1¾ c AP flour
2 c sugar
¾ c Hershey’s cocoa (ed. note: not dutch-processed)
2 t baking soda
1 t baking powder
1 t salt
2 eggs
1 c strong black coffee (or 2 t instant in 1 c boiling water)
1 c buttermilk
½ c veg oil
1 t vanilla

Combine flour, sugar, cocoa, baking soda, powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil & vanilla, and beat at medium speed for 2 minutes (batter will be thin). Pour batter into 2 greased & floured 9” layer pans (or one 13x9x2). Bake at 350° for 30-35 minutes (+5 for oblong pan). Cool 10 minutes, remove from pans. Cool completely. Frost with Muffet’s Mocha Frosting.