Buttermilk Chocolate Cake - cooking recipe

Ingredients

2 tablespoons instant coffee granules
1/2 cup boiling water
2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups buttermilk
2 eggs, beaten
1/4 cup vegetable oil
2 teaspoons vanilla
chocolate icing (recipe follows)

Preparation

Dissolve espresso powder in boiling water; let cool. Grease a 9 x13\" cake pan; line bottom with waxed paper.
In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt.
Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes.
Pour into prepared pan. Bake at 350 F for about 45 minutes or until top springs back when touched lightly.
Let cool in pan or rack for 20 minutes. Remove from pan let cool completely on rack. Spread with Chocolate Icing.
Chocolate Icing.
1/2 cup unsweetened cocoa powder, sifted.
1/4 cup granulated sugar.
4 tsp cornstarch.
1/2 cup buttermilk.
1/4 cup corn syrup.
1/2 tsp vanilla.
In heavy saucepan, mix cocoa, sugar and cornstarch; whisk in buttermilk and syrup until smooth.
Whisking constantly, bring to a simmer over medium heat. Simmer for 2 minutes. Remove from heat; stir in vanilla.
Let cool, stirring occasionally, for 45 minutes or until thickened.
Makes 1 cup.