This is a very old recipe that my grandmother, handed down to my mother who handed it down to me. When I was a young girl, my mother made this cake using lard. When I started baking it for my family, I replaced the lard with vegetable oil.
1 3/4 c
all purpose flour
unsweetened cocoa powder
strong black coffee
buttermilk or sour milk
pure vanilla extract
1Butter and flour 2 9" cake pans. Combine all dry ingredients in a large mixing bowl. Add eggs, coffee, buttermilk or sour milk, oil and vanilla.
2beat at medim speed for 2 minutes. DO NOT OVER BEAT. (Batter will be thin. Divide evenly between 2 prepared cake pans. Bake at 350 degrees for 35 to 40 minutes. Cake is done when center springs back when lightly pressed on.
3Cool on wire racks for 10 minutes before removing from pans. Remove from pans and allow layers to cool completely before frosting.
4Frost with Soft Chocolate Frosting for Black Magic Cake or use any other that you may prefer.
5Note: To sour milk: use 1 Tablespoon vinegar plus enough milk to equal 1 cup. Let it stand for about 5 minutes and it will be ready to use in any baking recipe that calls for buttermilk.