2 cups all-purpose flour
2 cups granulated sugar
¾ cup Hershey’s Special Dark Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
1 cup whole milk
½ cup vegetable oil
1 cup hot strong brewed coffee
2 large eggs
Preheat oven to 325°F. Grease and flour an 8” x 8” baking pan.
In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt.
Add oil, milk, coffee, and eggs; beat well. Batter will be thin. Pour into prepared pan.
Bake for 45-50 minutes, or until top springs back when lightly touched. Cool pan before turning out onto a wire rack to cool completely.
Mocha Kahlúa Buttercream Frosting
1/2 cup butter, softened
4 ounces cream cheese, softened
5 tablespoons (1/4 c. + 1 tablespoon) unsweetened cocoa powder
1 tablespoon Kahlúa
1/4 cup strong coffee
4-5 cups confectioners' sugar
Beat butter and cream cheese together until creamy. Add cocoa powder, Kahlúa, and coffee, and beat to combine. Beat in sugar, 1 cup at a time, until smooth and spreadable.