Ingredients:
- 2 cups white sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup strong brewed coffee
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp. vanilla extract
Directions:
- Preheat oven to 350 F. Grease and flour two 9-inch round cake pans or one 9-by-13-inch baking dish, or prepare a cupcake pan with papers.
- Combine sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl.
- Make a well in the center. Pour coffee, buttermilk, oil, eggs and vanilla into the well. Beat for 2 minutes on medium speed. The batter will be thin. Pour into our prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
- Cool for 10 minutes. Then, remove from the pans and finish cooling on a wire rack.
- If making cupcakes, fill each paper cup 2/3 way full and bake for 16 to 20 minutes. Remove from the oven when done and cool completely. Frost and decorate as desired.
