Black magic cake

By foodiva

Ingredients

• 1-3/4 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup Hershey's Cocoa (I used King Arthur All-Purpose Baking Cocoa)
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 1/4 cup buttermilk or sour milk *
• 1/4 teaspoon King Arthur Flour Espresso powder
• 1 cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup (1-1/2 sticks) butter or margarine, melted
• 1 cup Hershey's Cocoa (I used King Arthur All-Purpose Baking Cocoa)
• 4 cups powdered sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Details

Servings 10
Adapted from barbarabakes.com

Preparation

Step 1

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, espresso powder, boiling water, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
Bake 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; remove from pans to wire racks. Cool completely. Frost as desired.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Chocolate Fudge Frosting:
Place melted butter in large mixer bowl. Add cocoa, stirring until smooth.
Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary add additional milk, 1/2 teaspoon at a time, beating until spreading consistency. About 3 cups frosting.