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INGREDIENTS
- 2 cups Sugar
- 1 3/4 cups All purpose flour
- 3/4 cup Hershey's Cocoa
- 1 1/2 teaspoon Baking Powder
- 1 1/2 teaspoon Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup milk
- 1/2 cup Vegetable oil
- 2 teaspoon Vanilla extract
- 1 cup hot coffee; Freshly brewed
- 1 stick Butter or margarine; unsalted recommended
- 2/3 cup Hershey's Cocoa
- 3 cups Powdered sugar
- 1/3 cup milk
- 1 teaspoon Vanilla extract
INSTRUCTIONS
Cake:
Preheat oven to 350 degrees and spray two 9 inch round baking pans with non stick cooking spray. Combine first 6 dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the hot coffee and mix well with a spoon (batter will be thin). Pour batter into pans and bake for 30-35 minutes or until wooden toothpick inserted into the center comes out clean. Cool 10 minutes and then remove from pans to wire racks. Cool completely before frosting.
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Frosting:
Melt the butter and stir in the cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistancy. Add more milk, if needed. Stir in vanilla.
Courtesy Big Oven
