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1. Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans*; set aside.
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2. In large bowl, with electric mixer on low speed, beat cake mix, Hellmann's or Best Foods Real Mayonnaise, water, eggs and cinnamon 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour into prepared pans.
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3. Bake 30 minutes or until toothpick inserted in center 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.
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*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.
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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 13×9-inch baking dish before baking.
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Decadent Chocolate Lava Cake
Combine 2 packages (3.4 ounces each) instant pudding, 2 cups water, 2 cups milk and 1/3 cup sugar until blended, then pour over cake batter in 13×9-inch baking pan. Bake 1 hour or until toothpick inserted along edge comes out clean and serve warm.
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Yellow Mayonnaise Cake
Substitute 1 box (18 ounces) yellow cake mix for chocolate cake mix.
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Black Forest Chocolate Cake
Do not flour baking pan. Evenly spread 2 cans (21 ounces each) cherry pie filling over bottom of 13×9-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.
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Super-Moist Chocolate Mayo Cake
