Black Magic Cake

Name: Black Magic Cake
Prep time: 15 min
Cook time: 39 min
Total time: 140 min
Ingredients: sugar; all-purpose flour; HERSHEY'S Cocoa; baking soda; baking powder; salt; eggs; buttermilk or sour milk; strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water; vegetable oil; vanilla extract

A moist and magical buttermilk chocolate cake recipe that will have your friends demanding seconds. Customize this black magic cake by using different cake and bundt pans or by adding a quick buttercream icing.

SKILL LEVEL

Beginner

PREP

15 min

BAKE

39 min

Ingredients

Amount Per Serving

% DV *

Calories

260

Calories from Fat

Total Fat

11 g

17% DV

Saturated Fat

1 g

8% DV

Trans Fat

0 g

Cholesterol

35 mg

12% DV

Sodium

480 mg

20% DV

Total Carbohydrates

41 g

14% DV

Dietary Fiber

1.0 g

4% DV

Sugars

26 g

Protein

4 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

15% DV

Amount Per Serving

% DV *

Calories

260

Calories from Fat

Total Fat

11 g

17% DV

Saturated Fat

1 g

8% DV

Trans Fat

0 g

Cholesterol

35 mg

12% DV

Sodium

480 mg

20% DV

Total Carbohydrates

41 g

14% DV

Dietary Fiber

1.0 g

4% DV

Sugars

26 g

Protein

4 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

15% DV

2 cups

sugar

1-3/4 cups

all-purpose flour

3/4 cup

HERSHEY'S Cocoa

2 teaspoons

baking soda

1 teaspoon

baking powder

1 teaspoon

salt

eggs

1 cup

buttermilk or sour milk *

1 cup

strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water

1/2 cup

vegetable oil

1 teaspoon

vanilla extract

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.

Black Magic Cake

Ingredients

Directions

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