2 cups sugar
1-3/4 cups all-purpose flour3/4 cup Cocoa Powder
1-1/2 teaspoons baking powder1-1/2 teaspoons baking soda
1 teaspoon salt2 eggs
3/4 cup milk1/2 cup vegetable oil
1-1/2 teaspoons vanilla extract3/4 cup hot fresh coffee
Heat oven to 350°F. Grease and flour two 9-inch round baking pans, or three 6-inch round pans.
Sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt in large bowl.
In a separate bowl, beat the eggs lightly and then add in the milk, oil and vanilla.
Add the wet ingredients into the dry ingredients. With an electric mixer, beat on medium speed for two minutes. Stir in the coffee (batter will be thin). Pour batter into prepared pans. Bake 25-30 minutes until a toothpick inserted in center comes out clean, or until the surface springs back when pressed lighly with a fingertip. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate or vanilla buttercream.