Description
This is a one bowl cake. You can substitute sour milk for buttermilk – mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ⅔ cup unsweetened cocoa powder
- ½ cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon instant coffee powder
- 1 cup hot water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
- Measure flour
- sugar
- cocoa
- oil
- eggs
- buttermilk
- baking powder
- soda
- and salt into a mixing bowl. Dissolve instant coffee in hot water
- and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
- Bake for 30 to 35 minutes
- or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes
- and then turn out onto racks to cool completely.
- Frost cooled cake with Coffee Icing. After frosting
- melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides
- or over top of cake.
Servings: 12