Chocolate Raspberry Mayonnaise? Cake

Recently, I had a sudden craving for chocolate cake.  I checked the refrigerator and found that I was out of eggs.  As I was thinking about past cakes I have made, I remembered this moist, chocolate mayonnaise cake that I had made a long time ago and conveniently, the recipe does not require eggs!  Because I had a jar of raspberry preserves and some fresh raspberries on hand, I dressed it up a little more.

Chocolate Raspberry Mayonnaise Cake
(Printable Recipe)
For the cake:
2 cups all-purpose flour
1/2 cup cocoa
1-1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise
1 cup water
1 teaspoon vanilla

For the frosting:
1/2 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
1/2 cup fresh raspberries

1/2 cup raspberry preserves

Preheat oven to 350 degrees. Sift together the flour, cocoa, soda, and salt. In the bowl of an electric mixer, cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture and stir until well-blended. Pour batter into two greased and floured 8-inch round cake pans. Bake 25 minutes. Remove from oven and cool 10 minutes, then turn out of pan onto  a cooling rack.

To make the frosting, melt the butter and stir in the cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency, adding more milk if needed.

To assemble, spread bottom cake layer with raspberry preserves. Add 1/4 cup frosting on top of raspberry preserves and spread evenly. Add the second layer on top of first layer. Frost cake with remainder of frosting and garnish with fresh raspberries.