Prep 0 mins
Cook 0 mins
I adopted this recipe from Recipezaar. I hope to give it a try soon and make changes if needed.
- 1 3⁄4 cups flour, unbleached, sifted
- 2 cups sugar
- 3⁄4 cup cocoa, baking
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1⁄2 cup vegetable oil
- 1 cup coffee, black, strong
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Hundred Dollar Frosting
- 1⁄4 cup butter or 1⁄4 cup regular margarine
- 1 tablespoon vanilla
- 3 ounces semisweet chocolate, 3 blocks
- 1 tablespoon lemon juice
- 1 large egg
- 1 cup walnuts, chopped
- 2 cups confectioners' sugar
- Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl.
- Add eggs, oil, coffee, buttermilk and vanilla.
- Beat with an electric mixer set at medium speed for 3 minutes.
- Pour batter into greased 13 x 9 x 2-inch baking pan.
- Bake in preheated 350 degree oven for 40 minutes or until the cake tests done.
- Cool in pan on rack.
- Frost with Hundred Dollar Frosting.
- Cut into squares.
- HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top.
- Place over hot water, stirring until melted.
- Remove and cool well.
- Add egg and stir vigorously.
- Stir in confectioners' sugar, vanilla and lemon juice.
- Beat until smooth.
- Stir in walnuts and frost cake with icing.
I love the use of coffee in this recipe. it is similar to the recipe on the Hershey's cocoa box and the batter is runny, but that is what makes it moist.