Chocolate Mayonnaise Cake with Drip Icing

CAKE:
Preheat oven to 350°. In a large mixing bowl whisk together the first 5 ingredients (the dry ingredients). With the paddle beater of your stand mixer, beat in the mayonnaise, water and vanilla. Coat 1 Bundt pan with cooking spray and pour in the batter.

Bake for 50-55 minutes until cake springs back firmly or a cake tester comes out clean.

Allow to cool in the pan on a cooling rack for about 20 minutes. Turn out onto cake platter.

DRIP ICING:
Roughly chop the baking chocolate. In a small saucepan, slowly bring the baking chocolate, sugar, milk, butter and salt to a boil, stirring constantly. Boil briskly for one minute. Remove saucepan from heat and add the vanilla. Cool to lukewarm. Stir in the nuts and drip the icing over the top of the cake.

A NOTE ABOUT THE COCOA:
This recipe calls for natural cocoa (aka American, regular, or non-alkalized cocoa), which is more acidic than Dutched cocoa. You can often substitute one type of cocoa for the other, but if the recipe includes baking soda (which this does), it counts on the acid in the natural cocoa in order to react.