Ingredients

2 Cups Flour
2 Cups Plus 2 Tbls. White Sugar
1 Cup Unsweetened Cocoa
2 tea. Baking Soda
1 tea. Baking Powder
1/2 tea. Salt
2 Large Eggs
1 Cup 1/2 & 1/2, Light Cream, or 1Tbls. Butter melted & enough whole milk to make 1 cup.
1 Cup Hot Fresh Brewed Coffee
1oz Square Unsweetened Baking Chocolate
1/2 Cup Veggie Oil
2 tea. Vinegar
1 tea. Vanilla

Method

1. Preheat Oven to 325 Degrees. Grease and flour 9×13 inch cake pan (I use unsweetened Cocoa powder instead of flour).
2. Pour hot coffee in measuring cup. Break the 1oz square in half and drop into hot coffee. Do not stir. Let stand for 3 min., to let chocolate melt on it’s own. While Chocolate is melting start batter.
3. In a Large mixing bowl sift together Flour, Sugar, Cocoa, Baking Soda, Baking Powder, and Salt.
4. Stir Coffee and melted Chocolate until mixed.
5. Make a well/hole in center of dry ingredients and pour in eggs, 1/2 & 1/2(milk), Coffee, Veggie Oil, Vinegar, & Vanilla.
6. Mix until Smooth, batter will be thin, pour into prepared pan.
7. Bake in preheated oven for 45-50 minutes, or until tooth pick comes out clean.
8. Cool and frost.

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