super moist Choclate Mayo cake

1 box (18 oz.) chocolate cake mix
1 cup mayonnaise
1 cup water
3 eggs
1 teaspoon ground cinnamon (optional)

1. Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans*; set aside. 2. In large bowl, with electric mixer on low speed, beat cake mix, mayonnaise, water, eggs and cinnamon 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans. 3. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.
*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
VARIATIONS:
For a Pecan Coconut Topped Cake...combine 1 cup flaked coconut, 2/3 cup firmly packed brown sugar and 1/2 cup chopped pecans, then sprinkle over cake batter in 13 x 9-inch baking dish before baking.
For a Black Forest Chocolate Cake...do not flour baking pan. Evenly spread 2 cans (21 oz. ea.) cherry pie filling over bottom of 13 x 9-inch baking pan, top with prepared cake batter and bake 1 hour or until toothpick inserted in center comes out clean. Cool completely, then turn upside down onto serving platter.
For a Decadent Chocolate Lava Cake...combine 2 packages (3.4 oz. ea.) instant pudding, 2 cups water, 2 cups milk and 1/3 cup sugar until blended, then pour over cake batter in 13 x 9-inch baking pan. Bake 1 hour or until toothpick inserted along edge comes out clean and serve warm.
For a Yellow Mayonnaise Cake...substitute 1 box (18 oz.) yellow cake mix for chocolate cake mix.