chocolate mocha cake i

Ingredients

• Servings: 9
• 2 cups all-purpose flour
• 2 cups white sugar
• 2/3 cup unsweetened cocoa powder
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon instant coffee powder
• 1 cup hot water

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease two 9 inch round cake pans.
• measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. dissolve instant coffee in hot water, and add to mixing bowl. beat at medium speed for 2 minutes until smooth; batter will be thin. pour into prepared pans.
• bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. cool in pans for 10 minutes, and then turn out racks to cool completely.
• frost cooled cake with coffee icing. after frosting, melt some semisweet chocolate baking squares or chips in a double boiler. drizzle chocolate around top outside edges letting it run down sides, or over top of cake.