Ingredients
- 2 cups sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk or sour milk *
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
- 3/4 cup HERSHEY'S Cocoa
- 1-3/4 cups all-purpose flour
Directions
- 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan, 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 pan.
- 3. Bake 50 to 55 minutes for fluted tube pan, 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. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired. Makes 12 servings.
- * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
