2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk or sour milk
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1-Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
2-Add eggs, buttermilk, coffee, oil, and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).Pour batter evenly into prepared pans.
3-Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
4-Cool 10 minutes; remove from pans to wire racks. Cool completely.
5-Frost as desired.