Chocolate Mocha Cake (Paula Deen)

I found this yummy sounding/looking recipe in her Comfort Food magazine. It was frosted with her recipe for Mocha Fudge Frosting, which I posted separately, Mocha Fudge Frosting (Paula Deen).

• Ready In: 40 mins
• Serves: 8-10
• Yields: 1 9 inch cake

Ingredients

• 2  cups sugar
• 1 1⁄2 cups cake flour
• 1  tablespoon cake flour
• 3⁄4 cup  unsweetened cocoa powder
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup half-and-half
• 1⁄2 cup  vegetable oil
• 2  large eggs, lightly beaten
• 1  cup  freshly brewed  strong coffee
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
2. In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
3. Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
4. Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.