2 1/2 cups cake flour (not self-rising)
2 teaspoons baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
1 3/4 cups sugar
3 lg. eggs, at room temperature
1/2 cup cocoa powder
1 pkg. (1 lb.) 10X (confectioner's powdered) sugar
1/4 cup cocoa powder
Preheat over to 350 degrees.
Lightly grease two 9 x 1 1/2 inch layer cake pans; dust lightly with flour; tap out any excess.
In 2 cup glass measure combine vegetable oil and buttermilk.
In large bowl with electric mixer at high speed, beat sugar and eggs until light and fluffy. At low speed, blend in cocoa. Beat in flour mixture alternately with buttermilk mixture, beating after each addition until smooth and creamy. Scrape sides of bowl down with rubber scraper after each addition. Pour batter into prepared pans.
Bake 30 to 35 minutes or until the centers spring back when they are lightly pressed with fingertip or a wooden pick inserted in center comes out clean.
Cool layers in pans on wire racks 15 minutes; loosen around edges with knife; turn out onto wire racks; cool completely.
Put layers together with Chocolate Mocha Frosting; frost sides and top with remaining frosting. Makes one 9 inch two-layer cake.
In large bowl with electric mixer at medium speed, beat butter until fluffy- light. At low speed, add sugar and cocoa powder alternately with cooled espresso or coffee until creamy-smooth. Use to fill and frost Chocolate Cake. Makes 2 1/2 cups.
Search Cooks.com for more