or until a tooth pick inserted into the middle of the cake comes out clean.
5. Allow the cakes to rest for about 5 minutes, then transfer them out of the pans, and onto wire cooling racks to cool for about an hour.
6. Place one of the cakes on a plate and spread about 3/4 of one jar of frosting on the top of the cake. Place the second cake on top and use the remaining frosting (1 1/4 jars) to coat the top of the cake, and the sides.