Black Magic Cake

Ingredients

• 2 cups (500mL) sugar
• 1-3/4 cups (425mL) all-purpose flour
• 3/4 cup (175mL) HERSHEY'S Cocoa
• 2 teaspoons (10mL) baking soda
• 1 teaspoon (5mL) baking powder
• 1 teaspoon (5mL) salt
• 2 eggs
• 1 cup (250mL) buttermilk or sour milk*
• 1 cup (250mL) strong black coffee OR
• 2 teaspoons (10mL) powdered instant coffee plus 1 cup (250mL) boiling water
• 1/2 cup (125mL) vegetable oil
• 1 teaspoon (5mL) vanilla extract

Direction

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings. * To sour milk: Use 1 tablespoon (15mL) white vinegar plus milk to equal 1 cup (250mL).