This is apparently a rather old cake recipe that has been incredibly popular for decades even. It has become a huge hit over at My Baking Addiction also, where it has received plenty of wonderful comments from readers. Let’s take a look at one of them:

This cake is also a favourite in my circle! I stumbled upon the recipe in an old recipe book of my grandmother’s-you know the church group compilations of simple but delcious favourites among congregationalists. There was a gold foil star beside the recipe-my grandmother’s way of indicating that the recipe was a great success and must be remembered for future use. This was all the encouragement I needed! I made the cake to complement the dessert menu of a boutique restaurant, and guests just raved about it. There is something to be said for simplicity and the wisdom of our elders (were my grandmother here today I would suggest she add another gold star to this jewel of a recipe). Thereafter I received several requests to make the cake to order! As the recipe was not my own I was happy to share it with any who requested more information. Since then, my family and friends have come to prefer this cake for birthdays and Sunday dinner events. I’m happy to see that others have enjoyed it as much as we have!

This one really sounds worth trying, doesn’t it?

Ingredients

For the Black Magic Cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk (Sour your own milk by replacing one tablespoon of milk with one tablespoon of white vinegar.)
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water (Just use your favorite brand and be sure to make it on the strong side.)
1/2 cup vegetable oil (I used LouAna)
1 teaspoon vanilla extract

For the “Especially Dark” Chocolate Frosting:
1/2 cup (1 stick) butter or margarine (I used Land O’Lakes butter)
2/3 cup Hershey’s Special Dark Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Instructions:

CAKE: Preheat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together the dry ingredients in large bowl.

Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes. Pour batter evenly into prepared pans.

Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Let cool completely before frosting.

FROSTING:  Melt butter and stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of milk, if needed. Stir in vanilla.

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Quick tip: Try changing things up a little by using your favorite white frosting instead of the dark one!

Thanks to My Baking Addiction for the Black Magic Cake recipe and to Hersheys.com for the “Especially Dark” frosting recipe.