Chocolate Chocolate Mocha Cake
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.
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