Black Magic Cake With Voodoo Frosting - cooking recipe

Ingredients

CAKE
1 3/4 cups flour
2 cups sugar
3/4 cup hershey cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee (or 2 teaspoons instant coffee mixed with 1 cup boiling water)
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup buttermilk (1 CUP regular milk with 1 tbsp. vinegar added) or 1 cup sour milk (1 CUP regular milk with 1 tbsp. vinegar added)
FROSTING
1 cup chocolate fudge topping
1 tablespoon instant coffee
4 cups frozen non-dairy topping, thawed and divided (like cool-whip)

Preparation

CAKE:
Combine dry ingredients in a bowl.
Add all the rest of the ingredients.
Beat at medium speed for 2 minutes.
Batter will be thin.
Pour into 2 greased and floured 9-inch cake pans.
Bake at 350\u00b0 for 30-35 minutes until toothpick inserted in center comes out clean.
Cool on rack until ready to frost.
FROSTING:
Prepare, bake and cool 2 9-inch round cake layers.
For layer filling, combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved.
Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping.
Refrigerate 30 minutes.
Place first cake layer on a serving plate and spread with 1 cup filling.
Top with second layer.
Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well.
Frost top and sides of the cake with topping mixture.
Keep cake refrigerated.
TIP: Garnish with chocolate curls, chocolate coated coffee beans or grated chocolate.