Don't Be Afraid of the Deep, Dark Pareve Chocolate Cake!

Does the world need another chocolate cake recipe? Maybe! Passed on by my friend Dini, this is a big cake that stays moist and serves her many wonderful children plus some. Fabulous plain, with icing sugar sprinkled or a pareve chocolate "cream-cheese" frosting made with Tofutti cream cheese.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 4  eggs
• 1 1⁄2 cups  oil
• 2 1⁄2 cups sugar
• 3  cups flour
• 3  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 1⁄3 teaspoons baking soda
• 1 1⁄2 teaspoons vanilla extract
• 1  cup  cocoa
• 2  cups  strong  hot coffee

Directions

1. Preheat oven to 350*.
2. Beat eggs and oil together in large bowl with electric mixer.
3. Add sugar and vanilla and beat until well-mixed.
4. In a separate bowl, mix flour, baking powder, salt, baking soda and cocoa together.
5. Slowly add dry ingredients to large bowl with liquids, scraping down occasionally, until evenly moistened.
6. Slowly add coffee, pouring over the mixture. It may splash / splatter initially - that's why you're using a big bowl - but will gradually take on a nice, smooth consistency.
7. Pour mixture into a greased, 9 x 13 pan.
8. Bake 1 hour at 350* until cake tests clean with skewer or knife.