Rich Chocolate Cake

• 1-3/4 cups flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp. vanilla extract

Preheat oven to 350° F. Grease and flour two 9-inch cake pans.

Combine flour,sugar, cocoa, baking soda, baking powder and salt in a bowl. Add eggs, coffee, buttermilk, oil and vanilla.

Beat for two minutes on medium speed. Pour batter into cake pans.

Bake for 30 to 40 minutes, testing for doneness with a toothpick inserted into the middle of the pan.

Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling. Ice with chocolate frosting when cool.

For the chocolate frosting:

(From the back of the Hershey's Cocoa can)

• 1/2 cup butter or margarine
• 2/3 cup cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed until smooth. Add more milk if necessary. Stir in vanilla.