Black Magic Cake Recipe
Ingredients
| 2 cups | granulated sugar (500 mL) |
| 1 3/4 cups | all-purpose flour (425 mL) |
| 3/4 cup | HERSHEY'S Cocoa (175 mL) |
| 2 tsp | baking soda (10 mL) |
| 1 tsp | baking powder (5 mL) |
| 1 tsp | salt (5 mL) |
| 2 | eggs (2) |
| 1 cup | buttermilk or soured milk* (250 mL) |
| 1 cup | strong black coffee or 2 tsp (10 mL) powdered instant coffee plus 1 cup (250 mL) boiling water (250 mL) |
| 1/2 cup | vegetable oil (125 mL) |
| 1 tsp | vanilla extract (5 mL) | Frosting (optional) |
Directions
- 1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round cake pans or one 9 x 13-inch (3.5 L) baking pan.
2. Stir sugar with flour, cocoa, baking soda, baking powder and salt in a large bowl. Add eggs, buttermilk, coffee, oil and vanilla. Beat with an electric mixer, on medium speed, for 2 minutes; batter will be thin. Divide batter evenly between prepared pans.
3. Bake for 30 to 35 minutes for round pans (35 to 40 minutes for large pan) or until wooden pick inserted in centre comes out clean. Cool, in pans, on a rack for 10 minutes. Turn cakes out and cool completely. Frost (if using) as desired.
Note:
*To sour milk: Use 1 tbsp (15 mL) white vinegar plus milk to equal 1 cup (250 mL).
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