Title: Black Magic Cake
Categories: Cake
Yield: 16 Servings
| 1 3/4 | c | Flour; unbleached, sifted |
| 3/4 | c | Cocoa; baking |
| 1 | ts | Baking powder |
| 2 | | Eggs; large |
| 1 | c | Coffee; black, strong |
| 1 | ts | Vanilla extract |
| 1/4 | c | Butter or regular margarine |
| 1 | | Egg; large |
| 1 | tb | Vanilla |
| 1 | c | Walnuts; chopped |
| 2 | c | Sugar |
| 2 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | c | Vegetable oil |
| 1 | c | Buttermilk -hundred dollar frosting--- |
| 3 | oz | Semisweet chocolate;3 blocks |
| 2 | c | Confectioners' sugar |
| 1 | tb | Lemon juice |
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in
a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla.
Beat with an electric mixer set at medium speed for 3 minutes. Pour
batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350
degree oven for 40 minutes or until the cake tests done. Cool in pan on
rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR
FROSTING: Combine butter and semisweet choclolate in a double boiler top.
Place over hot water, stirring until melted. Remove and cool well. Add egg
and stir vigorously. Stir in confectioners' sugar, vanilla and lemon
juice. Beat until smooth. Stir in walnuts and frost cake with icing.