The only chocolate cake you will ever make/eat again. When choosing the cocoa powder, you can use the Hershey's Special Dark cocoa powder for something even more delightful. Recipe contributed by Therese.
Cake:
1 3/4 C flour
2 C sugar
3/4 C cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 C buttermilk*
1/2 vegetable oil
2 eggs
1 tsp vanilla
1 C freshly brewed coffee (don't need to cool before adding)
Preheat oven to 350 degrees. Grease and flour 13 x 9 " cake pan. Mix dry ingredients. In another bowl mix wet ingredients (except coffee). Slowly add wet ingredients to dry, then add the coffee. Pour the batter into pan and bake 30 - 4o minutes, until toothpick comes out clean.
*if you don't have buttermilk: put 1 TBSP white vinegar or lemon juice in a measuring cup, add milk to equal 1 Cup, let stand for 5 minutes then use as buttermilk in recipe! (it works)
Frosting:
3/4 C butter or margarine
1 C cocoa powder
4 C powdered sugar (usually equals 1 box)
1/2 C hot milk
2 tsp vanilla
In a small saucepan over low heat melt butter, add cocoa, stirring constantly over low heat. Remove from heat and let cool slightly. In a large mixing bowl, combine sugar and milk, beat until smooth. Add the chocolate mixture and vanilla. Beat on medium speed until smooth and slightly thickened, about 5 - 10 minutes. Cool at room temperature to spreading consistency.
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