(by Shirley McNevich)
2 cups white sugar
3/4 cup canola oil
2 eggs
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
3/4 cup Hershey's cocoa
3/4 cup milk
2 cups + 2 heaping TBSP flour
1 cup boiling water
3 tsp. instant coffee
In a mixer add white sugar, canola oil and eggs--beat. Add baking powder, baking soda and salt--beat. Add cocoa and milk--beat. Add flour--beat. Remove bowl from mixer. In a cup add the boiling water and instant coffee--stir until mixed. Add coffee mixture to batter--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.
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