Chocolate Snack Cake with Mocha Kahlúa Buttercream Frosting

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.