1 3/4 cups flour*
2 cups sugar
3/4 cocoa
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
2 eggs
1 cup strong liquid coffee (room temp)
1/2 cup vegetable oil
1 cup buttermilk
1 tsp. vanilla
Sift dry ingredients together into mixer bowl. Combine wet ingredients in separate bowl and blend lightly with wire whisk. With mixer on lowest speed, add wet ingredients to the dry. Stop mixer to scrape down sides and bottom of bowl with rubber spatula, then mix for two minutes on medium speed (mixture will be runny and not look like boxed cake mix). Pour into well greased and floured 9x13" pan. Bake 40-45 minutes in preheated 350 degree oven until toothpick inserted in center comes out clean. Cool on wire rack.
*For gluten free cake, use same amount GF flour blend (Pillsbury Multi-Purpose Gluten Free Flour Blend works well).
Cream Cheese Frosting
1 8oz. pkg. cream cheese, softened
1 stick (1/2 cup) soft butter
1 lb. (3 3/4 cup) powdered sugar, sifted
1 tsp. vanilla
milk or cream
Mix all ingredients together and beat well with mixer. Add small amount milk or cream if frosting too thick.
Notes:
- This recipe makes more frosting than needed for 9x13" cake.
- Keep frosted cake refrigerated.
