- Preparation time
- 30 mins
- Cooking time
- 40 mins
- Serves
- 10 people
- Meal course
- Dessert
- Posted by
- Posted on
- January 5, 2023
- 2 cup
- Sugar
- 1 3/4 cup
- Flour
- 3/4 cup
- Cocoa Powder
- 2 tsp
- baking soda
- 1 tsp
- baking powder
- 1 tsp
- salt
- 2 each
- Eggs
- 1 cup
- Buttermilk
- 1 cup
- Coffee
- 1/2 cup
- Vegetable oil
- 1 tsp
- Vanilla extract
- 2 TBSP
- Butter
- 1/4 cup
- Cocoa Powder
- 3 TBSP
- Water
- 1/2 tsp
- Vanilla extract
- 1 1/4 cup
- Powdered Sugar
Originally from https://www.hersheyland.com/recipes/black-magic-cake.html
- Heat oven to 350°F. Grease and flour 12-cup fluted tube pan, 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. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.
- Bake 50 to 55 minutes for fluted tube pan, 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
- Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost with the cocoa glaze,
- Melt butter in small saucepan over low heat. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens. Do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency.
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